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Hummus Variations

Any new riffs on traditional hummus out there? I love red lentil, but need to expand my hummus horizions.

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  1. Chipotle is my fave, but there's a local brand that does masala hummus with something sweet in there too that's quite addictive.

    1. Edamame hummus is my current favorite.

      14 Replies
      1. re: HillJ

        What do you put in it?

        I've been wanting to make this for a while but find so many variations. Frankly I can't imagine what it tastes like so I'm not sure which one to go with.

        1. re: nothingswrong

          All I do is substitute edamame for the equal amount of prepared chickpeas and follow the same basic recipe. I whirl the entire ingredient list in a food processor to get the dip super smooth. And, I make sure every skin is off the edamame (just like I do with chickpeas) so there's no gritty taste.

          The only variation I've tried was adding cilantro and I didn't care for the combination.

          1. re: HillJ

            Okay that's helpful. I have one recipe calling for lemon juice and cilantro. Another with sundried tomatoes. Another with a bunch of cheese in it.

            I actually don't care for tahini, which is why I asked. Maybe I will try it sans tahini but otherwise the same as regular hummus. Thanks.

            1. re: nothingswrong

              Cheese???
              Then its not hummus at all even a little bit.....!
              For an edamame hummus i found using about 3/4 edamame and 1/4 white beans gets a smoother texture than only edamame. Do you like sesame oil? A drizzle of that instead of tahini is a good swap, but use much much less sesame oil than tahini from any recipe.

              1. re: Ttrockwood

                I know the cheese is weird, hence my trepidation.

                There are so many dips called "hummus" these days that I don't think they have anything to do with actual hummus.

                I'm of Greek and Middle Eastern decent, so was raised eating loads of hummus of various preparations. My favorite hummus (and what I always want it to taste like) is garlicky, as was served to us by my mother and the Greek restaurants we frequented.

                We had a severe sesame allergy in the household so we didn't ever use tahini. From the time I was really young, I never ate sesame flavored anything, and when I finally had a sesame bun as a teen, I hated the flavor.

                I will eat things with sesame oil in them, but not if it's a predominant flavor. Frankly, I can't stand it. When I make hummus at home, I simply omit the sesame component altogether. When I cook Asian, I drastically reduce the sesame oil called for.

              2. re: nothingswrong

                I've never heard of cheese in any form of hummus. Tahini doesn't bother me but I've had plenty of hummus that didn't include it.

                1. re: HillJ

                  maybe the cheese was on top? feta? that might be ok..

                  1. re: helmut fig newton

                    No, it called for like 1 1/2 cups of shredded provolone/mozz to be stirred in. The rest of the recipe actually looked delicious (I think just edamame, garlic, lemon, salt, etc.). But when I saw how much cheese it called for I was put off.

                    1. re: helmut fig newton

                      Feta cubes on traditional hummus I've seen. Just a few cubes on top for decoration though not folded in.

                      what nothingisw is describing doesn't sound appetizing (to me).

                  2. re: nothingswrong

                    sometimes, if i'm out of tahini, i use peanut butter instead, works ok

                  3. re: HillJ

                    sounds good! going to try this today.

                2. re: HillJ

                  Late to this thread, but want to put in a word for the Edamame Hummus in Edward Lee's "Smoke & Pickles." It does have tahini in it, so might not be the best choice for the OP. But it's a great recipe. I've made it probably half a dozen times since the book was first published about 6 months ago.

                  http://hub.aa.com/en/cl/recipe-edward...

                  1. re: JoanN

                    Next time I have a bag of edamame I'm going to try this one out. Thanks, JoanN.

                3. Black eyed pea hummus with roasted onion & garlic, lemon juice, cumin, olive oil, salt & pepper; jalapeno pepper, optional.

                  Butter beans, tandoori style - tandoori seasoning, crushed mustard seed, cumin, roasted mirepoix, coconut milk, salt & pepper..this is so good!

                  4 Replies
                  1. re: Cherylptw

                    these sound great! Do you do measurements?

                    1. re: helmut fig newton

                      It really depends on the quantity I'm making. If I'm using four cups black eyed peas, I'll roast 1/2 onion and two cloves smashed garlic with a drizzle of olive oil. Roast it in a 375F. degree oven for 20 minutes or so until caramelized (remove garlic before it burns). Add onion, garlic & any residual oil from roasting to a food processor; puree until smooth. Spoon in the black eye peas, teaspoon of cumin and salt or to taste, 1/4 teaspoon pepper and jalapeno pepper and a squeeze of lemon juice. Puree until smooth. Spoon into a dish, add a drizzle of olive oil and some minced jalapenos, optional.

                      For the butter beans, again, depends on the quantity. Use butterbeans, not green lima beans. First I roast the mirepoix: one each carrot, peeled & chunked, 1/2 large or one small onion, quartered, one stalk celery. Add to a large piece of foil wrap with a drizzle of olive oil. Fold it over and put in a dish then into a 425F degree oven for 15 minutes. Remove from oven and put in two cloves smashed garlic. Return vegetables to oven for another 10 minutes.

                      Add veggies to food processor; puree until smooth, adding any oil left in vegetable packet. Remove half the puree to a covered container and reserve for a later date. To the puree in the processor add 3-4 cups butterbeans, 1/4 cup coconut milk, 1/2 teaspoon each ground cumin and crushed mustard seed, one teaspoon tandoori seasoning blend, salt & pepper to taste.

                      Puree everything until smooth. Press puree through strainer for a smooth texture. Drizzle with a little extra olive oil. This is good garnished with lightly toasted coconut.

                      Adjust the seasonings on both recipes to your taste. The leftover roasted mirepoix is good added to soups, to the cooking liquid for rice, polenta, for sauces and gravies. I keep it in the fridge regularly.

                        1. re: helmut fig newton

                          You're more than welcome....I forgot to say that you may have to add a bit more oil to the processor when pureeing just to agitate the machine...

                  2. Have had good responses to my black bean dip (I just can't call it hummus but that's just wordage) Black beans, salsa, garlic, s/p, lime juice, cayanne or chipotle to taste. Blend, and dip.

                    Also a great topping for quesadillas, bumping up nutrition yet toddler thinks she's getting a "TREAT" (her words, not mine), or spread on the inside of a tortilla before adding the fajita or taco fixings.

                    1. I make my own tahini from sesame seeds and olive oil when I make hummus. Since my wife is not crazy about the stuff, I have some form of chiles (hot peppers) as an ingredient. Often that is in the form of a puree made from the Indian ghost pepper (bhut jolokia).

                      2 Replies
                      1. re: ChiliDude

                        Hummus loves really hot peppers! My wife doesn't though, so if i add the good stuff she tells me I've ruined it.

                        1. re: ChiliDude

                          ChiliDude, I made Ghost Pepper Hummus last night!
                          in the food processor:
                          1 rehydrated (from dried) Scorpion Ghost Pepper
                          3 cans Chickpeas
                          5 Tablespoons Tahini
                          3 tablespoons Olive Oil
                          3 or 4 Tablespoons lemon Juice
                          salt and pepper
                          add enough water to get the right thickness

                          I would not say this is extremely hot. maybe hot to very hot.
                          The fat in the tahini and olive oil conceal/balance the flavor/heat quite a lot.

                           
                        2. Fava bean hummus, soy bean hummus.

                          1. There seem to be a million different ways to flavor hummus- i love the ones with chopped kalamata olives or olive tapenade swirled in.
                            This lentil dip is super flavorful:
                            http://melomeals.blogspot.com/2011/02...

                              1. re: fldhkybnva

                                Interesting! Do you create those two or are they available in stores? If you create them, what form of chipotle do use? I have dried choptle chiles in the house rather than them in adobo sauce. I rehydrate them and puree the soft pods reserving the liquid in case it is needed.

                                1. re: ChiliDude

                                  I initially bought both - Cava Mezze spicy hummus made with Harissa and Trader Joe's Chipotle hummus but now I make them.

                                  I cheat and use store bought Harissa paste - Cava makes a great red pepper and tomato blend. I then mix it in to taste often with some smoked paprika. The chipotle hummus I will add in powdered form if I've already made plain hummus but for dedicated chipotle hummus I had chipotles in adobo. I imagine the dried chipotles would work just as well as the powdered version is really tasty too.

                                  My favorite way to use both is with Merguez lamb sausage but also terrific alone.

                                  1. re: fldhkybnva

                                    I have some Shiloh harissa that was clearanced out at my local megamart. This might play very well with my faux Christmas but not Christmas in January Northern African menu family gathering.

                              2. Besides hummus with tahini, which is the typical hummus we see in the US, there are some traditional Middle Eastern variations on hummus which are lesser known to us here but very delicious: hummus garnished with pine nuts tempered in oil (you pour both the oil and the nuts on top of the hummus), hummus with a lot of fresh flat leaf parsley in it, hummus with pan fried chopped (not ground) beef or lamb on it, or hummus topped with a cooked ground meat-pine nut and warming spice mixture (a tiny amount each of nutmeg, mace, cinnamon, allspice, ginger, garlic, and chopped onions seasoning the meat), and lastly hummus that is just boiled chickpeas, garlic, and lemon juice, and salt very roughly mashed with a fork while still warm, and which remains slightly liquidy, and is drizzled with olive oil. All delicious classic varieties of hummus in the Middle East.

                                Hummus seems to have taken on the meaning of a puree of any legumes for us here in the US. It literally means "chickpea" in Arabic, so technically black bean, fava, soy bean, etc., mash or puree is not truly hummus without the chickpeas in it. But I keep seeing it used that way in US English. Kind of interesting how stuff evolves that way. I'm not a language or food purist, but just pointing that out.

                                17 Replies
                                1. re: luckyfatima

                                  Valid point. I took my cue from the commercial brands using the hummus term on every legume spread they make. The edamame hummus I bought at WF's states 'edamame hummus' right on the package. The popularity of traditional hummus created a spin off market. Given your point what would you call the non chickpea varieties? Could be fun!

                                  1. re: HillJ

                                    I think TJ's version is named "edamamemus" .....

                                    1. re: Ttrockwood

                                      Leave it to TJ's! I know I've bought edamame hummus there and it looks like I didn't notice the name on the pkg. Fun!

                                      1. re: HillJ

                                        And here I was going to suggest "dip."

                                        1. re: luckyfatima

                                          ROFL...not artisan enough for the modern food shopper, lulckyf! We must do better :)

                                              1. re: nothingswrong

                                                hah! I think 'dip' has a bad wrap for itself. Makes me think of relatives around the holidays eating ruffles scooped in onion flavored sour cream!

                                                1. re: helmut fig newton

                                                  We have Ruffles and Lipton onion soup mix/sour cream at EVERY family get together. Always have.

                                                  That, and guacamole with tortilla chips (my mother makes the best best best guac people have ever tasted).

                                                  I usually go in for at least a few Ruffles with "dip." I generally dislike oniony things, but I have a soft spot for that garbage.

                                                  1. re: nothingswrong

                                                    Oh I know that stuff is addictive. My healthy meter gets turned off and I start deep dippin'!

                                                    1. re: helmut fig newton

                                                      Now I have to stop at the store on my way home....

                                                      ;->

                                    2. re: luckyfatima

                                      Tonight I made the spiced ground meat and hummus for dinner with a side salad.
                                      Used my Grandmother's recipe baharat spice mix in the meat. The meat is cooked with a lot of finely diced onions which is cooked until the meat is fine, dry and the onions have virtually disappeared. Very much like the filling of a fried kibbeh

                                      The two flavors of the spiced meat and hummus go so well together

                                      1. re: scubadoo97

                                        If your grandmother's baharat is the same recipe you shared a while back, it's one of my favorites for hummus bil lahm. It's actually one of my favorites in general.

                                        1. re: scubadoo97

                                          scubadoo97 -could you point me to that recipe? i want to try. thanks!

                                          1. re: helmut fig newton

                                            2 parts allspice
                                            1 part black pepper
                                            1 " ground clove
                                            1 " ground nutmeg
                                            1 " paprika
                                            1 " ground ginger
                                            1 " ground cinnamon
                                            1 " Accent (optional)

                                            JungMann listed this one as well
                                            2 parts allspice
                                            1 part black pepper
                                            1 " ground clove
                                            1 " ground nutmeg
                                            1 " paprika
                                            1 " ground ginger
                                            1 " ground cinnamon
                                            1 " ground coriander

                                      2. I usually mix in some pine nuts, sometimes garlic and olive oil, sometimes i leave some chickpeas whole. I've even done spinach,red peppers, green peppers, chopped grape tomatoes - i try and have a good time with it -

                                          1. re: valerie

                                            thats alot of carrots in that recipe! Carrommus

                                          2. I'm scooping globs of olive hummus onto veggies as a snack.....
                                            I blitzed my chickpeas with good olive oil and my dozen or so leftover assorted olives from the olive bar, added a small garlic clove and some lemon juice. The briney flavor of the olives is great

                                            1 Reply
                                            1. re: Ttrockwood

                                              That sounds delicious.

                                              Although I might just eliminate the chickpeas and eat olive tapenade with pita chips...

                                            2. Didn't think I would like this but I had ginger & wasabi hummus. I really enjoyed it!

                                              1 Reply
                                              1. re: pumpkinspice

                                                I would eat that with smoked fish and crackers!

                                              2. I think theres enough ideas here to put together a Hummus chart!

                                                1. Just picked up a tub of the pre-made chipotle hummus mention in this thread.
                                                  My SO picked up the package and did the shoulder-shrug-thing at me and I said "hey, why not?".
                                                  Will most likely try this dip with tortilla chips, soft pita bread, and various veggies...

                                                  1. There is a stand at my local farmer's market that sells various flavors of hummus along with the more traditional Mediterranean fare (baba ganoush, tabbouli, etc). There is always a seasonal one and I've had their butternut squash one and also their cranberry one. Both are delicious but it may not appeal to others.

                                                    1. Pumpkin hummus - I think it's outstanding. The typical hummus seasonings, esp. cumin, go so well with pumpkin or squashes. I serve it with grilled garlic naan and green & red bell pepper slices.

                                                      My sister who can't eat legumes took the rest home.

                                                      http://find.myrecipes.com/recipes/rec...

                                                      1 Reply
                                                      1. re: WNYamateur

                                                        Baba ganoush would be great for your sister too- i have had several that taste nearly the same as hummus

                                                      2. We love roasted eggplant hummus.

                                                        1. I've tried to organize a bunch of these hummus styles into a graphic matrix!

                                                          http://www.chow.com/food-news/144955/...

                                                          1. one can of TJ's Cuban style black beans in the blender and the most authentic hummus variation becomes a reality

                                                             
                                                            1 Reply
                                                            1. http://www.chow.com/food-news/144955/...

                                                              Adding the CHOW article Chris culled from contributions made during this thread.

                                                              2 Replies
                                                              1. re: HillJ

                                                                Thank you HillJ, I wanted to make something useful to organize the ideas from the thread. Any input about how it works or doesn't work would be appreciated.
                                                                Thanks!
                                                                Chris

                                                                1. re: helmut fig newton

                                                                  Chris, it's too bad the comments from this original thread and the comments on the CHOW story can't be grouped. That's why I added the CHOW link here.

                                                                  I thought the color map of the different ways to approach hummus was kinda cool.