Hummus

Roasted Red Pepper

Roasted garlic - the red pepper one is good too.

Hummus is great with so many things - especially baby carrots, cucumber, other veggies. mmmmmm loooooove hummus!

Roasted Garlic for me too.

Oh I love Hummus ... we have a local brand here called Holy Hummus - best ever! Sooo addictive.

I like to use it in wraps, spread thinly, instead of mayo or mustard ... and with some raw veggies and Wasa crackers it makes a great snack!

Okay nscrbug, just put the tub of hummus down on the counter and back away as quickly as you can!! Sounds like we may have caught you in time!! Next thing you know you've got hummus smeared all over your face as you're reaching for the last cracker in the box!!

Time slips by quickly when you're standing at the counter mindlessly spreading hummus on crackers. Next thing you know...time for another tub.

Trust me, once you do the humm, you're pretty much screwed!!

Start with what you have, and when you're ready to really jump in, go for the roasted red pepper!!!!!!

My favorite brand is the kind I make in my food processor. Some chickpeas, garlic, lemon juice, olive oil, maybe cumin seeds that I've toasted and crushed, and whatever other flavorings I feel like adding (like roasted peppers or tomatoes, fresh jalapeno or serrano pepper, fresh herbs, pine nuts, or whatever). I like it way better than what I can buy in the store.

Agreed, its much cheaper and usually tastes better than stuff you by from the store.Lots of garlic and Lots of tahini.

I agree about maknig your own. It's incrediably easy, cheap, and you can control everything that goes into it (some of the pre-mades are really high in fat and/or sodium). Plus, you can experiment with recipes.

Try this hummus salad

1 chopped tomato
several green olives
2 heaping TBSPs roasted red pepper hummus
crumbled feta cheese
2-3 dashes red wine vinegar

Sabra's hummus is the best!!! So smooth and creamy, I just like the classic version, no need to fuss it up.  When I do make my own, I boil the chickpeas for a ridiculously long time and get them nice and mushy so when I process them with all of the other ingredients I get the same super smooth texture.

My favorite thing is to put the hummus on a wrap or tortilla and top it with grilled veggies, makes a perfect lunch!

I recently made it using chana dal instead of chickpeas. It was a little lighter consistency, but it tasted about the same. I like a lot of fresh cilantro, smoked paprika, and toasted cumin seeds.

As for store bought, be sure to read the label. One brand I've found locally has 5 flavors. The roasted garlic flavor is pretty clean, but all of the rest have HFCS and preservatives. Weird.


Edited to add: I used roasted garlic too. I chop the top off of a few bulbs of garlic, pour a cup or so of olive over them in a small Pyrex baking dish, and roast it at 400 degrees until the cloves are soft. I baste it with the oil every ten minutes or so. Separate the garlic from the skins and same it in an glass jar. Reserve the oil too. It keeps well, but I'll toss it after 10 days or so.

Edited by Bill 2009-07-21 4:50 PM