Hummus Lab

Lately I have been experimenting with hummus quite a bit. Ever since I learned how to make it at home last year, store bought hummus just isn’t enough for me. Granted, when I want the type of super smooth an creamy hummus that can only come from individually peeling every chickpea, I go to the store. Similarly, if I’m in a hurry to get somewhere, I pick up my hummus on the run. But I have found that since I learned how to mix up my own fresh flavors, the variety of hummus sold at the store is downright boring. Garlic? Been there. Roasted red pepper? Done that.

During this long experimentation phase, I have dubbed my chickpea processing time “Hummus Lab,” which delights me and confuses my friends. Did you ever watch that cartoon Sealab 2020? It’s kind of like that, except more delicious. I have successfully created several tasty flavors of hummus to dip my pita triangles, carrot sticks, cucumber slices and naked fingers into. Kyle is in hummus heaven. Isabelle wants to know when I’ll quit dropping chickpeas on the floor and start dropping kale again (girl loves her greens). I won’t have another boring BYOBB lunch for weeks.

Against my better judgment, I am sharing four of my favorite hummus recipes with you. I say this because I think I could probably make some money off these concoctions, but because my business plan writing days are over (for now at least), I’m just giving them away for free! Our favorites so far are the cilantro jalapeno and the dill pickle hummus, but all four are extremely tasty and far more interesting than what is on the grocery store shelves. All of them use chickpeas, although experimentation with other beans is already underway. Hummus Lab sequel? Maybe!

Enjoy!

The directions for all hummus recipes are as follows: add all ingredients to food processor and blend until incorporated and hummus is smooth.

Cilantro Jalapeno Hummus

2012-08-12_18-58-46_948

Ingredients:

  • 1-15 oz. can chickpeas, drained and rinsed
  • 1 jalapeno, sliced
  • 2 Tbsp fresh cilantro
  • 1 clove garlic
  • 3 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 Tbsp olive oil

Sun-dried Tomato Basil Hummus

2012-08-18_17-07-08_284

Ingredients:

  • 1-15 oz. can chickpeas, drained and rinsed
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 1/2 tsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 Tbsp olive oil

Indian Curry Hummus

2012-08-21_12-25-22_476

Ingredients:

  • 1-15 oz. can chickpeas, drained and rinsed
  • 1 clove garlic
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp curry powder
  • 1/2 tsp ground cumin
  • dash of ground cayenne pepper
  • 1/4 tsp salt
  • 2 Tbsp olive oil

Dill Pickle Hummus

2012-09-03_15-16-25_124

Ingredients:

  • 1-15 oz. can chickpeas, drained and rinsed
  • 1/2 cup fresh dill
  • 3 dill pickle slices (round chips)
  • 1 clove garlic
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp white vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 2 Tbsp olive oil

Side note on the dill pickle hummus: I could totally see this in a wrap as a vegan tuna salad substitute, or as a fun alternative filling for deviled eggs.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s