Hummus

Hummus served with Garlicky Vegetable Salad

This is the third day in a row that the outside temperature has been up near 100F (that’s 37C for those folks outside of the USA). I so wanted to do some experimenting with the new amaranth flour that I ordered from Amazon last week, but Himself (my husband), quite rightly objected to having the oven on. Lunch ended up as jacket potato (cooked in the microwave oven to keep the additional heat down), coleslaw, green salad, pickles, and black olive hummus. I like hummus, but I don’t like the calories associated with the traditional variety, whose consistency is adjusted with olive oil, and my tummy really can’t deal with so much fat. I slacken mine off with water (you can use olive oil, if you need the calories, or want a richer taste).

Himself’s Choice Hummus

Himself isn’t keen on chickpeas or cumin, so I came up with this version of hummus which we all like! However, if you do like chickpeas (which I most certainly do), you can just substitute them for the white kidney beans (Cannellini), and add 1/4 tsp cumin.

1 ~14oz tin white kidney beans, drained
1-2 cloves of garlic
1/2 tsp salt
1 tbsp sesame tahini
1 tbsp lemon juice
dash of paprika / cayenne pepper (optional)
4 tablespoons of water / olive oil

If you have the time, heat the beans in their juices before draining and adding to the blender. Hot beans will produce a smoother result with less liquid.

Place all ingredients in a medium or small food processor or blender, and blend until smooth. The right consistency is thinner than a paste, but not quite pourable. Add more water/oil as necessary.

Variation: Caramelized Onion Hummus Thinly slice 1/2 medium onion, and fry in 1 tsp margarine over a medium heat until softened and starting to brown (~10 minutes). Add another tablespoon of tahini to the hummus. After blending the hummus, add the cooked onion and pulse to combine.

Variation: Black Olive Hummus: After blending the hummus, add 1/2 cup (4 fl oz) of pitted black olives, and very briefly blend again so the olives get chopped, but don’t turn the hummus grey.

Variation: Sun Dried Tomato Hummus
1 tin garbanzo beans, 1 clove garlic, 1/2 tsp salt, 1 tbsp tahini, 2 tbsp sun-dried tomato oil, 1/4 cup (4 tbsp) sun dried tomatoes (preserved in oil with herbs), water to adjust consistency. Blend everything together until smooth.

Variation: Sriracha Hummus Add 2 tsp Sriracha Hot Chili sauce before blending.

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