Hummus Has a Coat Of Many Colors

#hummus #moroccanhummus #veganuary

Hummus has been a favorite dip of mine for many years. Recently I have upped my Hummus game by expanding into other flavors and mediums. Chocolate Hummus is great for the kids and Vegetable Hummus is a delectable way to sneak those veggies in. Carrot and Sweet Potato Hummus is a nice change too.

My go-to stand by Hummus is my Moroccan Hummus. Not exactly sure why I called it Moroccan back in the day, but it stuck over the years. The main difference is there is no tahini in it and it has cumin and cayenne pepper in it. I have been also substituting white miso or coconut aminos for olive oil in hopes of lowering the fat without missing the flavor.


Watch me make Hummus on tv for Fox21 Online news.

Hummus is one of the more popular Middle Eastern dips. Served with fresh vegetables, hummus makes for a great snack or appetizer. I use it as a sandwich filling for lunch or put it at the base of a salad. This picture below is of a salad I had at the famous Harrod's Tea Room in London a while back. It was a great idea to layer it on the bottom of the plate and build the dish on top.




Moroccan Hummus

Ingredients

1 (16-ounce) can of chickpeas or garbanzo beans

1/4 cup liquid from a can of chickpeas

4 tablespoons lemon juice (depending on taste)

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon cumin

1 pinch cayenne pepper to taste

1/2 bunch fresh parsley chopped

1 pound carrots sticks, broccoli, and cauliflower

Instructions:

Drain chickpeas and set aside liquid from the can. Combine remaining ingredients in a blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in a serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil to the well. Garnish with parsley. Serve immediately with fresh vegetables, or cover and refrigerate.


Storing: Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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