Annie & Skyler It’s impossible to overstate our love for hummus. Sure, it makes a great app, but this Mediterranean staple is so much more than just a dip. Protein-rich hummus also makes a great base for easy, pantry-friendly dinners on meatless nights (find some ideas below!). It’s also a healthy choice for an afternoon or late-night snack!
And when you love to cook with the season as much as we do, the versatility of hummus is majorly appreciated. It really is the chameleon of the dip world, with the ability to change from season to season according to what’s fresh and at its best. Start with our basic (but incredible!) recipe below, then get your season on by whirling something special into the mix. There are so many ways to love hummus, you can NEVER get bored!
Hummus All Year
SPRING
• Add ½ cup chopped steamed or roasted asparagus.
• Swap in a few garlic scapes for the garlic clove.
• Add 4 green onions, grilled or seared in a cast iron skillet until charred.
• Make ranch-style hummus by adding a handful of dill, chives, cilantro, and parsley.
• Add ½ cup blanched shelled fresh peas or snow peas.
• Add a few handfuls of fresh baby arugula or spinach.
SUMMER
• Add 8 to 10 roasted or sautéed cherry or grape tomatoes
• Add 1 roasted or grilled red bell pepper
• Add a handful of fresh basil leaves
• Make a baba ganoush-style hummus by adding a small eggplant, grilled until charred and tender.
• Stir in the kernels from 1 ear of grilled corn after blending the hummus
FALL/WINTER
• Add ½ cup roasted butternut or acorn squash.
• Add 1 cup fresh torn kale
• Add ½ cup chopped roasted or steamed (or canned!) beets.
• Add the flesh of 1 small baked sweet potato
• Swap out the garlic clove with a whole head of roasted garlic.
• Add the peel from ½ of a preserved lemon.
Hummus Perfection Our top tips for hummus bliss.
• Start with unsalted chickpeas. The saltiness of chickpeas varies among brands, so using unsalted ones allows you to control the salt level of your hummus. If you only have salted chickpeas, omit the ½ tsp. salt in the recipe.
• Use good tahini. Different brands sesame paste are all over the board when it comes to flavor and quality. Experiment with the brands available in stores near you. Look for nutty, bold flavors without any bitterness or off-flavors. The brands we love include Soom Foods Pure Ground Sesame Tahini, Baron’s Organic Tahini, and Whole Foods 365 Organic Tahini.
• Puree for several minutes. To get that wonderfully light, whipped texture you’ll need to process the hummus in a food processor longer than you think—at least 2 minutes. You’ll see it lighten in color when the mixture emulsifies.
• Chill it. If you have the time, allow the hummus to chill in the fridge for a couple hours before serving. This gives time for the flavors to marry and evolve into pure hummus deliciousness.
Like it SMOOOOTH? The smoothest hummus is made from chickpeas that are cooked until super mushy. Replicate that texture with canned chickpeas by simmering them in 2 cups water with ½ tsp. baking soda for 15 to 20 minutes. Drain and let cool before using.
Hummus = Dinner Here are our 4 favorite ways to use a quick batch of hummus for meatless Monday and beyond.
• Vegan Quesadillas Spread hummus over half of a tortilla. Top hummus with chopped green onion, pickled jalapeños, and/or corn kernels. Fold tortilla over. Cook in veg oil in a hot skillet until browned.
• Veggie Wraps Steam or sauté seasonal veggies and roll up in tortillas with sliced cheddar or • gouda cheese, spinach, hummus, red onion, and pickled pepperoncini.
• Veggie Pitas Roast or sauté seasonal veggies with za’atar or shawarma seasoning. Spread pita or naan flatbread with hummus, then add the veggies, crumbled feta, Greek yogurt, and a squirt of sriracha.
• Greek Nachos Spread tortilla chips on a baking sheet. Top with hummus and crumbled feta. Bake in a 350°F oven until heated through. Top with chopped red onion, chopped red pepper, chopped cucumber, and kalamata olives.
Perfect Hummus
Ingredients
- 1 15-oz. can unsalted chickpeas
- 1 lemon, zested and juiced
- ¼ cup tahini (sesame seed paste)
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp. paprika
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. kosher salt
- Toasted sesame seeds (optional)
Instructions
- Combine drained chickpeas and remaining ingredients in a food processor. Cover and pulse until mixture is finely chopped. With the motor running, drizzle in about 2 Tbsp. of the chickpea liquid. Process for 2 to 3 minutes or until mixture is light and smooth, adding 1 or 2 Tbsp. chickpea liquid as needed. Season to taste with additional salt.
- To serve, transfer to a serving bowl and makes some swoops in the surface with a spoon. Drizzle with additional olive oil and sprinkle with sesame seeds or additional paprika.
