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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.