I love hummus and I especially love this very simple recipe sent to me by a friend in Toronto many years ago. I also love how versatile hummus is, as well as it being low-fat and very nutritious. I usually use hummus in a variety of tortilla rollups that are mostly vegetarian, and lately I’ve added oven-baked pita bread and flour torilla “chips” to my repertoire, with hummus as a dip. Any other suggestions will be gratefully accepted.
Recipes below the links…
Hummus
- 19 oz/540 ml jar of garbanzo beans, drained & rinsed
- 3 tbsp lemon or lime juice
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp hot red pepper sauce
- 1/2 tsp freshly ground black pepper
- 3 tbsp greek yoghurt
Put all the ingredients except the yoghurt into a blender and blend on low speed until smooth. Stir in yoghurt. Keeps well in refridgerator for up to 5 days. Once you have tried it you can adjust ingredient measurements to taste. I always put in more garlic and hot sauce…
Oven-baked pita/tortilla chips
- 1/2 cup olive oil
- 2-3 cloves of garlic, minced
- dried basil, or any favourite combination of mixed herbs
- 1/2 tsp sea salt
- freshly ground black pepper
Mix all ingredients in a bowl and lightly brush over pita or tortilla triangles. Place on a baking sheet in a hot oven (200ºC) until toasted and crispy. You might want to turn them over part-way through. And be careful because they can go from not-quite-done to burnt-to-a-crisp very quickly.
Tortilla roll-ups
- flour tortillas, lightly toasted on both sides
- hummus
- thinly sliced grilled courgette or aubergine
- roasted red peppers
This is but one of a variety of hummus/tortilla roll-ups. Spread hummus over lightly toasted torilla. On one half add some slices of grilled courgette or aubergine and top with sliced roasted red peppers. Fold over and eat warm … or … roll it up, wrap tightly in plastic wrap and refridgerate overnight. The next day slice the rolls on the diagonal to make delicious and attractive starters or snacks.
azahar's kitchen 
September 22, 2009 at 23:14
Hummus is one of our favorite trail foods. I love to eat it veggie dip–celery, carrots, and cucumbers. My recipe is a bit different I use Tahini, olive instead of sesame oil, and paprika instead of pepper sauce. I have never added yogurt at the end so I will have to try that. I also like to add a variety of different ingredients (pre-blender stage) for different flavors: Roasted Red Bell + cumin seeds, or Lime+Jalapeños+ fresh Coriander, or marinated Artichokes.
I usually cook up a large pot of garbanzos and freeze them so I have them on hand to make Hummus.
September 22, 2009 at 23:31
I love hummus, too! I just found a recipe in a magazine for a warm hummus you make with garbanzo bean flour – I’ll have to try it out one of these days!
October 4, 2009 at 21:49
Az, I had the most amazing rustic hummus in a Greek cafe in Orlando FL (of all places…) They brought all the hummus ingredients to the table in a big wooden mortar, with pestle, and then invited us to crush our own. The mortar was filled with garbanzo beans, lemon juice, capers, bits of red onion and garlic cloves — and the pestle crush made it chunky and thick. I used to make hummus in my food processer; when I got home I bought a bigger mortar and have been crushing the ingredients ever since. I eat it with toasted pappadum or parmesan fricos, scooped up in peppers or spread on big slices of tomatoes. Mmmmm. No real recipe, but it’s loosely 3:1:1:1 (garbanzos:garlic:onions:extra virgin olive oil). Enjoy!
April 1, 2010 at 19:22
[…] hummus (recipe here) […]
August 18, 2013 at 18:09
[…] it looks and that started off as a “fridge buffet” kind of meal. I had some leftover hummus that needed using up and I was also craving some bacon, so I came up with this. It turned out so […]
February 22, 2014 at 22:35
[…] lately and looking for ways to use it whenever I can. Latest idea was to add whacks of it to my regular hummus recipe… and man, is it ever fab. Next up I may start making variations on pesto, using different […]