I’m still trying to get things back to normal around here since returning from our trip last weekend. The house is a disaster and it’s driving me nuts! Partly because the past few days I have been focusing on nothing but the blog post I was asked to write for another website. I published that post yesterday afternoon and I’m still really nervous about it. You can click here to check it out. I would love some feedback and I wouldn’t mind if you shared it.
It feels like an eternity since I’ve been able to share a recipe with you all. At least the last one was awesome. Sorry for tooting my own horn. I’m pretty proud of that one though. Anyway, today I thought I would share something on the healthier side of the spectrum. I’m sure you know by now that the tummies love their hummus. We haven’t been eating much of it lately. Apparently, we only used it on sandwiches or for crackers. Neither of which we had during our gluten-free experiment. Now that the gluten is slowly coming back so is the fresh hummus!
A while back, in some post I don’t feel like finding right now, I talked about how I started making my own hummus. I haven’t bought a tub since that first batch I made. It’s easy, it’s cheap, and it’s so much fun to come up with new flavors. I’ve made a few different kinds, some repeatedly. I thought it was about time I shared my base recipe with you with a few of my favorite variations. I’m sure none of these are all that innovative. There are a million and one recipes out there for hummus. Oh well, now there’s a million and a few more.
Note: The pictures you see are of the black bean cilantro variation recipe below.
Plain Jane Hummus
vegan, soy-free, nut-free, gluten-free
makes about 3 cups
- juice from 1 large lemon OR 2 small limes
- 1/4 cup tahini
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups chickpeas OR 15 ounce can, drained and rinsed
- filtered water, as needed
- In a food processor combine the lemon juice and tahini. Blend until mixed and creamy. Using a spatula scrape the sides and bottom.
- Add the garlic, oil, cumin, salt, and cayenne. Blend until well mixed. Scrape down the sides and bottom again.
- Add the chickpeas and blend until it becomes thick and creamy.
- If the chickpeas aren’t mixing slowly add in the filtered water while on low. Just enough to get everything moving. This shouldn’t take more than 1/4 cup. You don’t want your hummus to be watered down.
- Use with whatever you want, such as a replacement for mayo on sandwiches or as an old-fashioned dip with veggies and warm pita bread. Enjoy!
- Store in an airtight container and keep in the fridge for at most 2 weeks or freeze for later use.
Instead of adding in the filtered water in step 4 try one of these variations. Stop blending the chickpeas and add in any of these combinations or try your own. If water is still needed after everything is well mixed then you have my permission to add a little at a time.
- Black Bean Cilantro: add 1/2 cup black beans, drained and rinsed, and 1/4 cup fresh cilantro
- Jalapeno Cilantro: add 2 diced jalapenos, half-seeded and sautéed in 1/2 teaspoon of oil, and 1/4 cup fresh cilantro
- Sun-dried Tomato: soak 1/3 cup sun-dried tomatoes in hot water for an hour, drain and add
- Roasted Red Pepper: add 1 roasted red pepper, fresh or from a jar
- Chipotle: add 3 or 4 chipotle peppers in adobo sauce, seeded or not
- Roasted Garlic Ginger: add 1/2 a small bulb roasted garlic, 1 tablespoon freshly grated ginger, and 1 teaspoon coconut aminos
- Butternut Squash Cinnamon: add 1/2 cup butternut squash puree, fresh or canned, and 1/2 teaspoon cinnamon