Chickpeas

Hummus Recipe Redo

Published On 24 January, 2013 | Food for thought, Vegan

That whole hummus obsession of mine has returned and although it’s been a number of months since I last wrote about my love of chickpeas, I’m not sharing a new recipe with you today, rather, I am updating an old one.  You see, I was asked by fellow Kosher Connections blogger, Jamie Geller to take photos of one her recipes, Hearty “Meat” Hummus.  This dish made it to our dinner menu, and while I prepping the dish, I took new photos for my original hummus recipe, posted in May of last year.

Hummus ingredientsI don’t strictly measure my spices when making hummus and in my mind, there is a wonderful flavor and aroma that comes from the cumin. Occasionally I’ll add zaatar into the mix too.

Roasted Garlic and chickpeas for hummus

Roasted garlic elevates hummus from delicious to divine, in fact, I’ll often throw a few bulbs of garlic into the oven when I am cooking and work them into the dishes I am making. If you are roasting garlic for your hummus, consider roasting red peppers and blending them in when you put the ingredients into the food processor.

 

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Lemon is a key ingredient too, and if you want to make the most of that citrus flavor, grate some lemon zest into the chick peas before you pulse them.

Hummus and chickpeas in food processor

Unless you are making a raw sprouted hummus, you can keep hummus in the fridge for a week, or freeze it (I find my raw sprouted hummus is only good for the first two or three days and it does not freeze well at all). 

It was a real pleasure photographing the dish for Joy of Kosher and my older post.  Be sure to check out both the hearty “meat” hummus and my hummus recipe, along with some of these other chickpea dishes:

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