As a vegetarian you’d think I liked Hummus. I don’t. But then I hate chick peas, or garbanzo beans as I know them. No matter what you call them, I just don’t like them. I should, because hummus is said to be high in vitamin C and iron plus it provides a significant amount of vitamin B6 and folate. But most importantly, it’s a good source of dietary fiber and protein.
I know that I’m in the minority though. Hummus is hot! Everywhere I go it’s THE dip being served with vegetables, pita chips, pitas, and more. Here’s a recipe from David Pesso of The Hummus & Pita Co. that includes directions on how to cook your own chick peas or you can use canned beans if you’re short on time. Hummus makes a healthy snack, great appetizer or party hors d’oeuvres, and is great for hot summer nights with a glass of sangria.
Hummus Recipe Additions
But you don’t have to go with the plain hummus – change it up! Make Spinach and Feta Hummus by adding 1/2 cup chopped fresh spinach and 1/4 cup crumbled Feta Cheese. Or go for Roasted Pepper Hummus by adding 1 cup of jarred roasted peppers or 3 self-roasted sweet peppers. You can go spicy with Jalapeno and Cilantro Hummus by adding 1 cup of chopped, fresh Jalapeno peppers and 1/2 cup fresh chopped cilantro. Or for a mild but flavorful dip, make Sun-Dried Tomato Hummus by adding 3/4 of a cup a oil packed sun-dried tomatoes (drained) to the hummus recipe below.
- 1 pound raw chickpeas (or 1 can pre-cooked)
- 1 tsp cumin
- ¼ cup baking soda
- 2 tsp kosher salt
- 5 Tbsp freshly squeezed lemon juice
- ¼ c water
- ⅓ cup tahini
- ½ cup extra virgin olive oil
- 3 cloves minced garlic
- 1 Tbsp paprika
- fresh parsley (chopped)
- For Fresh Beans:
- Place the raw chickpeas in pot and cover them with water to which you've added a little salt. Let soak overnight.
- On the 2nd day, drain and rinse chickpeas. Clean the pot and return the beans plus ¼ cup baking soda and enough water to cover the chickpeas. Cook on medium heat for 6 hours. Remove from heat and drain and rinse.
- Place the chickpeas, garlic, cumin, and kosher salt in the bowl of a food processor. Process for 20 seconds. Stop, scrape down the sides of the bowl, and process for another 20 seconds.
- Add the lemon juice and water. Process for 20 seconds.
- Add the tahini. Process for 20 seconds, the scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
- If hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
- Garnish with paprika and parsley if desired
Hummus and Pitas serves up yummy food from two New York locations and offers online ordering and catering.
Are you a hummus fan? Do you have a favorite recipe or favorite brand? Perhaps it’s time I tried it again. Who knows, I may find out I like it!
Photo Credit: Hummus and Pitas – used with permission
Connie ~ I can take or leave hummus myself. It has to be made just right for me to eat it. Crazy how different it can be from one restaurant to the next. I really like this recipe. Esp now that I know how good it is for me! Thank you so much for sharing.