Category: News

 

Not that long ago, if you loved hummus, you’d probably only find it in a Mediterranean grocery store or hidden somewhere in the back of one of the popular national chain stores. Aisle 18, next to the other refrigerated ethnic offerings.

Well… we’ve come a long way since then.

Hummus, the Turkish word for mashed chickpea, is one of the oldest (prepared) foods, dating back to ancient Egypt.

History and statistics aside, hummus is just wonderful to enjoy and here are a few of my favorite recipes.

My Favorite Hummus Recipe

Makes 3 Cups

Note: My hummus uses tahini, (a sesame seed paste), and just a touch more than many recipes. It also uses just a touch more garlic.

2 – 16 oz Cans Chickpeas (La Preferida or Other)

1 TBSP Garlic, Fresh, Chopped

1/3 Cup Tahini Paste

½ Lemon, Freshly Squeezed Juice

3 TBSP Olive Oil

1/3 Cup Cold Water (And More as Needed)

1 tsp Sea Salt (or Kosher Salt)

1/4 tsp Hot Sauce (Tabasco or Other)

 

1. Drain off all liquids from the canned chickpeas and rinse well with cold water to remove all of the canned juices.

2. Add chickpeas to a food processor using an “s” blade attachment.

3. Add the fresh garlic, tahini paste, lemon juice and olive oil.

4. Blend on medium then high speed 1 to 2 minutes, stopping occasionally to scrape down the sides of the bowl. You want to make this paste rather smooth before adding the water.

5. Begin adding the cold water in 2 to 3 steps, blending each time, and scraping down the sides of the bowl between additions. The resulting hummus should be

smooth and creamy looking and easily hold its shape when mounded.

6. When you feel you have the consistency you want, add the salt and hot sauce and blend one last time for 15 to 30 seconds.

 

My Favorite Flavored Hummus Additions

To the recipe above, once finished, you can blend in the additional ingredients to make any number of delicious variations. These are a few of my favorites.

Spicy Southwest Black Bean

Blend in the following:

1 Cup Black Beans, Canned, Drained

1 TBSP Ground Cumin

2 TBSP Chili Powder

1 tsp Chipotle Powder

Stir in the following:

½ Cup Black Beans

½ Cup Cooked Sweet Corn

½ Cup ¼” Diced Roma Tomato

¼ Cup Chopped Fresh Cilantro (Optional)

¼ Cup Chopped Green Onions (Optional)

Roasted Red Pepper with Cajun Seasoning

For this recipe, I use 1 medium size red bell pepper and place it directly over an open flame, turning it over and over until the outside skin is fully blackened. I then run the skin under cold water and peel off the black char. I then cut the pepper open, remove the inner pith and seeds, de-stem it and chop the remainder into ½” pieces before adding ¾’s of it to the blender. I reserve the remaining ¼ to stir in later.

Blend in the following:

¾’s of the Roasted Red Bell Pepper

2 TBSP Cajun (Blackening Seasoning)

2 TBSP Tomato Paste

 

Stir in the following:

The remaining Roasted Red Bell Pepper (Diced)

 

Kalamata Olive with Cumin

Blend in the Following

1 Cup Pitted Kalamata Olives

2 tsp Cumin Powder

 

Stir in the following:

½ Cup Chopped Kalamata Olives

½ Cup Chopped Sun-Dried Tomatoes

¼ Cup Chopped Green Onions

Sprinkle on top:

As Desired Olive Oil

As Desired Ground Cumin

As Desired Toasted Pine Nuts

As Desired Chopped Parsley

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