I owe y’all SO many posts, but those will come in due time.
Tonight – I need to share a recipe for hummus from my Cooking Matters class. I posted yesterday on twitter that this was the best homemade hummus I’ve ever had and a few people asked me to share.
Now I’m kind of iffy on hummus. I LOVE the concept, and I love hummus when it’s served in most restaurants. But I’m not a big fan on grocery store hummus. I’ve never really found one that I thought compared to restaurant hummus. The one I typically buy is Eat Well Enjoy Life White Bean Hummus – which I like. But most of the chickpea hummus I buy isn’t that good to me.
I’ve tried many a time to make homemade hummus and it’s never really turned out well. So, when we made this hummus in Cooking Matters – I was shocked at how good it was! I was even more surprised that it didn’t have tahini or cumin, which are typically in traditional hummus recipes I’ve tried.
Now, I have to say that this is not my recipe. I typically never share recipes that aren’t mine in full text – I’ll either steer y’all towards the website or the cookbook where I got it. HOWEVER, I’m making an exception here based on this thought process:
Most recipe authors write recipes to either make money or promote their brand. However, the Cooking Matters recipes are designed solely to help people eat healthier and live a better life. Y’all would never be able to find this recipe unless you got involved with Cooking Matters – so I think it’s okay if I share it on my blog, given that thought process.
Here’s the original recipe (my/my classes adjustments are below)
Hummus (From the Cooking Matters cookbook)
Serves 10, 1/4 cup per serving
Prep time: 8 minutes
Nutrition Facts per serving: Calories: 60, Total Fat: 3.5g, Saturated Fat: 0g, Trans Fat: 0g, Sodium: 280 mg, Total Carbohydrate: 7g, Dietary Fiber: 2g, Sugars: 1g, Protein 2g
- 1 clove garlic
- 1 large lemon
- 1 (15 1/2 oz) can garbanzo beans
- 1/2 cup warm water
- 2 Tablespoons low-fat plain yogurt
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 fresh red pepper, or 3 roasted red peppers from a jar
- Pinch ground cumin, ground cayenne pepper or red pepper flakes
1. Peel and chop garlic. If using fresh red pepper, rinse, remove core and seeds, and mince now. Or minced jarred roasted peppers.
2. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
3. In a colander, drain and rinse beans.
4. Add garlic, lemon juice, beans and remaining ingredients to blender. If using optional spices, add now. Blend until creamy and well mixed.
5. If using, top hummus with minced red pepper.
- Serve hummus with sliced whole wheat pita bread. Or, serve as a dip for cut-up fresh vegetables like cucumber, carrots, or broccoli.
- Make a tasty sandwich. Stuff a pita pocket with cut-up fresh veggies and hummus.
- If mixture seems to dry when blending, add more water or lemon juice 1 teaspoon at a time. Blend until smooth and cream.
- For a different flavor, try using tahini or peanut butter instead of yogurt. Tahini is sold in jars and may be found in the ethnic foods section of your store.
- If you do not have a blender, use a potato masher to blend ingredients.
I pretty much followed the same changes we made in class. I made mine in a food processor, so I omitted all the water – and it blended well together. In class, we used an actual blender, so we streamed the water in slowly and only used about half what was indicated.
- I used 4 Tablespoons bottled lemon juice because I didn’t have a fresh lemon
- I omitted all the water for the food processor (see my note above if using a blender)
- I used fat free greek plain yogurt
- I cut the olive oil in half and used only 1 Tablespoon
- I also cut the salt in half and used 1/2 teaspoon of salt
I’m probably never going to buy store bought hummus again now that I have this recipe. It’s fantastic. I hope you try it and let me know what substitutions you use!