Hummus 100 Ways
2 cups of chickpeas
2 tbsp tahini or natural peanut butter
2 tbsp olive oil, more for drizzling on top if you prefer
1/4 cup chopped parsley
2 fresh garlic cloves
1/2 lemon juiced
1 tsp salt
1/2 tsp cumin
1/2 cup water, more depending on desired consistency
Add everything except the water to the bowl of a food processor. Pulse until blended and then add water gradually until desired consistency achieved. I like my hummus with lots of texture, but if you like yours silky smooth just add more water 1 tbsp at a time and an extra tbsp of olive oil or tahini.
Okay, I admit it I haven't made this into 100 different variations, but I could and so could you! The hummus in the picture has 1 cup of fresh spinach added to it before processing. Here are a several other ideas to get you on your way to 100; sun-dried tomatoes, dill and horseradish, chipotle peppers in adobo sauce, roasted garlic-lots of it, roasted red peppers, pickled jalapenos and CILANTRO PESTO.
Let us know what combinations you come up with, we always want more reasons to have to make hummus! And what can you use hummus for you may be wondering? You can dip raw veggies, crackers, or tortilla chips. You can make yourself some garlic parsley pita bread like I did! You can use the hummus as a spread for bagels or sandwiches. My son made a turkey sandwich using the hummus, red pepper strips, fresh spinach, and thinly sliced red onion. I like to use hummus as a dairy free filling for quesdillas.
Now on to those dried chickpeas! All you need to do is follow our directions from an earlier post. You can click HERE to get there. You will want to start checking your chickpeas after one hour of simmering. You might want to keep some cooked ones aside to make the tri-bean burrito blend that is on the same post. Chickpeas pair well with black and kidney beans!