Get your Hummus on in Brownwood !

Going garbanzo
Take hummus from ho-hum to hooray with Southwestern, Asian or traditional recipes
By Ken Hoyt
THE (PORTLAND) OREGONIAN
Tuesday, October 17, 2006

Hummus is a Middle Eastern workhorse that goes with just about everything. With its smooth texture and tangy flavor, it's perfect for perking up sandwiches, vegetable trays and almost anything hot off the grill.

Traditionally, hummus is a purée of garbanzo beans, tahini (sesame seed paste), lemon juice, garlic and a little water and oil. It's a simple combination that packs a lot of flavor.

But the best part about hummus is that it's so easy to make, you can whip up a batch any time the mood strikes and customize it any way you like. It will taste fresher and cost a whole lot less than what you can buy at the store. Homemade classic hummus will set you back about $2 for 2 1/2 cups (20 ounces) of dip. Compare that to about $3 for an 8-ounce tub from the grocery store. It's even cheaper if you buy dried garbanzo beans and cook them yourself.

A food processor makes quick work of the dip. Just throw the ingredients in and blend. If you like it a little tangier, add more lemon juice. A little spicier? Add Tabasco. For a creamier purée, blend it longer or thin it out with a bit more water or oil. If you like it a bit chunkier, don't blend it as long or add some diced roasted vegetables such as eggplant or red bell peppers.

You also can play around with changing the flavor profile. Add depth with roasted garlic or mix in some olive tapenade. And because tahini is like a nut butter — it even comes in a jar and is often next to the peanut butter at the supermarket — you can substitute peanut butter or cashew butter for the tahini and completely change the personality of the dip. That simple switch, plus a few other complementary ingredients, can turn the Middle Eastern staple into a dip with Southwestern, Asian and even Indian flair.

And you can feel good about indulging in this delicious spread because it's low in fat and calories, and has fiber and protein to boot. One ounce of creamy hummus has 79 calories, 5 grams fat, 2 grams fiber and 2 grams protein.

Not a lot of dips can make such a claim. After all, many popular dips — such as ranch, French onion and dill — are essentially flavored sour cream and mayonnaise. That means they're high in fat and calories but not much else.


Classic Hummus

2 cups cooked or canned garbanzo beans (from 2 15 1/2-oz. cans, drained; freeze leftover beans)

3-4 cloves garlic, minced

1/4 cup fresh lemon juice

1/4 cup water

1/4 cup tahini (sesame seed paste)

1/2 tsp. ground cumin

1/2 tsp. smoked paprika (pimenton de la Vera; see note)

Pinch cayenne pepper

1/4 cup olive oil

Salt to taste

Place the garbanzo beans, garlic, lemon juice and water in the bowl of a food processor. Pulse a few times. Then scrape down the sides of the bowl and continue processing until puréed (about one minute). If very thick, you may add a tablespoon or so of water to thin.

Add the tahini, cumin, paprika and cayenne, and pulse until well-combined. With the processor running, add the vegetable oil in a slow, steady stream. Season with salt to taste. Makes 2 1/2 cups.

Adding the oil at the end creates an emulsion, making this hummus lighter and smoother than usual. For a classic presentation, spread a layer of hummus on a plate. Make concentric circles in the dip with a clean finger or the back of a spoon, then drizzle with good-quality olive oil. Sprinkle with minced parsley and serve with fresh lemon wedges.

Note: Smoked paprika, also called Spanish pimenton de la Vera, can be found at specialty markets as well as online.



Lavosh is an Armenian flatbread that you can buy soft or crisp. It's worth it to buy the soft lavosh and bake it yourself into delicious, crispy crackers. It will taste much better, and you can create any number of shapes to suit your theme or occasion.

Toasted Lavosh Crackers

6 sheets of soft lavosh (or substitute 12 large flour tortillas; see note)

Olive oil

Coarse salt

Preheat oven to 350 degrees. Brush each sheet of lavosh with olive oil, and sprinkle with salt. Cut into desired shapes, and arrange in a single layer on a cookie sheet. If you have a convection oven, you can bake two or more pans at a time. Otherwise bake one sheet at a time. Bake for 8 to 10 minutes or until golden brown. Cool on wire racks. Makes 24 servings.

Note: Soft lavosh is available in the international sections of markets and online. Do not substitute the crisp variety.


When it's time to serve this hummus, think of the Southwest. Pair it with slices of jicama, cherry tomatoes and tortilla chips to create a colorful and delicious appetizer plate.

Chipotle Hummus

3 to 4 cloves garlic

2 cups cooked or canned garbanzo beans (from 2 15 1/2-oz. cans, drained; freeze leftover beans)

1/4 cup apple cider vinegar

1/4 cup water

1/4 cup smooth peanut butter

1 minced chipotle chile plus 1 Tbsp. sauce (from a can of chipotle chiles in adobo sauce)

1/2 tsp. smoked paprika (pimenton de la Vera) or chipotle chile powder

1/4 cup vegetable oil

1/2 cup chopped roasted red peppers

Salt to taste

With the food processor running, drop the cloves of garlic through the feed tube, and process until finely minced. Add the garbanzo beans, vinegar and water, and pulse a few times. Scrape down the sides of the bowl, and continue processing until puréed (about 1 minute). If very thick, add a tablespoon or so of water to thin. Add peanut butter, chipotle chile, adobo sauce and smoked paprika, and pulse until well-combined. With the machine running, add the oil in a slow, steady stream. Stir in the roasted red peppers, and season to taste with salt. Makes 2 1/2 cups.


Golden raisins add a sweet note to this spicy spread. Curry powder ranges from mild to hot.

Curry Hummus

2 cups cooked or canned garbanzo beans (from 2 15 1/2-ounce can, drained; freeze leftover beans)

3 to 4 cloves garlic, minced

1/4 cup fresh lemon juice

1/4 cup water

1/4 cup cashew butter

2 Tbsp. hot curry powder

1/4 cup vegetable oil

1/2 cup golden raisins, coarsely chopped

Salt to taste

Place the garbanzo beans, garlic, lemon juice and water in the bowl of a food processor. Pulse a few times, then scrape down the sides of the bowl and continue processing until puréed (about 1 minute). If very thick, add another tablespoon or so of water to thin.

Add the cashew butter and curry powder, and pulse until well-combined. With the machine running, add the oil in a slow, steady stream. Fold in the golden raisins and season with salt to taste. Makes 2 1/2 cups.


This hummus has a pan-Asian flavor and beautiful color. Serve it with rice crackers and barely blanched snow peas for a sophisticated cocktail party treat.

Peanut and Cilantro Hummus

2 cups cooked or canned garbanzo beans (from 2 15 1/2-oz. cans, drained; freeze leftover beans)

3 to 4 cloves garlic, minced

1/4 cup rice vinegar

1/4 cup water

1/4 cup peanut butter

1/2 cup gently packed fresh cilantro leaves, chopped

1 tsp. chili oil

2 Tbsp. soy sauce

Pinch cayenne pepper

1/4 cup dark sesame oil

Salt to taste

Place the garbanzo beans, garlic, rice vinegar and water in the bowl of a food processor. Pulse a few times, then scrape down the sides of the bowl and continue processing until puréed (about 1 minute). If very thick, add another tablespoon or so of water to thin. Add the peanut butter, cilantro, chili oil, soy sauce and cayenne, then pulse until well-combined. With the machine running, add the sesame oil in a slow, steady stream. Season with salt to taste. Makes 2 1/2 cups.

source: http://www.austin360.com/food_drink/content/food_drink/dining_at_home/stories/2006/10/18hummus.html