The first recipe is basic hummus, but I add cilantro and green onion for deeper flavor - you can omit them if you prefer, for a great basic hummus. The variations are endless - try hummus with roasted garlic, or sun-dried tomatoes, or olives - or variations below.
Cilantro Green Onion HummusPalmful cilantro
1 clove garlic
1 green onion
1/8 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp salt
1 can chick peas, drained
Juice of 1 lemon, about 1/4 cup
3 Tbsp tahini
1/2 tsp sesame oil
about 1/4 cup water, as needed
In a small food processor, process the first set of ingredients to mince. Add the second set of ingredients and process until creamy, scraping down the sides as necessary. Add as much of the water as necessary to make it creamy - this will depend on the moisture content of your lemon, tahini and chick peas, and how creamy you like your hummus.
Variation: Sweet Potato Chipotle Hummus
1 medium sweet potatoGrated nutmeg
1/4 tsp powdered chipotle chilies, or to taste
Pierce the potato with the tines of a dork several times. Bake the potato in a microwave for 10-15 minutes, turning at least twice, until very soft. Remove from oven, slice in half and scoop out potato to a bowl. Mash and mix with a generous amount of nutmeg. Salt and pepper to taste. This should give you about a cup of potato.
Process 1/2 cup of the potato with the humus and chipotle in the processor to form a smooth dip. Swirl humus in a serving bowl, forming a well in the center. Spoon remaining potato in the center of the humus.
Variation: Roasted Red Pepper Hummus
Add 1/3 cup roasted red pepperOmit the green onion and parsley or cilantro
Swirl in a serving bowl and drizzle a bit of olive oil over the hummus - always a welcome enrichment!
Hummus makes a great wrap - just add some grated carrot and greens like baby spinach or cilantro.
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