Kitchen Basics: HummusSubmitted by: CHEF_MEG
IntroductionStart with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.
Start with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.
1 (14.5-ounce) can chickpeas, drained and rinsed
1/2 cup white kidney beans, drained and rinsed
2 cloves garlic
1 tablespoon tahini
1/4 cup lemon or lime juice
1 tablespoon white wine vinegar
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
For extra creamy hummus, heat the beans in the microwave for 30 seconds before blending.
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To cut the fat from this recipe, I left out the olive oil and swapped half the tahini for white beans. Drizzle with good olive oil just before serving, if desired. (Calories not included.)
Serving Size: Makes 2 cups; 1/4 cup per serving
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Using canned beans is the best way to assure a creamy texture--sometimes starting from dried beans, it's hard to get them soft enough. Mix with some yogurt and use as a lowfat high flavor sandwich spread. Add red pepper flakes instead of cayenne to control the heat factor. - 8/21/12
Try making a black bean hummus (although technically, I think it's hummus only when made with chick peas. Consider it a black bean dip!) Use black beans, garlic, cummin, salt, white pepper, fresh oregano and olive oil. Dip with pita, cuban crackers, fresh green bell pepper strips. Really delicious. - 8/21/12
I love Hummus but never tried it with vinegar before. Should be interesting! Ruthey, I've used edamame instead of chickpeas before and it turns out really well - except that it's not real hummus and it's green (I'm also not sure that you would be able to skip the olive oil and still get it smooth) - 8/21/12