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Hummus--what else besides a dip?

sueatmo Aug 24, 2011 05:41 PM

I make hummus from canned chickpeas, and the normal ingredients, except I use a little chicken broth instead of olive oil. I like it garlicky and thick. A food processor makes it a breeze to make it. But I want to know if others use hummus creatively, as an ingredient in a dish, as a salad dressing, or a filling? I know you can add different ingredients to it, such as roasted red peppers, but I admit I don't. Do you have a killer hummus, or a way to use hummus that isn't typical? Please share.

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  1. monavano RE: sueatmo Aug 24, 2011 05:55 PM

    I add sundried tomatoes and feta. The salad dressing idea sounds great.

    1. c
      CanadaGirl RE: sueatmo Aug 24, 2011 06:13 PM

      I love a sandwich with nice bread, a fairly thick layer of hummus and some crunchy lettuce, cucumbers and shredded carrots. Yum.

      4 Replies
      1. re: CanadaGirl
        Val RE: CanadaGirl Aug 24, 2011 06:34 PM

        Yes, use hummus instead of mayonnaise....have also heard of it in tuna salad instead of mayo, haven't tried it yet though.

        1. re: Val
          rockycat RE: Val Aug 26, 2011 05:10 PM

          I always make tuna salad with hummus rather than mayo, as I can't stand mayo. I can't give you any proportions, but I add hummus to the tuna until it's just a little thicker than I would like, then mix in some fresh lemon juice, maybe a good shot of sriracha, and some chopped scallions. I like using the roasted red pepper hummus, but any kind would work.

          1. re: rockycat
            Val RE: rockycat Aug 26, 2011 05:19 PM

            thanks, rockycat...that sounds very delish!!!!

        2. re: CanadaGirl
          raygunclan RE: CanadaGirl Aug 24, 2011 07:04 PM

          add some sprouts and avocado, a little vinaigrette... i'm thinking i need to make some hummus real soon! :)

        3. m
          mscoffee1 RE: sueatmo Aug 24, 2011 06:23 PM

          Someone posted this on another thread, but I can not remember which or who, but I made it skipping some minor things and I loved it. Pita with hummus, eggplant, egg, cucumber, tomatoes,onions, I added garlic...... I just got some more eggplant.

          1. mamachef RE: sueatmo Aug 24, 2011 06:41 PM

            Egg salad with a good few spoons of hummus in it is delicious; we also love it as a sandwich filling, with shredded cucumber and raita, stuffed into a good crusty roll or a pita.

            1. chefathome RE: sueatmo Aug 24, 2011 06:48 PM

              How about trying it with kebabs in place of raita?

              You can add fresh herbs to it such as basil. As Monavano does I add sundried tomatoes and feta or ricotta or even Balkan yogurt. I always use traditional sumac for a touch of puckery lemon-y flavour.

              You might like this Roasted Carrot Hummus...
              http://foodbloggaprintrecipes.blogspo.... Absolutely delicious, especially with homemade pita crisps.

              1. p
                pamelak52 RE: sueatmo Aug 24, 2011 07:11 PM

                I love the combination of hummus and rice. Sometimes, for an easy weeknight meal, I make rice, hummus and sauteed spicy sausages, onions and peppers with cumin and red chile peppers. Makes for great leftovers too.

                1. a
                  alitria RE: sueatmo Aug 24, 2011 09:23 PM

                  I've tossed it with penne, sundried tomatoes and a little sauteed spinach to make a dairy free pasta sauce that has a creamy sort of taste and feel.

                  1. Klary RE: sueatmo Aug 25, 2011 02:09 AM

                    spread on flatbread, then topped with slivered lamb (grilled) that has been rubbed with allspice, sumac, cumin and chiliflakes.

                    the best hummus I ever made was made with sprouted garbanzo beans (reipce in Anna Thomas' book Love Soup)

                    1. scubadoo97 RE: sueatmo Aug 25, 2011 05:57 AM

                      Besides being great to dip a fried kibbeh into I also use hummus as a side when making a Middle Eastern spiced ground meat dish with onions and pine nuts, that is cooked for a long time on the stove top till the onions just about melt into the meat. A big mound of hummus surrounded by a ring of meat and pita bread. Pretty tasty

                      1. h
                        HillJ RE: sueatmo Aug 25, 2011 06:19 AM

                        Used as a stuffed pepper binder. Mix the rice, meat, veggies and enough of your homemade hummus to create a stuffing and stuff the whole peppers; cook until tender.
                        Smear hummus on rock cornish hens and roast until ready
                        Smear on a head of cauliflower with a good helping of curry powder and bake until tender

                        1. k
                          katecm RE: sueatmo Aug 25, 2011 09:48 AM

                          I love it on a veggie burger with a good squeeze of sriracha and whatever fixins I'm in the mood for.

                          1. p
                            pine time RE: sueatmo Aug 25, 2011 12:50 PM

                            Weird sounding, but I add a healthy scoop to meatloaf...adds more protein and a creaminess that goes well with the meat.

                            1. kasden RE: sueatmo Aug 25, 2011 07:10 PM

                              I like using roasted red pepper or sun-dried tomato hummus on a pizza instead of the regular old tomato sauce. I top it with artichokes, red onion, mushrooms, sun-dried tomatoes, kalamata olives, feta, and a little mozzarella. Sometimes I do a more simple pizza with hummus, tomatoes, red onion and feta.

                              I also make cilantro and jalapeno hummus.

                              1. s
                                sueatmo RE: sueatmo Aug 26, 2011 03:21 PM

                                I'd forgotten about sandwiches. I have in the past made sandwiches with hummus and grilled planks of red and/or green peppers and onions.

                                I would eat anything with feta cheese in it, so maybe I should try a little feta in hummus.

                                Scuba, I'd love your recipe which sounds fabulous. I've got to try it stuffed into a pepper and roasted. And over cauliflower sounds good too. There are plenty of good ideas here. Thanks a bunch.

                                1 Reply
                                1. re: sueatmo
                                  HillJ RE: sueatmo Aug 26, 2011 03:33 PM

                                  sueatmo, my cauliflower suggestion evolved from this recipe mashup: http://columbusfoodadventures.com/200...

                                2. mollyomormon RE: sueatmo Aug 26, 2011 03:35 PM

                                  I've never tried it, but I have to admit that I'm really curious about this dessert hummus:


                                  If anyone actually tries it, please report back!

                                  1 Reply
                                  1. re: mollyomormon
                                    sueatmo RE: mollyomormon Aug 26, 2011 06:21 PM

                                    I think this would be really good in a new and different way. Unfortunately, I will eat hummus but no other carb food with it because I have to watch my carbs. So, no maple syrup or chocolate chips for me, at least paired with legumes. I too would love to hear if someone has made it, and adored/hated it.

                                  2. p
                                    powella RE: sueatmo Aug 26, 2011 04:44 PM

                                    While on one of those extreme detox diets, we came across a great recipe using hummus to coat chicken before baking. This particular recipe recommended coating breasts on both sides with hummus before squeezing some lemon juice on top. Sprinkle with chopped rosemary, place a few lemon slices on each breast, drizzle it all with balsamic and bake. Absolutely delicious.

                                    4 Replies
                                    1. re: powella
                                      Val RE: powella Aug 26, 2011 05:03 PM

                                      wow! VERY different powella...gotta try this soon!

                                      1. re: powella
                                        sueatmo RE: powella Aug 26, 2011 06:22 PM

                                        I like this idea. Very interesting.

                                        1. re: powella
                                          spm RE: powella Sep 2, 2011 09:42 AM

                                          Yum! I'm trying this VERY soon!

                                          1. re: powella
                                            sueatmo RE: powella Sep 2, 2011 10:15 AM

                                            I don't suppose you could give us more complete directions? Thanks for this good idea.

                                          2. g
                                            garlic17 RE: sueatmo Sep 2, 2011 09:47 AM

                                            Lox on a bagel...forget the cream cheese...try hummus and chopped chives...couple of capers.

                                            1. onceadaylily RE: sueatmo Sep 2, 2011 05:30 PM

                                              As a few others have noted, sundried tomatoes are a wonderful addition to hummus (and then I save the oil from the tomatoes to use in pesto, or to dress pasta). The last time I made hummus, I used roasted red pepper, and didn't like it *nearly* as well. I use dried cumin, but like to toast it with a bit of olive oil for a moment before I toss it into the FP. I sometimes roast the garlic when I have the time.

                                              I love breakfast wraps with hummus: hummus, egg, spinach, tomato, and hot sauce rolled up in a flour tortilla. If I have just a heaping spoonful or two left, I add it to pasta sauce, or soup--I added it to a spicy ramen soup last week: I liked it. I also like to spread it on TJ's garlic naan before baking (but I never thought of using it on pizza, and can't wait to try that). If I want to use it in a salad, I just thin it a little with a balsamic vinaigrette . . . but now that I think of it, that is another potential use for the oil from the sundried tomatoes. I make a batch or two a week, and it never goes to waste around here, but I can't wait to try some of these ideas.

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