Friday, December 14, 2012

Hummus... my new favorite addiction

I don't know why it took me so long that making your own hummus at home is so much better than store-bought... I can add what I want flavor-wise, and I know exactly what's going in it, so I don't have to worry about weird preservatives or a ton of sodium....

Here are two recent versions I have made and loved- I had a can of pumpkin hanging around and added it to the first one, thinking I would get pumpkin flavor. I didn't. BUT I did get a lovely fall color and a great creamy texture. Also, when I make these recipes, I like to let the processor run until the hummus has almost a whipped texture, I love the velvety mouthfeel and it makes it seem like I'm eating something luxurious instead of a healthy snack ;)

Hummus #1 Lemon Rosemary Pumpkin

1 15 oz. can chickpeas
1/2 cup pumpkin puree
1 small clove of garlic, smashed. (this may sound like not enough- but raw garlic is potent, and it will get stronger as time goes by...)
1-2 sprigs fresh rosemary, minced
Cumin to taste
2-3 tbsp lemon juice (start with 2)

Toss everything but the EVOO and S&P into the food processor and just let it go for a minute. Then slowly add in the EVOO a tablespoon at a time until you get your desired consistency. I try to keep it to a minimum, and the pumpkin really helps with the texture, so I think I only used 2-3 tablespoons here. Taste and then adjust the cumin, rosemary, and S&P as needed. You may also want a tad more lemon juice to brighten it up- if you really want a good punch of lemon, try tossing in some grated lemon peel.

Hummus #2- Curry Pumpkin

About 2 tbsp fresh grated ginger
1 clove garlic, smashed and lighted roasted in a saute pan
1 tbsp honey
1 15 oz can chickpeas
1/2 cup pumpkin puree
Toasted curry powder, start with about 1/2 tsp and up as needed (and yes, toasted- trust me, it's totally worth it)
S&P to taste
Cayenne pepper (optional- I would start with about 1/8 tsp)

I roasted the garlic in this recipe to get the garlic flavor while keeping it from being overwhelming. It gave it a great flavor and it smelled a-ma-zing...

Just like last time, toss everything in a food processor except the EVOO, let it run for a bit and then gradually add the olive oil as needed.
Taste and then play with the seasoning- you may also want extra honey. I toasted some pine nuts and put them on top with a swirl of EVOO. So. Good.

Once you've started playing with different combinations, you will get more familiar with what types of flavors you like and then- just start throwing them in the food processor! Hummus is pretty forgiving, you can really have fun trying all kinds of new things. I made a pumpkin version of the standard hummus as well- chickpeas, tahini, lemon, pumpkin, dill, salt, EVOO. Bright, simple, delicious. Hmm... I may have to go whip some up now....

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