Did someone say they loved hummus? Me too! Remember when no one knew what it was or what the heck to do with it? Now it is found in many a grocery store and in all sorts of flavors. It's only fitting with our cooked garbanzo beans to make a little hummus.
I actually seem to prefer canned chick peas when I make hummus, but we're all about being frugal around here. I have some chick peas that we cooked off earlier in the week waiting for me in the fridge.
Hummus
I prefer to heat up my garlic and cook it a bit. Most recipes don't do this, but I think the garlic can overpower the ingredients.
1 1/2 cup cooked hummus (or 1 can drained)
2 garlic cloves, peeled but left whole
2 Tablespoons olive oil
2 heaping spoons of tahini paste
juice of 1 and 1/2 lemons
salt and pepper
dash of cayenne
Add oil and garlic cloves to small sauce pan. Heat on medium heat until the cloves are golden in color. Add all ingredients to food processor and let her rip until it is a nice paste. Now taste. I am constantly tweaking what I added to it adding just a bit more salt, and usually more lemon.
Hummus is sort of like a blank canvas and anything is fair game to add to it. Like pancakes, much potential to completely go crazy. And we will go crazy. Here is some wonderful cilantro jalapeno hummus -
Black bean hummus is another one of my favorites with some chili powder mixed in. Dill in your hummus would be nice. Roasted red pepper, sun dried tomato, maybe some olives, artichokes? Oh, then there is this recipe for apple spice hummus that for some reason I keep on file but can't bring myself to make.
Now that we've decided there are many different ways to warp hummus, what should you do with hummus? It's not just a dip folks, it's a multipurpose kitchen condiment. You can make this layered dip for a party. You can use it instead of mayo in your egg salad sammy. I am very happy about First Make a Roux's hummus coleslaw, yeah for happy accidents. This is mighty tasty!
Or instead of mayo on your open faced rice cake turkey sandwich:
Number one used to like to take some in his lunch for dipping, but now refuses. I don't know where I went wrong. Well if you're not as picky as he is it will do just fine. Just fine I say.
So we've delved into the magic that is hummus, and used another third of our legume of the week. Next - salads.
4 comments:
I could eat hummus everyday for the rest of my life, and be completely content. Thanks for the recipe!
I eat hummus so often it's almost embarrassing. I make about a batch a week! Love your addition of cayenne -- spicy's always tasty. I have some spicy paprika I like to put in with cumin. And one of these days I must do a black bean hummus.
I've got to make hummus! Usually I can't have it because of the tahini (allergic to sesame seeds :(), but I never thought of making one with apples! Do you know of a good tahini substitute, by any chance? This is such a fresh lunch, yummy for a picnic when it warms up!
I'm a hummus addict. Thank you for clueing us in to cooking the garlic first. I'm gonna do that from now on!
Thanks for shouting out my coleslaw!
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