Hummus is a staple in my diet, but the type and quality of hummus is constantly evolving. For Saturday’s girls’ night, we opted for a plain variety and a roasted red pepper rockstar.
Two years ago I posted my early version of hummus, and while the current version isn’t drastically different, it now includes a bit of nutritional yeast and some tahini.
Hummus…enough for friends:
- 2 15 oz cans organic chickpeas (garbonzo beans), drained and rinsed
- Juice of one whole lemon
- 1 tablespoon tahini (used Whole Foods 365)
- 1 tablespoon nutritional yeast
- Freshly ground black pepper (1/2 to 1 tsp)
- Salt to taste (used 1 tsp celtic sea salt)
- 1 tablespoon olive oil
- Water to thin to desired consistency
- Extra olive oil to drizzle on top
Add ingredients to a food processor and turn on for at least a minute. Check the consistency and slowly add water until the hummus is smooth and creamy – or whatever consistency you like. Usually it takes another two to three minutes in the processor. Scoop into a bowl and drizzle with olive oil. Finish with freshly ground pepper.
Roasted red pepper hummus:
- 1 15 oz. can organic chickpeas
- 1/2 whole fire roasted pepper (used Whole Foods brand…sold in a glass jar…enough for 3-4 batches of hummus)
- juice of 1/2 lemon
- 1 tablespoon tahini
- Salt and pepper to taste
The fire roasted pepper adds additional moisture to this version, so wait to add water and/or olive oil until you’ve judged the consistency. As above, finish with an olive oil drizzle and a turn of the pepper grinder. (Note: Sometimes I add cumin powder to this version, but Saturday I kept it in its basic form. Experiment!)
We enjoyed both versions with gluten-free treats…corn chips, rice/flax crackers, pepper strips, and celery. Healthy snacks, treasured friends, conversation long overdue, and a little wine…couldn’t ask for more.
Photo credit: Nicole Erikson. : )