Hummus Four Delicious Ways
How do you like your hummus?
Hummus is a perfect healthful way to keep people happy when waiting for dinner. Also great to just keep in the fridge and get out as a snack, or use as a sandwich spread. This fall I decided to get colorful and add some fun ingredients, like beets, pumpkin, and peppers to the traditional recipe. The results were beyond my expectations and looked amazing.
There are lots of little steps, but nothing complicated and doesn’t take much time, except for one step, which is optional, but is the difference between good and fantastic hummus. See Notes below. The only other thing I would add is that all amounts are to taste. If you like it with more tahini or lemon juice, go ahead and add that. Experiment until you have it just the way you want it, and enjoy!
(Clockwise from left, Red Pepper Hummus, Pumpkin Hummus, Beet Hummus, and Traditional Hummus)
- 5 1/2 cups cooked chickpeas (see Notes below)
- 3 cloves of garlic
- 1/2 cup olive oil
- 2-3 Tbsp tahini (sesame paste)
- 1 tsp salt
- 3 Tbsp lemon juice
- 3/4 cup of the reserved water that you cook the chickpeas in (or the liquid in the can)
- 1-2 cooked beets
Red Pepper Hummus
- 2 red bell peppers
- Olive oil
- Pumpkin puree, canned or homemade (see here)
For Traditional Hummus:
- Peel the cooked or canned chickpeas. Yes, you read this correctly. You don’t have to and the hummus will still taste very good, but you will not get that wonderful creamy smooth consistency if you don’t take the outer shell off the chickpeas. Trust me on this one. It’s the only way. So gather everyone in the house and go for it. It’s worth it. Keep the chickpeas in cold water while you do this, because if they dry out, they are much harder to peel. If they are moist, they pop out of their shells with a little squeeze.
- In a blender, put the peeled chickpeas in and add all the other ingredients for traditional hummus. Blend until smooth. Taste and adjust ingredients accordingly. You might like it with more lemon or salt perhaps. If it seems dry to you, add more olive oil or cooking water. Play around with this and do it just like you like it.
- Spread the hummus on a semi-flat plate and garnish with toasted pine nuts, lemon wedges, parsley, drizzled olive oil, and paprika. My favorite paprika is Spanish sweet smoked paprika. I love this stuff!
For Beet Hummus:
- Leave 1 1/2 cups of hummus in the blender, add one cooked beet, and puree until smooth. That’s it 🙂
For Red Pepper Hummus:
- Cut the peppers in half, clean them, brush them with olive oil, and roasted them fleshy side down in the oven for about 20 minutes at 400°C (200°F). After they cool, the peel and discard the skins. Then puree the flesh. Add 3-4 Tablespoons of pepper puree to 1 1/2 cups of Traditional Hummus.
For Pumpkin Hummus:
- Add 1/4 cup of pumpkin puree to 1 1/2 cup Traditional Hummus. Garnish with toasted pumpkin seeds.
For the chickpeas, you can use canned chickpeas if you’re short on time or dried chickpeas. If using dried, soak overnight. Then cover generously with water to which you’ve added two teaspoons of salt. Cover and bring to a boil. Turn the heat down and simmer for about 2 hours, or until the chickpeas are tender. Leave the lid of the pot tilted open so that the water doesn’t overflow. When done, drain the chickpeas, reserving one cup of the cooking liquid. Cool the chickpeas in a bowl of cold water. They will be easier to peel this way. And now the hard part…peeling. Get your kids to help! Pay them if you have to.
Alternatively, you may substitute a different kind of bean. The flavor is not the same, but still delicious. Try white beans or fava beans. Or whatever tickles your fancy. Who knows what you might discover!
If you would like to get new recipes and stories every week, please Follow Us.