Hummus is a savory Mediterrean dish that goes with many foods. Whether you use it as a dip, slather it on toast, or top your favorite lamb dish with it, hummus is versatile. Hummus has been referred to as one of the oldest known prepared foods. Eaten in the Middle East since ancient times, hummus is still a staple of the region.
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Hummus has gained popularity in Europe and the US, partly due to immigrants introducing it to American cities. The vegetarian movement also helped to boost the dish's consumption. Relatively low in carbohydrates at 3 grams per one tablespoon, it also only has 27 calories, 1 gram of fat and 1 gram of protein. A serving size is usually two tablespoons as hummus is often treated as a condiment. But this dish is healthy enough to be consumed in larger amounts within reason. Also check out the cooking demonstration video below for another hummus recipe.
Click here for the recipe for Hotsy Totsy Blue Cheese Dip.
Easy Classic Hummus
Makes 3 cups
2 - 15 ounce cans garbanzo beans
1/2 cup tahini
1/4 cup of white wine
6 tablespoons lemon juice
3 - 4 garlic cloves, minced
1 teaspoon ground cumin
Salt and pepper to taste
Water as needed
Fresh parsley for garnish
Drain beans. Place beans and remaining ingredients in a food processor or blender. Process until smooth, adding water if needed until desired consistency is reached. Adjust seasonings. Garnish with fresh chopped parsley, if desired. Serve with sweet potato sticks, chips, pita bread sections, carrot sticks, vegetable crudités.
Tahini Free Hummus
2 - 15 ounce cans garbanzo beans
6 tablespoons lemon juice
3 - 4 cloves garlic, minced
1 teaspoons ground cumin
Salt and pepper to taste
1 tablespoon olive oil
Water as needed
Finely chopped black olives as garnish
Drain beans. Place beans and remaining ingredients in a food processor or blender. Process until smooth, adding water if needed until desired consistency is reached. Adjust seasonings. Garnish with fresh chopped olives. Serve with sweet potato sticks, chips, pita bread sections, carrot sticks, vegetable crudités.
Roasted Red Pepper Hummus with a Twist
2 - 15 ounce cans garbanzo beans
6 tablespoons lemon juice
1/2 cup tahini
3 - 4 cloves garlic, minced
1 cup roasted red peppers, chopped
1 teaspoon fresh basil, chopped
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons vodka
Water as needed
Salt and pepper to taste
Drain beans. In a food processor, blend together garbanzo beans, lemon juice tahini, garlic, peppers, basil, cumin, cayenne, vodka, and water as needed until smooth. Season with salt and pepper to taste. Serve with your choice of sides.
Recipes courtesy 'Easy Gourmet on a Budget' by Carol Bardelli.
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