You Do Mess With The Hummus


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Purists may debate about what constitutes hummus – and there is no denying that a classic chickpea-based purée with tahini and garlic is hard to beat – but when you want something that spreads the same but brings in new flavors, these three twists on the traditional are hard to beat. Two even begin from the chickpea, that same food foundation that gives hummus its well-known texture and taste, then add in extras that make each hummus a fresh approach. Curried Cauliflower Hummus brings the flavors of cauliflower, honey, and curry powder to blend perfectly with the more familiar tastes. Top this with sumac, pine nuts, or just a little dash of olive oil. Or, for richness and bold color, the Beet and Goat Cheese Hummus, topped with chopped pistachios, mint, sesame seeds, or oil, shows how you can bring the excitement of the palette to your palate. For a true twist on hummus, make some Pea and Feta Hummus. Few recipes could be simpler than this, which combines thawed frozen peas with herbs, spices, tahini, and lemon juice in a food processor for a quick-fix table treat. The unexpected crunch of pepitas is a delight, and cilantro will add just the right amount of bite. So whether you’d prefer the rich creaminess of a chickpea-based hummus, or the light zing of one made with peas, these three hummus recipes will take you from traditional to tried-and-true. Fizzy-bubbly drinks are optional.

Alison Miksch - Photographer

Alison Miksch – Photographer

Pea and Feta Hummus

Make: about 2 ½ cups

1 (13 oz) bag frozen peas, thawed

¼ teaspoon ground cumin

½ cup cilantro leaves

1 garlic clove, chopped

¼ cup tahini

2 ounces feta, crumbled

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Toppings: Pepitas, cilantro leaves, extra virgin olive oil

Combine peas, cumin, cilantro, garlic, tahini, feta, lemon juice, salt, and pepper in a food processor. Process until smooth. Transfer hummus to a bowl. Top with desired toppings.

Alison Miksch - Photographer

Alison Miksch – Photographer

Beet and Goat Cheese Hummus

Makes about 3 cups

1 (15.5 oz) can chickpeas, rinsed, drained

1/3 cup tahini

¼ cup fresh lemon juice

2 ounces goat cheese

1 garlic clove, chopped

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 cup chopped peeled and cooked beets (1 medium beet, 6 oz)

Toppings: chopped pistachios, mint, sesame seeds, extra virgin olive oil

1. Process chickpeas, tahini, lemon juice, goat cheese, garlic, salt, and pepper in a food processor until smooth. Add beets and process until smooth.

2. Transfer hummus to a bowl. Top with desired toppings.

Alison Miksch - Photographer

Alison Miksch – Photographer

Curried Cauliflower Hummus

Makes about 2 cups

1 ½ cups cauliflower florets

1 ½ tablespoons extra virgin olive oil

½ teaspoon curry powder

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 (15.5 oz) can chickpeas, rinsed and drained

½ cup tahini

1 tablespoon honey

3 tablespoons fresh lemon juice

1 garlic clove, chopped

¼ teaspoon ground turmeric

Toppings: sumac, toasted pine nuts, extra virgin olive oil

  1. Heat oven to 450F. Toss together cauliflower, 1 ½ tablespoons olive oil, curry powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Bake 15 minutes or until tender.
  2. Process chickpeas, tahini, honey, lemon juice, garlic, turmeric, ¾ teaspoon salt, ¼ teaspoon pepper, and ¾ cup cauliflower in a food processor until smooth.
  3. Transfer hummus to a bowl. Top with remaining cauliflower and desired toppings.

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