Hummus (12 Great Ways To Use)
You can buy traditional hummus, made from chickpeas, plus varieties made from edamame, white beans, or yellow lentils, plus flavors ranging from lemon to horseradish. Hummus with baby carrots probably heads the list of healthy snacks here in the USA: the duo is delicious, portable, and inexpensive. But if your experience with hummus is limited to this paring, try some of the ideas listed below.
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- 1 can(s)
- (15-ounce) chickpeas, also called garbanzo beans
- 1/4 c
- fresh lemon juice, about 1 large lemon
- 1/4 c
- tahini* (sesame paste)
- 1/2 large
- garlic clove, minced
- 2 Tbsp
- olive oil
- 1/2 to 1 tsp
- kosher salt (to taste)
- 1/2 tsp
- ground cumin
- 2 to 3 Tbsp
- 1 dash(es)
- ground paprika
1In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
3Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
4Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
5Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
Store homemade hummus in an airtight container and refrigerate up to one week.
712 Great Ways To Use:
Use hummus instead of mayo as a spread when making sandwiches and wraps.
Make an instant salad dressing by blending hummus, vinegar, and salt and pepper.
Blend hummus with chopped eggs, chicken, tuna, or other cooked seafood for a tangy, protein rich sandwich filling.
Mound several tablespoons of hummus into an avocado half for a quick mini meal.
Mash hummus with cooked egg yolks to make a filling for deviled eggs.
Spread toast or begals with hummus, rather than butter or cream cheese.
Grill or broil Portobello mushroom caps and then top with a tablespoon of hummus.
Serve a bowl of hummus as a sauce for kebobs of all kinds.
Toss hot cooked pasta with hummus, season with cracked black pepper, and sprinkle with chopped fresh chives or parsley.
Spread hummus on a pizza crust, top with roasted vegetables and olives, and bake at 425F for about 10 minutes.
Stir a spoonful of hummus into scrambled eggs or omelets before cooking.
Spread hummus lightly on fish fillets, top with herb seasoned bread crumbs, and bake at 400F for 10 to 15 minutes, or until the fish flakes easily with a fork.
Portions of the recipe adapted from www.inspired taste.