I’ve been making hummus for a long time and have been adapting the traditional recipe to suit my own taste and my ideas of what is healthy. I am not fond of the taste or texture of tahini so I long ago stopped using it – although to some people it is essential in a hummus. In order to provide that creaminess and hint of sweetness, I substitute lots of well-sauteed onion. For an extra hint of nuttiness, some of the garlic I use is roasted (see my earlier post featuring Black Bean Dip for roasted garlic tips). If I have time, I like to sprout the chick peas for an extra nutritional boost. The latest interpretation of hummus at Loyola House features the brilliant colour, subtle flavour and added health benefits of beets.
Cook gently until the onion starts to brown …
2 c chopped onions in 1/4 c olive oil
Cool and place in the food processor along with …
2 T roasted garlic
1 T fresh garlic
zest and juice of 2 lemons
2 T ground cumin
3 c chick peas (ready to eat)
1 c well cooked beets
salt and hot sauce to taste
Puree until very smooth. You might need to add more extra virgin olive oil. I love lemon, so I often add more.
Enjoy with chips, nachos, veggie sticks or just by the spoonful!
We usually use canned chick peas. If you have the time to soak, sprout and then cook them that would be a big health bonus. I just sprout them in a mason jar with a mesh lid for about 3 days – until the “tail” is as long as the seed is wide. Then they should be boiled or steamed until quite soft. I learned from harsh experience that the texture of the finished hummus is FAR superior if you allow the cooked chick peas to rest in the fridge overnight before pureeing!
Enjoy the spring … this year, we’ve earned it.