Hummus is a Middle Eastern spread/dip usually made with garbanzo beans/chickpeas, tahini (a sesame seed paste) lemon juice, and olive oil. Packed with protein and fiber and rich in antioxidants, hummus is an excellent choice for people with dietary intolerances or allergies since it’s naturally nut, gluten and dairy free. And it tastes great!
It’s so simple to make, you can whip this up in minutes. If you make your own, you can control the ingredients, and it will be less expensive, especially if you use dry beans. But there’s nothing wrong with picking up a container at the store, especially with all the varieties available. And you can typically find it on sale.
Serve it with veggies such as sliced peppers, cucumbers, radishes, jicama, celery, carrots, cherry tomatoes, etc. For a sweet and savory treat, try spreading on sliced apples. Or spread it on bread, tortillas, crackers, pita bread, rice crackers, etc.
There are tons of hummus recipes but the one I keep going back to is from one of my favorite cookbook authors, Ina Garten. In The Barefoot Contessa Cookbook (I personally own six of her books!) she whips up a deliciously lemony garlic hummus that is out of this world! It does have a kick with the garlic, and it is super lemony, which I like, but if you’re making it for the first time, you can start with less garlic cloves, a few tablespoons less of the lemon juice, taste, and then add accordingly to your own personal likes. The Tabasco sauce can be optional too but it’s soooo good!
HUMMUS
Makes 2 cups
INGREDIENTS:
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes Tabasco sauce
DIRECTIONS –
Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
ROASTED CARROT HUMMUS
Makes about 2 cups for approximately $2.70
INGREDIENTS:
8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 Tbsp plus 1/2 cup extra-virgin olive oil
kosher salt
1 15- ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
DIRECTIONS –
Preheat oven to 425 degrees.
On a small, rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from oven and cool to room temperature.
Place the carrots, garlic, and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
*If using organic chickpeas, Giada suggest you add 1/4 cup water just to loosen the mixture since organic chickpeas tend to be a bit drier and tougher than regular canned beans.
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BEET HUMMUS
Makes about 2 cups for approximately $2.75
INGREDIENTS:
2 small, cooked beets, chopped
1 15-ounce can chickpeas drained with liquid saved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon cumin
DIRECTIONS –
Combine beets, chickpeas, lemon juice, tahini, garlic, salt and cumin in food processor. Pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until the hummus is smooth and desired consistency.
*To cook beets – cut off tops and roots of beets. Cut small beets in half, drizzle with olive oil and a pinch of salt and cover with aluminum foil. Cook in a 375 degree oven for 45 minutes or until soft. Let cool and peel.
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A perfect little lunch for nibblers…
Hummus, pita, wheat crackers, melon, peppers.
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