Every time I think about posting a recipe for hummus, I stop. It seems like it is one of those things that everyone covers just because it is so darned simple. And the core ingredients of lemon, cumin, garlic, and olive oil – and even the distinctive tahini sesame paste – can be mixed with chickpeas for a traditional hummus or even with vegetables like roasted beets or zucchini to achieve a similar texture and flavor. Well, after making my own hummus again recently, I realized how good it is and how rarely I make it. If I need a reminder, maybe you do as well. Here is a really basic recipe with a couple of variations and suggestions for modifying the recipe to suit your tastes or the way you eat.
Snack Time: Super Simple Hummus Recipe (with or without the chickpeas)
This simple hummus recipe can be made in a matter of minutes using your choice of chickpeas (also called garbanzo beans); roasted beets, sweet potato, or pumpkin; OR even raw zucchini. Ingredients
- 8-10 ounces of soaked/cooked chickpeas (1 15 oz can, drained) OR roasted beets OR raw zucchini
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions Place all ingredients in a blender or food processor. Puree and eat! Store in an airtight container in the fridge for up to a week.
Adjusting Hummus Flavors
Want to add more zip, tang, spice, or exoticness to the mix? Try adding:
- An extra clove of garlic
- 1 to 2 teaspoons of additional lemon juice or lemon peel zest
- 1/2 to 1 teaspoon of chile powder (or smoked paprika for a very different type of heat and flavor)
- 2 Tablespoons tahini to give it a more traditional Middle Eastern flare
Hummus Vegetable Flavor Add-ins
If you are using chickpeas as your base, add ¼ cup of vegetables or add-ins like pine nuts and 2 Tablespoons of water to give your hummus a different flare. Here are some suggestions:
- reconstituted sun dried tomatoes (just let them sit in boiling water until they soften, then drain them before adding them to the recipe)
- fresh or drained, marinated artichoke hearts
- roasted red peppers (see how to roast peppers here)
- fresh spinach
- cooked sweet potatoes or pumpkin
- pine nuts
- roasted beets (see how to roast beets here)
- raw zucchini
- Update:roasted garlic (can’t believe I forgot this the first time)
Paleo-inspired legume-free hummus?
Hummus does not need to be made with chickpeas. In fact, it can be made with all types of vegetables from roasted beets or sweet potato to raw zucchini or pumpkin. Right now, I am in love with beet hummus using a touch of tahini and paprika. I tried this recently using a recipe similar to my own from my friend Sue Ann over at Conscious Bites Nutrition, and it was amazing! And the color? Well, let’s just say that fuchsia is a favorite of mine.
If you prefer a 100% legume-free variety, just replace the garbanzo beans in the recipe above entirely with whatever vegetable you prefer. If you are using starchy vegetables that typically require cooking, just be sure to roast them before adding them to the recipe.
What is your favorite type of hummus?