For my last birthday my friend, Katie, got me a subscription to Vegetarian Times. The September 2010 issue has a recipe I like for classic hummus...and hummus with a twist.
Classic Hummus
3 C cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained twice, hot or warmed in microwave
1/3 C lemon juice
1 clove garlic
½ C tahini (add up to 2 C)
I also added:
1 more garlic clove
2 tsp. salt or more
2 T olive oil or more
1-2 T toasted sesame seeds or more
Puree warm chickpeas, lemon juice, garlic and 2/3 cup water in food processor 3-4 minutes, or until smooth, scraping down sides of bowl if necessary. Add tahini (pureed sesame seeds), and puree 2 minutes, or until mixture has consistency of soft cream cheese, add 1 to 2 T water, if necessary. Add optional ingredients and blend 1-2 minutes. Season with salt and pepper, if desired.
Classic, with a twist…
Sun-Dried Tomato Hummus: Blend in ¼ C sun-dried tomato pesto. Top with olive oil, chopped olives, and smoked paprika.
Parsley Hummus: Blend in ½ C chopped fresh parsley. Sprinkle with chopped parsley and Za’atar
Roasted Pepper Hummus: Blend in ¾ C roasted red peppers. Garnish with smoked paprika and chopped parsley.
Spicy Hummus: Blend in 1 T harissa (or 1 tsp. cayenne pepper mixed with 2 tsp. olive oil and ½ tsp. minced garlic). Garnish with 2 T olive oil, ¼ tsp. smoked paprika, and dash of chopped parsley.
3 C cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained twice, hot or warmed in microwave
1/3 C lemon juice
1 clove garlic
½ C tahini (add up to 2 C)
I also added:
1 more garlic clove
2 tsp. salt or more
2 T olive oil or more
1-2 T toasted sesame seeds or more
Puree warm chickpeas, lemon juice, garlic and 2/3 cup water in food processor 3-4 minutes, or until smooth, scraping down sides of bowl if necessary. Add tahini (pureed sesame seeds), and puree 2 minutes, or until mixture has consistency of soft cream cheese, add 1 to 2 T water, if necessary. Add optional ingredients and blend 1-2 minutes. Season with salt and pepper, if desired.
Classic, with a twist…
Sun-Dried Tomato Hummus: Blend in ¼ C sun-dried tomato pesto. Top with olive oil, chopped olives, and smoked paprika.
Parsley Hummus: Blend in ½ C chopped fresh parsley. Sprinkle with chopped parsley and Za’atar
Roasted Pepper Hummus: Blend in ¾ C roasted red peppers. Garnish with smoked paprika and chopped parsley.
Spicy Hummus: Blend in 1 T harissa (or 1 tsp. cayenne pepper mixed with 2 tsp. olive oil and ½ tsp. minced garlic). Garnish with 2 T olive oil, ¼ tsp. smoked paprika, and dash of chopped parsley.
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