I love hummus. I really do. But I have a little food ADD and I get distracted really easily. I have to force myself to finish a tub of anything in my fridge, eat all my leftovers, and not let food go bad. Even if I love whatever it is I have to use up, I get so excited about what’s next. I try to switch up or freeze anything I can to move onto something else at least temporarily.
Which is why a trio of hummus is my favorite way to make a nice batch of hummus. And an oil-free trio of hummus is even better!
I’m starting with one easy plain recipe, then adding one or two things to each part of the trio to make it exciting.
Base recipe:
2 cans chickpeas, rinsed and drained
2 T tahini
1/4-1/2 C soy milk or any non-dairy milk
1 clove garlic
1 t ground cumin
Now, here are my three variations. I’ve just listed the ingredients necessary and the preparation of those ingredients.
Roasted Garlic Hummus:
one head garlic (or two for uber-garlicky hummus like I made)
Prep: Cut top off whole head of garlic. Wrap in foil (including the part you cut off – don’t waste anything!), and roast in a 400 degree oven for about 45 minutes. To remove cloves of garlic, simply squeeze the roasted garlic, cut side down, into one batch of hummus.
Just learned a new alternative to make roasted garlic! Cut the top off the head, place in a slow cooker, and cook on low for about 5 hours.
Jalapeno-Cilantro:
one small jalapeno (you decide if you want the seeds in or not)
1/2 C cilantro
Prep: Just stem and (maybe) seed your jalepeno.
Sundried Tomato & Basil:
1/2 C rehydrated sundried tomatoes, drained
1/2 C loosely packed basil
Now that you’ve prepared the ingredients for each variation, the rest is easy. Divide plain hummus into three equal parts. Blend one set of variation ingredients into each part!
Yummmmmmmmmy!
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