Thursday, February 21, 2008

There's a Hummus Among Us!

I'll tell you one thing: hummus doesn't survive for very long at our apartment. CH and I are completely and utterly obsessed with it. (We don't even flinch at the nearly 30 minutes it takes drive to our favorite Middle Eastern restaurant just to achieve hummus nirvana!)

And although we often buy big tubs of it from Costco, I also like to make my own whenever the mood strikes. That's why I was so excited to discover all of ED&BV's hummus recipes when I first got my copy several months ago. (FYI: The cookbook's hummus ingredients involve everything from sun-dried tomatoes to roasted red peppers and almonds. Cool.)


Not surprisingly, much like my other favorite foods, I love hummus because it's so darn versatile. The truth is, you can make it with almost any kind of bean (kidney, black, white, etc.). In fact, my favorite kind of hummus (besides the chickpea variety) involves edamame, which is in a category all of its own.

Thus, without further ado, I'd like to share my most beloved hummus recipe with you. It's pictured above - before the olive oil and parsley were stirred in. And although this recipe isn't from ED&BV (I've been making it for quite some time) I hope you like it anyway!

Recipe: Edamame Hummus

1 1/2 c. cooked edamame
1/4 c. tahini
1/4 cup water
1/2 tsp. lemon zest
1 lemon, juiced
1 clove garlic, smashed
3/4 tsp. kosher salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh parsley, chopped

1.) Combine all ingredients in food processor, except for parsley.
2.) Puree until smooth, scraping down sides of bowl as needed.
3.) Stir parsley into hummus & serve.

(Print, Email, or Text this Recipe)

(Yep, this post is a two-for-one!)

Directly above is the start of ED&BV's "Black Bean and Orange Hummus," which I actually didn't like that much. I think it was the combo of black beans, orange juice, and red wine vinegar that struck me as a little odd, but CH did enjoy it. Either way, I'm still game for trying the other hummus recipes in the cookbook. (Let me know if any of you have an ED&BV favorite...)

In this picture, the ingredients are sitting in my trusty food processor, waiting to be whipped into a delicious dip. The picture below shows the finished product, along with a few Kashi crackers to keep the hummus company.

Recipe: Black Bean & Orange Hummus
(recipe borrowed from "Eat, Drink, & be Vegan")

2 1/2 c. cooked black beans
1/4 c. freshly squeezed orange juice
2 1/2 Tbsp. almond butter
1 large clove garlic, sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
3/4 tsp. sea salt
1/2 tsp. ground cumin
1 tsp. ground coriander
1/4 c. fresh parsley + 2 Tbsp. for garnish
1 tsp. orange zest, grated
freshly ground black pepper, to taste

1.) Combine all ingredients in food processor, except for parsley garnish.
2.) Puree until smooth, scraping down sides of bowl as needed.
3.) Transfer to a serving bowl & garnish with parsley.

(Print, Email, or Text this Recipe)

black bean hummus

10 comments:

  1. Oh hummus, it's just so versatile and delicious. How can you go wrong? I'm a big fan of making my own, but when I'm in a pinch, I don't mind paying a bit for some of the store stuff, even if it's not as good.

    I usually end up hiding my hummus so my family doesn't eat it all before I can use it!

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  2. Yum! I can't wait to try the black bean hummus. I LOVE hummus, alas chickpeas don't love me, but the black bean one sounds awesome!

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  3. Hummus with edamame?! I never would have thought about that. Yum! Thanks for posting!

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  4. Humma-Humma Hummus! It lasts for about 30 minutes in my house, but I find if I keep it on hand, I eat a lot less junk food late at night because I have hummus to dip fresh veggies into. I have never tried making it with anything other than chickpeas though, hmmmm... might I have a new experiment to try?

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  5. It looks like you did manage to make some delicious dishes under the name of hummus, but it's a bit funny to call them that.

    "Hummus" is both the Arab and Hebrew name for chickpeas. The full name is Hummus Bi-Thina which means "chickpeas with tahini".

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  6. edamame hummus! sounds like perfection! i bet it's really fabulous and rich, and i know i may be up to my ears in soy consumption, but soy is just so yummy. :)

    the black bean/oj hummus sounds a little exotic for me, but who knows? maybe i would love it.

    yay for your hummus post! i find that's it's just one of those foods that i enjoy more and more as i eat more and more.

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  7. Edamame hummus!! Yum. I could eat many bowls full of edamame so I should really try this out.

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  8. Ooh, me too - I was wondering the other day how come my daily hummus sandwich never gets boring. MMM! One of my favourites is from our local supermarket which has chilli in the dip and a red onion/chilli/chickpea saute sprinkled over the top. And we tried it at a Lebanese restaurant in London a couple of weeks ago, where classic hummus was served covered with a generous heap of diced red onion and herbs and chickpeas, all slathered with extra olive oil. OH-KAY! Too much stimulation for a Monday morning! I now have to go out for some. Immediately.

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  9. Oh my. I am just dieing for some good hummus! I bought some from the store and it was watery and gross. No tahini! How obscene!

    You're kilin' me with your pictures

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  10. your black bean hummus is much prettier than when I made it! my blender was iffy, so mine was purple and chunky. Still tasty, though!

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