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The Nosh Pit - Top 10 Fun Twists on Hummus

Take a gander at these adventurous and tasty takes on our favorite chickpea spread

By: Sarah Bauder
Published: August 5th, 2013 in Culture » Food » Recipes
(clockwise) Mango Basil Hummus, Snickerdoodle Hummus, Lemon Ginger Hummus, Lemon Kale Hummus

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Top 10 Fun Twists on Hummus

Hummus is a tasty Middle Eastern dip that has been enjoyed for centuries. In Arabic, the term is a direct translation meaning “chickpeas”, which are a central component to the spread. However, there are a myriad of different options to the standard recipe. Take a gander at these top 10 twists for hummus, and enjoy!


10. Chipotle Hummus from Coconut and Lime

Ingredients:

20 oz canned chickpeas

3 cloves garlic

4-5 chipotle chiles in adobo (with at least 1 teaspoon of a adobo)

juice of 1/2 lemon

3 tablespoons tahini

3 tablespoons olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon garlic powder

salt to taste

Directions:

In a large saucepan, heat the chickpeas (in their liquid) until warm. Drain chickpeas, reserving liquid. Place chickpeas, tahini, chiles, garlic, garlic powder, cumin, olive oil, lemon juice, and salt into a blender or food processor. Blend on high until smooth, adding a few tablespoons of the reserved liquid to achieve a smooth texture. Sample and add more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for best flavor.


9. Parsley Hummus With Whole Wheat Pita Chips from Kalyn’s Kitchen

(Makes about 1 1/2 cups hummus, recipe adapted from Parsley Hummus in The Bon Appetit Cookbook: Fast Easy Fresh.)

Ingredients:

1 can chickpeas (garbanzo beans) drained and rinsed

1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)

1 tsp. minced garlic (about 2-3 garlic cloves)

1/4 cup sour cream (I used low-fat sour cream)

3 T tahini sauce

1 1/2 T lemon juice

2 T sesame oil

2 T olive oil

1 1/2 tsp. cumin

1 1/2 tsp. salt (or less, this seems like a generous amount of salt, so add salt to taste)

1/4 tsp. cayenne pepper or hot sauce

1 T water (more or less, depending on how thick you like it)

3-4 pieces whole wheat pita bread, cut into triangles

olive oil, for spraying pita and baking sheet

Instructions:

Preheat oven to 450 F. Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears and let the water drain off.

Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth. Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is very smooth. Test thickness and add a bit of water if you'd like it to be a little thinner.

Cut whole wheat pita into triangles. Spray baking sheet with olive oil, then arrange pita triangles in a single layer. Spray top of chips with olive oil. Toast chips 4-5 minutes, then turn and toast 1-2 minutes more. (Watch them carefully at the end because they can get too brown rather quickly.)

8. Lemon Ginger Hummus from 28 Cooks

Ingredients:

30 oz chickpeas, drained and rinsed

1 Tbsp tahini

2 T olive oil

2 medium lemons, juiced and zested (or 7 Tbsp lemon juice)

1/2 tsp salt

1" piece of ginger, peeled and minced finely

pepper to taste

Directions:

Blend chickpeas, tahini, olive oil, and lemon juice until well-combined. (I normally just place these ingredients in a flat bowl and use my potato masher on them. Works really well, and still retains a nice texture.) Stir in salt, ginger, and pepper. Chill in the refrigerator for an hour or so for the flavors to make friends. Serve and enjoy!


7. Mexican Inspired Hummus from Green Lemonade

Ingredients

1 15 ounce can garbanzo beans, rinsed and drained

1 tablespoon tahini

Juice of 1 lemon

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon turmeric

dash sea salt and pepper

splash of water

Directions

Combine beans, tahini, lemon juice and seasonings into a food processor and combine until creamy. Add an additional splash of water to reach your desired consistency. Enjoy!

6. Lemon Lovers’ Kale Pesto Hummus from Green Lemonade

Serving Size: Makes 3/4 cup (or 12 tablespoons, 70 calories each)

Ingredients

2 cups curly green kale, stems removed

1/2 cup unroasted cashews*

juice of 1 lemon

1 teaspoon lemon zest

1/4 cup extra virgin olive oil

1 teaspoon honey

1/4 teaspoon sea salt, fresh pepper

*Note: You may substitute the nuts with freshly grated parmesan, if desired

Directions

Combine the ingredients above into a food processor. Pulse until the ingredients are creamy and well combined. Enjoy this kale pesto with toasted brown rice chips, spread on a sandwich, as a vegetable dip or with an organic egg.

Related articles: Nosh Pit, Recipes, Dip, Hummus, Chick Pea, Apple Spide, Spinach, Kale, Lemon, Ginger, Dessert, Snickerdoodle, Whole Wheat Pita
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