Hummus is the one thing that 3 out of 4 of people in my home will eat. It’s vegetarian, a protein, as flavorful as you want and can be changed up in many ways and used with so many meals. The two favorites at our house is this Garlic Hummus and my Roasted Red Pepper Hummus. I’m experimenting to see what else I can toss in there to change up the flavor. I just got a jar of peppadews and I’m thinking of giving that a go. What about you? What flavor hummus do you like? Kalamata Olive, Sun Dried Tomato, Artichoke or Extra Spicy?
Now I’m sure you want to know my secret ingredient. It’s the one thing that is the difference between a passable hummus and a really good lick the bowl hummus. It’s all in the tahini sauce. I’ve tried 5 or 6 different brands, some organic and some not. No one will even eat my hummus unless I use the Joyva Sesame Tahini. It really does make all the difference in the world. You can find this in most grocery stores but just in case you can’t I’ve shared my affiliate link.
If you want to make this dish for pennies instead of dollars, start with dried chick peas. You can soak them all day and then toss them into the crockpot on low to cook overnight. Drain the next morning and put in the refrigerator to cool. They will be ready to mix up into the most amazing hummus and you will have saved a bundle. Oh and you won’t have to worry about spending extra for a BPA free can to get BPA free chickpeas.
What you can serve with your hummus is also a long list of possibilities and all of these are gluten free of course. Red, yellow or orange bell pepper strips, carrots, cucumbers, celery, radish, tomatoes, rice crackers, falafel, gluten free pita, chicken or lamb skewers.
What a great spread you could make with this for your Super Bowl party. Mix us different flavors and have a large assortment of great things to dip into the hummus. Keep in mind dipping your finger adds no additional calories, just keep that to your own plate.
Here is a tip from an ex-caterer. You can make a big splash at your party with your serving containers. For parties I like to put the hummus into scooped out red cabbage, green cabbage, peppers, and tomatoes. People will think you had an expensive caterer create your spread but you can just smile and said you did it all!
15 oz garbanzo beans BPA free can or cardboard container
2-3 TB Joyva Sesame Tahini
1 lemon juiced
1 tsp cumin
3 cloves of garlic or 3 tsp majestic garlic original or 1 whole bulb or roasted garlic
1/2 tsp white pepper
1/4 – 1/2 tsp cayenne
1/2 – 1 tsp sea salt
1/3- 1/2 cup organic olive oil
Organic Olive Oil for the top
Add to your food processor the chickpeas, tahini, lemon, garlic, salt and peppers.
Turn on the processor and pour the oil in from the top. You’ll want a creamy consistency.
Stop and taste and then adjust your seasonings and add more oil if you want it a little more creamy.
When serving drizzle the top with olive oil or create a crater in the center and add the garlic there.
I like to sprinkle on the Zaatar on top.
If you want to make this into the Roasted Red Pepper Hummus add in 2 whole large roasted red peppers, no seeds.[amd-zlrecipe-recipe:12]