Once while I was waiting in line at the grocery store, a lady behind me commented on the hummus I had in my basket. She said it was her favorite type of hummus but warned me about its addictive properties (and about how she regularly downed an entire package in one sitting) and asked if I’d tried it before. I had, and I mentioned that I like to eat it with vegetables, especially carrot sticks, rather than chips or crackers. Her response? “Naawwwwww…you can’t do that! You’re doing it wrong!” Haha wellll, to each his or her own, but I will warn you that you may not want to eat this whole batch in one go – it’s got some kick!
Besides using it as a dip for veggies, one of my favorite ways to eat hummus is to use it as a spread in sandwiches – some crusty, hearty bread, a generous layer of hummus, some thinly-sliced cucumbers, and a piece or two of turkey lunchmeat…yum! What’s your favorite way to eat hummus?
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 tablespoon lemon juice
- 6 tablespoons tahini sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1-2 chipotle chiles in adobo, coarsely chopped (1 for a milder hummus, 2 for spicier)
- 6 ounces roasted red peppers, drained and patted dry
- In a food processor, pulse the garbanzo beans, salt, and cumin until the mixture resembles a grainy paste. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add lemon juice and pulse until combined, about 15-20 seconds.
- Add tahini sauce, olive oil, and garlic, and process until fully incorporated.
- Add chipotle(s) and roasted red peppers, and process until smooth.
- Makes about 1 1/2 cups.
- For best results, refrigerate 3-4 hours before serving.