hummus | Bewitching Kitchen

Starting around Halloween, the food blogosphere turns into a pumpkin-fiesta, matching the phenomenon so common in grocery stores too: everything that can be made with a pumpkin flavor will be. Dog food? Yes. Potato chips? Yes, siree. Candles for your bathroom? Of course! Pumpkin Pie Vodka? You bet! It can be a bit much. But, now that the pumpkin fever has subsided a little, I feel it’s safe to come out and play. Let me share with you a pumpkin hummus that we enjoyed recently. I’d love to give credit to the source, but I have no idea where I got it from. I wrote down the ingredients in a piece of paper and ended up modifying it a bit for my own taste. Actually, if you google pumpkin hummus, you’ll find many versions out there, including this one from Sue’s site. She blogged about it just a few days ago, proving that great minds hummus alike.. 😉

PUMPKIN HUMMUS
(a variation from internet sources)

1 can chickpeas, drained and peeled
1/4 cup lemon juice
1/4 cup water
3 Tbsp tahini
1/2 cup canned unsweetened pumpkin puree
1 tsp cumin
1/4 tsp smoked paprika
1/2 tsp salt
1/4 cayenne pepper
drizzle of olive oil

Place chickpeas, lemon juice, water and tahini in food processor. Process until really smooth, let the machine run for a couple of minutes, scrape the sides of the bowl, process again. Add the pumpkin puree’ and seasonings. Process. With the motor running drizzle a little olive oil. Taste and add more lemon juice, cayenne pepper, and salt if needed.

ENJOY!

to print the recipe, click here

Hummus is a mandatory appetizer at our home. It doesn’t matter if we are having a dinner party for a few friends, or a departmental get-together to welcome a guest speaker, we always include this super versatile chickpea dip, either as the traditional type, or some fun variation. Making hummus from scratch is easy, and it adds a nice touch. This is a photo of the appetizer course of our first dinner party post-hellnovation. Everything ready, our friends were about to arrive, and we were in Kitchen Nirvana Land…

Apart from the pumpkin hummus, I made the batch of crackers you can see on the green plate: Cheddar and Fennel Seed Crackers, recipe to be featured soon in the Bewitching Kitchen. Think of a shortbread type concoction with a sharp, salty nature, and a very mild fennel taste.

Back to the hummus. My version has two modifications that deviate from most recipes around. First, it doesn’t take any garlic. Second, the amount of olive oil is minimal. When I savor hummus, I like the taste of chickpeas and tahini to be dominant, and that’s pretty hard to achieve if using raw garlic. So I omitted it. I suppose adding roasted garlic could be a nice alternative. In my handwritten note, I noticed that the original recipe called for 1/3 cup of olive oil. I added just a tablespoon, and still could detect the flavor of the oil, not too overpowering, but definitely present. One third of a cup would have ruined it for us. But, different folks, different strokes, you should modify this version as you see fit. Just don’t skip the pumpkin, ok? 😉

ONE YEAR AGO: Beetroot Sourdough for the Holidays

TWO YEARS AGO: Cod Filet with Mustard Tarragon Crust

THREE YEARS AGO: Soba Noodles: Light and Healthy

FOUR YEARS AGO: Potato-Rosemary Bread

I haven’t yet met a “hummus” I did not like. This one is another example of a tahini-less version, with the garbanzo beans standing up to justify the name. 😉 The recipe is from a wonderful blog I recently stumbled upon: “Garnish with Lemon“. It called for peeling the chickpeas, and after reading a lot about the benefits of this extra-step, I went for it. You’ll need a considerable amount of Zen for the job, but I now believe it is totally worth the trouble. If I am making hummus just for the two of us, I might skip it. But, for special occasions you’ll find me standing by the sink, mindfully peeling pea by pea while wondering about the meaning of life, the origin of the universe, and the mechanism of iron uptake by Escherichia coli.

CILANTRO-JALAPENO HUMMUS
(adapted from Garnish with Lemon)

1 can (15 oz) garbanzo beans, rinsed and peeled

1 cup cilantro

1/2 cup Italian parsley

1 jalapeño, seeded

3/4 tsp salt

Juice of 1+ ½ limes

1/8 cup olive oil

2 Tbs non-fat yogurt (more or less according to consistency)

Place the beans, cilantro, parsley, jalapeño, salt and lime in the bowl of a food processor. Pulse for at least two minutes, until well mixed and smooth, stopping to clean the sides of the bowl halfway through. Slowly add olive oil as the food processor is running.

Stop the processor, add one or two tablespoons of yogurt, depending on how thick or runny your dip seems. Taste and adjust seasoning. Place in a container and refrigerate overnight for best flavor.

ENJOY!

to print the recipe, click here

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Comments: The composite picture above should help me convince the hummus-makers out there that peeling the chickpeas is a good move. See all those peels on the first photo? I had worked maybe half of the can at that point. The peels have a bit of a slimy texture. Getting rid of them can only improve your masterpiece.

This creamy dip is great with pita chips, Ak-mak crackers, carrot sticks, but trust me: it works tremendously well over grilled salmon, and it would certainly be great topping other grilled concoctions like chicken breasts, thick tuna steaks, pork tenderloin. Of course, being a lover of cilantro is mandatory to enjoy this versatile “hummus”.

ONE YEAR AGO: A Moving Odyssey (has it been one year already? 😉