Monday, April 2, 2012

Not Your Hippie Hummus

While hummus is often thought of as a hippie vegan dish; there is no need to be biased and it can really be enjoyed by everyone. I have become addicted to hummus on everything thanks to my cousin Megan and her husband Micah. Hummus is great because it can serve as a multipurpose dip/spread. You can use it as a healthy dip with pretzels as a snack and I recently started to use it as a spread on sandwiches with lettuce, slice tomatoes and avocado. Delish!

When I made it for the boys during my crazy cooking frenzy last week, for some reason they liked to dip the cheese pretzel bites into it. Not sure how I feel about that, I would be wary! Might just be a strange boy thing. 

My favorite hummus recipe is by Barefoot Contessa. I like that she adds Tabasco sauce because hummus is always better with a little bit of a kick. The lemon juice also makes it really fresh. Using Tahini scares me a little bit still as it's a bit of a foreign ingredient in my kitchen, but it really blends well with the overall flavor. I bought this giant jar at Garden Fresh for under $5.

Making fresh hummus is seriously way better than store bought, there actually is a huge difference in the taste. I definitely suggest taking the 5 minutes to throw it in your blender. Your taste buds won't be sorry!

Hummus
 Ingredients
  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce
 Directions
  1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. 
  2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. 
Source: Barefoot Contessa





By: Maggie Dunphy

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