Friday, February 26, 2010

Rosemary Hummus

New Hummus recipe! Mostly because:

1. I wanted to make something healthy since I've been loading this blog up with things like Ravioli, Cupcakes and Eggrolls. Sorry. My waistline has probably suffered much worse than yours though.

2. Hummus is my favorite snack.

3. Ever since its debut back in October, my Roasted Red Pepper Hummus, has been the most popular recipe on this blog with over 150 visits to that post alone per month. I'm glad y'all loved it so much!

4. It is yummy.


This hummus recipe is more of the classic variety. Also, it's great b/c you can totally make it in under 10 minutes and the only kitchen tool you need is a blender/foodprocessor. I love simplicity.


Toss 3-4 cloves of garlic into a blender.

Hummus without garlic is like a day without sunshine.

And highly offensive to people like me who would put garlic in dessert if we could.


Add 1 can of rinsed and drained chickpeas as well as 2 tbsp. of sesame tahini paste.

Btw, tahini freezes and thaws beautifully so even though it can be kinda pricy, you'll be able to keep it around for a long time and use up every last bit of it.

Oh, I remembered to leave the blender unplugged until I was ready to turn it on. I didn't want a repeat of last time's mess. :)


Now add in the spices, starting with a pinch of kosher salt and 1/4 tsp. black pepper.



1/2 tsp. of dried rosemary and 1/2 tsp. chili powder go in next.



Squeeze in the juice of one lemon.


Add olive oil and water, start with a 1/4 c. of each and then add more bit by bit until you achieve a good consistency.

Cover and blend away!


You'll want it to be nice and smooth, like so. Unless you really like chunky hummus...but I say that I've ever met anyone who likes chunky hummus. Just sayin'.



I decided it still needed a little somethin' something so I added 1/2 tsp. of creole seasoning. Tony Chachere's Creole Seasoning, to be specific.


Add a sprinkling of rosemary on top, cover and refrigerate for an hour before serving. If you try to serve it immediately, it will have a slightly gritty texture but once it hangs out in the fridge and your chickpeas get to know the other ingredients a little better, they all soften up and become friends.



Rosemary Hummus (Printable Recipe)
Yields about 2 cups 

3-4 cloves of fresh garlic
1 can of chickpeas/garbanzo beans, rinsed and drained
2 tbsp. sesami tahini
Pinch or two of kosher salt
1/4 tsp. black pepper
1/2 tsp. rosemary
1/2 tsp. chili powder
1 lemon, juiced
1/2 tsp. creole seasoning
1/4 - 1/3 c. olive oil
1/4 - 1/3 c. water

In a blender or large food processor combine all of the ingredients. Blend until the hummus is creamy. Garnish the top with a pinch of rosemary and refrigerate for 1 hour before serving.

Serve with Spicy Pita Chips.

4 comments:

  1. I can totally vouch for the yumminess that is this recipe! Was I an unsuspecting guinea pig? If so--THANK YOU :)

    P.S. I like the new background. Very modern/natural/sassy-chic!

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  2. I suppose you were...accidentally. I just thought it would be wrong of me to make the hummus and then not bring any to your house. :)

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  3. Hey Sarah, I just wanted to share a tip that we have found because as you know we eat a lot of hummus....Oriental Food Markets or International Markets sell tahini at a much reduced price. For instance, a 2 lb. jar of tahini at the International Market was $7.00 compared to $7.00 for an 8 oz. jar at Wal-Mart. Sometimes we have found it labeled as "Dressing" in the Oriental Market, but as you read the label and the only ingredients are sesame seeds and oil, better known to us as "tahini".

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  4. Thanks for the tip LeGwen! I'll have to look and see if we have an Oriental Market here. :)

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