Hummus – many ways

What is a great source of fiber and protein, healthy monounsaturated fat, and even folic acid?  Hummus!  It is also a decent source of iron and calcium, and is the perfect dipping “sauce” for toddlers who like to dunk  every bite.  Here are some of my favorite recipes and adaptations.  Most hummus recipes call for tahini, which I found to be rather pricey and I didn’t use it in very many recipes.  I substitute sesame oil, which adds wonderful flavor to stirfries and can also be used as a relieving massage oil on sore feet after a long day of chasing kids.

I buy the bagged garbanzo beans, or chickpeas (same thing), in order to save money.  I soak them overnight, simmer them for a couple hours after breakfast, and then we enjoy hummus by lunchtime. 

STANDARD HUMMUS

2 cups chickpeas

1/4 cup olive oil

2-3 Tbsps water (more water adds a fluffy consistency, especially if you decrease olive oil)

1 tsp diced garlic

2 Tbsps lemon juice

1 tsp sesame oil

Blend well.  Salt to taste.  Add a couple kalamata olives and refrigerate for a couple hours for extra flavor.  Garnish with parsley and serve with pita as an appetizer.

JALEPENO HUMMUS

2 cups chickpeas

1/4 cup canola oil

1-2 pickled jalepenos (depending on how spicy you like it)

2 tbsps lime juice

water and salt to taste

TEX-MEX HUMMUS

2 cups chickpeas

1/4 cup canola oil

2 Tbsps lime juice

1 tsp garlic

1/2 tsp cumin

1 cup fresh spinach

(for some extra heat, add 1/4-1/2 tsp chipotle chili powder)

Salt to taste.  Serve Jalepeno and Tex-Mex hummus with tortilla chips – the green color looks great in a bowl next to a traditional salsa.