Facebook Twitter Pinterest Google Plus Instagram RSS Feed

Ode to Hummus

Pin It

Oh hummus how I love you so/

So many foods with which you go/

So many ways to make you mine/

At this moment I see nine.

Clockwise from top: Carrot, black sesame seed, broccoli, black garbanzo bean, pumpkin, spinach, black bean, plain, tomato.

Basic Hummus Recipe

1 15-ounce can garbanzo beans (chick peas), drained, with 1/4 cup liquid reserved

2 T tahini (sesame paste)

Juice of 2 lemons

2 T extra-virgin olive oil

1 clove garlic

Salt and pepper to taste

Place garbanzo beans, tahini, lemon juice, olive oil, and garlic in a food processor and blend until smooth. Add liquid from garbanzo beans as necessary to achieve smooth and creamy consistency. Season as desired with salt and pepper; using canned beans it should not take much salt.

Note: To use dried beans, begin with 2 cups dried garbanzo beans. Soak for 6 to 8 hours or overnight. Drain and rinse, then cover with 6 cups of water and bring to a boil. Simmer for 1 hour, or until beans are tender. Drain, reserving 1 cup of the liquid. In a food processor or blender, blend the beans with the tahini, lemon juice, olive oil, and garlic. Add liquid as necessary until the hummus reaches a smooth, creamy consistency. Add 1 tsp. salt, or more to taste.

Hummus Variations:

Carrot: Steam 1 medium-sized carrot until it is tender; add to blender with other ingredients.

Black Sesame Seed: Add 1 heaping tablespoonful of black sesame seeds to completed hummus, stir to combine.

Broccoli: Steam 1 cup broccoli until very tender; add to blender with other ingredients.

Black Garbanzo Bean: Follow the directions for basic hummus, using the instructions for dried beans, with dried black garbanzo beans.

Pumpkin: Add 1/2 cup cooked and pureed pumpkin to the blender with other ingredients.

Spinach: Add 1 cup cooked fresh spinach to the blender with other ingredients.

Black Bean: Follow the directions for basic hummus using either the canned or dried bean variations.

Tomato: Core and chop 1 medium red tomato; add to blender with other ingredients. Note: You will need much less liquid because the tomato tends to be watery, so hold off on adding any additional liquid until you test the consistency.

Like these? We’ve got a million of ‘em. But you should know that for every tried and true variation, we’ve had a few flops. Red grape hummus = kind of gross. Red wine hummus (“drunken” hummus) = not as good as you’d think, plus the color was very strange. But there’s no harm in trying – and for what it’s worth, just about every vegetable we’ve tried to add has made for some mighty delicious hummus. What’s your favorite?

, , , , , ,

8 Responses to Ode to Hummus

  1. Leticia February 15, 2012 at 11:41 am #

    LUMMUS! (love hummus)

    • jollytomato February 15, 2012 at 11:50 am #

      LOL – I like that, Leticia!

  2. Jessica February 16, 2012 at 10:13 pm #

    Now that is adorable! And must taste delicious, too.

  3. Christina Simon February 21, 2012 at 9:23 am #

    I love hummus. All kinds. You recipes look so yummy. Have you ever tried the edamame hummus from Costco. Delicious.

Trackbacks/Pingbacks

  1. FoodPlay Productions - FoodPlay Friday: February Blues - February 17, 2012

    [...] orange covered with some spicy Buffalo Wing Hummus, which can only be topped with this multicolored Ode to Hummus from the Jolly Tomato. For another nice multicolored mix, check out this Coconut-Lime Tofu & [...]

  2. Cilantro-lime hummus | Easy And Healthy Meals - April 13, 2012

    [...] Hummus from Lentil Breakdown Black Eyed Pea Hummus from Lentil Breakdown Lots of hummus variations from Jolly Tomato Roasted Vegetable, Walnut and Green Lentil Hummus from Cooking in Westchester Hot [...]

  3. A Few of My Favorite Things — June 2012 - June 30, 2012

    [...] Ode to Hummus: From Jeanne over at The Jolly Tomato comes this gorgeous painter’s palate of hummus varieties. We heart hummus in all colors and [...]

  4. Ode to Pesto - Jolly Tomato - April 9, 2013

    [...] to PestoBy Jeanne on April 9, 2013 in Nutrition Pin It Remember last year’s Ode to Hummus? This one’s similar, but with more leafy [...]

Leave a Reply