I have found that when some people think of hummus, they inexplicably crinkle their noses in disgust. Others may conjure thoughts of Mediterranean flavors, health food, detox… Where’d all this negativity come from? I happen to absolutely love hummus. Using beans in your cooking is a great way to get some extra fiber and protein, and there’s nothing wrong with that. In order to convince you all to start not just eating, but actually liking hummus, I’ve created 8 new ways to make hummus all on your own. You no longer have to rely on the supermarket brands to get your finger food fix.
This past summer I went on a hummus kick and could not stop experimenting. I made hummus multiple times a week, experimenting with all types of spices and beans for the best hummus recipes. Though you’ve all probably heard of garlic and roasted red pepper hummus, there’s more out there! In addition to their rich homemade hummus, BGSK has a delicious spicy chipotle hummus recipe that’s worth a try. Though I have a generic hummus recipe that I use, by substituting different ingredients you get a totally new flavor profile. Hummus is a great way to quickly whip something up for lunch or make dinner without turning the stove on. Hummus isn’t just a health food, but a platform for your creativity to flourish.
Megumi Sasada is a Colby College graduate and currently works for an ad agency in NYC. She is an avid food-blogging (Every Last Morsel), Food Network-watching, nutrition-conscious acapella singer.
I used a can of chickpeas here for the recipe. I usually buy bags of dried chickpeas, let them soak overnight and boil a humongous batch the next day. If you use the canned version, try to go for the organic cans because the normal kind sits in a lot of salt. Remember to always rinse your beans before using them to get that excess gunk off.
1 can of chickpeas, rinsed
1 small clove of garlic
1 tablespoon lemon juice, or more
1/4 cup tahini
2 tablespoon extra virgin olive oil
Add all ingredients into a mixer with about 1 tablespoon of water and blend it all together until silky smooth. Taste and adjust seasonings. If you add more liquid or oil it will be a thinner hummus. If you like chunky, thick hummus, add more chickpeas.
Black Bean Hummus: Substitute black bean for the chickpeas. Add some cumin and chili powder for a Mexican flare.
Sun Dried Tomato Hummus: Add chewy olive oil packed sun dried tomatoes. You can use a tbsp of the olive oil from the bottle an extra tang. This one’s always a winner, especially when served with some crunchy endive leaves.
Beet Hummus: Add a can of beets for a vibrant purpleish-pink hue. Remove the garlic clove and paprika.
Curried Hummus: This is a personal favorite. In addition to the paprika, add some garam masala and mild curry powder to the hummus. Omit the garlic clove. It’s kind of my Indian fusion recipe.
Spicy Green Lentil Hummus: Substitute cooked green lentils for the garbanzo beans. Add some cayenne pepper and cumin to kick up the spice levels. Add chili powder for some smokiness.
Edamame Hummus: Edamame is often served as a Japanese appetizer with a little salt. By substituting edamame for garbanzo beans, you get a wonderful light green color and an even creamier flavor and texture than garbanzo beans. Take out the garlic and paprika, and instead add more lemon juice for some freshness.
Green Olive Hummus: Add some marinated olives to your hummus. Olive on olive oil anyone?
Lemon Hummus: Add some zest and lemon juice, and omit the garlic. This hummus is so wonderfully refreshing, it reminds me of a warm spring day. Or is that just me?