Hummus is a scrumptious vegan food that is simple to make from cooked chickpeas, tahini, garlic, lemon juice, and seasonings.
Hummus is versatile, and much more than just a snack food. It's loaded with plant-based protein. Hummus also contains a wide range of vitamins and minerals including folate, vitamin K, zinc, iron, magnesium, and vitamin C. To top it all off, hummus is a high fiber food that helps reduce and prevent inflammation.
Hummus tastes delicious smeared on veggies or bread, as a dip on a crudités platter, stuffed in a wrap, English muffin, bagel, pita pocket, or as a sandwich filling. Hummus looks and tastes fabulous atop luscious salad greens as well.
Hummus has its origins in Middle Eastern and Mediterranean countries. Today this tasty dish is enjoyed by millions of people around the globe.
I LOVE hummus, and I'm always on the lookout for interesting variations on this main theme. That's why I'm posting this.
How to Make Scrumptious Hummus,
A Recipe Roundup
It features flavorful hummus recipes and reveals the secret to making hummus both creamy and savory.
Here's the first one...
Creamy, Savory Hummus
Recipe from Yours Truly (Nancy Andres)
Ingredients:
30 oz. or approx. 4 cups cooked homemade chickpeas, or 2-15 oz. canned chickpeas drained and rinsed (chickpeas are also called garbanzo beans)
1 teaspoon baking soda
2-3 cloves fresh garlic
2-3 cloves fresh garlic
1 or 2-1 inch chunks of fresh peeled ginger
¼ cup fresh squeezed lemon
juice
1 Tablespoon tahini, a condiment made from toasted hulled ground sesame seeds. Julie at the Simple Veganista has a one ingredient recipe to make tahini. If you prefer, buy it in most markets or online.
½ teaspoon cumin
1 teaspoon oregano
Optional herbs and spices: I often add fresh chopped basil (2 teaspoons) from the garden, a pinch of fresh ground black
pepper, and a pinch of ground turmeric. Select those you enjoy.For more, check out savory spice blend. Recipe from Dr. Michael Greger and Robin Robertson from The How Not to Die Cookbook.
What to do:
The traditional and most economical way to make hummus is to use dried chickpeas. Soak the chickpeas the night before you want to make this recipe. Here are tips from the bean institute to speed up soak and cooking time.
Cook chickpeas in an instant pot, slow cooker, or Dutch oven on the stove top or in the oven. To save even more time, use the extra-quick method of opening cans of chickpeas.
JD over at In the Kitch offers a hummus dip recipe that mixes hemp seeds, figs, olive oil, and greens with chickpeas.
Photo from JD at In the Kitch. What a yummy combination of ingredients.
The traditional and most economical way to make hummus is to use dried chickpeas. Soak the chickpeas the night before you want to make this recipe. Here are tips from the bean institute to speed up soak and cooking time.
Cook chickpeas in an instant pot, slow cooker, or Dutch oven on the stove top or in the oven. To save even more time, use the extra-quick method of opening cans of chickpeas.
The secret to making hummus creamy is this. After using any cooking method you like or opening cans of chickpeas, place chickpeas in a medium saucepan and add the baking soda. Cover chickpeas with several inches of water, and bring the mixture to a boil over high heat.
If necessary, reduce heat to medium to prevent overflow. Continue
cooking for approx. 15-20 minutes.
You’ll know the chickpeas are ready, when they look bloated, skins fall off, and they are quite soft. Drain thoroughly and place aside.
Prep ginger, garlic, and fresh herbs, while the chickpeas are cooking. Then place a 1 inch knob of fresh peeled ginger (add more ginger to heighten flavor) and any fresh herbs you select, to the chopping bowl of your food processor. Chop them until fine.
Then add chickpeas, lemon juice, tahini, garlic, cumin, oregano, and any optional dried herbs or spices you've selected. Process until the chickpeas and other ingredients are very creamy.
Then add chickpeas, lemon juice, tahini, garlic, cumin, oregano, and any optional dried herbs or spices you've selected. Process until the chickpeas and other ingredients are very creamy.
If the mixture is dry, add one drop of
water at a time until creamy.
Serve creamy savory hummus the day you make it, and store leftovers in a refrigerated airtight container. Use it all within 5-7 days.
Here's my favorite hummus tip: Make hummus dishes delicious, and eye-appealing with spices, herbs, and colorful extras including avocado slices. cilantro and lime, sprinkling of toasted pumpkin or other seeds, or shredded zucchini, cabbage, carrots, beets, or tomatoes.
Everyone eats with their eyes as well as their appetite, so make foods look luscious with colors.
To improve health, eat meals that provide a wide variety of colorful plant-based foods.
Hummus is a fine topping for baked sweet or russet potatoes. Use it in a Greek salad with grape leaves and tofu feta, or combine hummus with brown rice, veggies, and fold into a corn tortilla.
Serve creamy savory hummus the day you make it, and store leftovers in a refrigerated airtight container. Use it all within 5-7 days.
Here's my favorite hummus tip: Make hummus dishes delicious, and eye-appealing with spices, herbs, and colorful extras including avocado slices. cilantro and lime, sprinkling of toasted pumpkin or other seeds, or shredded zucchini, cabbage, carrots, beets, or tomatoes.
Everyone eats with their eyes as well as their appetite, so make foods look luscious with colors.
To improve health, eat meals that provide a wide variety of colorful plant-based foods.
Hummus is a fine topping for baked sweet or russet potatoes. Use it in a Greek salad with grape leaves and tofu feta, or combine hummus with brown rice, veggies, and fold into a corn tortilla.
We especially enjoy eating hummus sandwiches on toasted whole grain bread with sliced red onion, fresh tomatoes, basil, and shredded red cabbage (pictured in the blue framed photo above).
There's no added oil in my recipe, so it doesn't add any unnecessary calories and works well in a vegan, gluten free, vegetarian, whole food, or conventional meal planning repertoire.
Just be careful. You may find hummus irresistible.
Now on to my blogger guests in this scrumptious hummus recipe roundup...
JD over at In the Kitch offers a hummus dip recipe that mixes hemp seeds, figs, olive oil, and greens with chickpeas.
Photo from JD at In the Kitch. What a yummy combination of ingredients.
Here's another...
This instant pot hummus recipe is an original from Corrie Cooks, instant pot lover and food blogger.
Corrie's presents his hummus recipe in a crockery bowl with fresh parsley, paprika, and extra-virgin olive oil to create an inviting look.
My next guest is...
Elena from Happy Kitchen.Rocks whose recipe for Roasted Beet Hummus with Pita Chips sure is colorful as well as healthy, and tasty.
Kristi Wheeler, the sustainability blogger at Homesteadwishing.com is next. She shows us how to use colorful herbs, spices, seeds, veggies and other toppings to make hummus look glamorous. Check out tips at Garnishing Hummus.
Our last but not least guest blogger is Robin over at the Vegan Dollhouse. Her Vegan Hummus Recipe incorporates red cabbage sauerkraut and dill to heighten flavor and health. Yum, yum.
Now that you've seen this array of hummus recipes, I hope it has whet your appetite.
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