Browsing Tag

hummus

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Curried Sweet Potato Hummus

January 10, 2014

Sweet_Potato_Hummus_3
It seems like we’ve been in a constant state of football watching over the last three weeks. Does anyone else feel that way? Not that I’m complaining considering my love for football rivals that of my former football player husband. With bowl games and playoff games and the like, we’ve been doing a lot of entertaining as well.

When it comes to entertaining for bowl games and playoff games, I like to keep things pretty simple. Last week I made a big pot of my mom’s amazingly easy chili and served it with corn chips and cheddar cheese. It meant I could keep the soup hot in the slow cooker, people could help themselves when they were hungry, and I could focus on watching the game instead of tending to guests. Which perhaps makes me a bad host now that I think about it.

I’m also a huge fan of serving dips like hummus and layered taco dips because they’re equally as easy and a little more substantial. In the name of mixing things up, I decided to add a little creaminess and sweet flavor to my most recent batch of hummus by using cooked sweet potato and a sweet curry our friend brought back for us from the Philippines when he was home for Christmas. The flavors played so nicely together that I had to find a similar type of curry if you’re interested in buying some for your home. Just follow the link below for a similar curry to the one I used!

SweetPotatoHummus_1

Sweet Potato Hummus 
Makes about 2 cups hummus
Ingredients
1 can (15 oz) chickpeas/garbanzo beans
1/4 cup tahini
1/4 cup olive oil
2 cloves garlic, peeled
1 1/2 teaspoons sweet and spicy curry powder (such as this kind)
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (more or less depending on the heat level you like)
1/2 medium sweet potato, peeled, cooked and cut into cubes
2 to 4 tablespoons water
Salty chips (such as pita chips) or veggies for dipping

Directions
In food processor, combine chickpeas, tahini, olive oil, garlic, curry powder, salt, cumin, black pepper and cayenne pepper. Blend or process until well combined and smooth.

Add the sweet potato and process, scraping down the sides of the bowl as necessary, until smooth. Add enough water to reach desired consistency. I used about 2 tablespoons because I like my hummus a bit on the thicker side. Transfer to a storage container and refrigerate.

Happy Cooking!
Madison

*This post contains Amazon Affiliate links. I recommend and stand behind any products with links listed and receive a small amount of compensation if you purchase a product through these links.

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Making Hummus at Home

October 13, 2013

Buffalo_Hummus_1
Being a vegetarian, I consume a lot of hummus. It’s a great source of protein and makes a super healthy dip to enjoy while watching football games on Saturday and Sunday afternoons. It’s no secret that I slather hummus on everything from sandwiches to veggies to pizza.

I’ve known that making hummus at home is easy for a long time, and I’ve even made a couple batches of hummus in the past, but I never got into the habit of regularly making it at home from week to week. Instead, I would shell out a lot of money for hummus at the grocery store. I think what deterred me was the fact that most good hummus recipes called for the inclusion of tahini, or sesame seed paste, in order to get the taste and texture achieved by store brands. And since a jar of tahini can be a little pricier (on par with a nice jar of almond butter) I thought it seemed silly to buy a jar just to use a couple tablespoons in a recipe for hummus. I didn’t really take the time to think about the fact that a single jar of tahini could last me weeks of not months.

For the past couple months, I’ve been making it a weekly routine to whip up a batch of hummus for the week. It’s much less expensive than buying it at the store and the results are delicious. Plus, I love being able to customize the hummus I make and control what ingredients are put into the mix. This recipe has been in heavy rotation at our house, and I think the addition of buffalo wing sauce really punches up the flavor. It’s not so much that you’re overwhelmed with buffalo flavor, just enough to add a little heat. Of course, you could leave out the buffalo sauce and sub a little bit of extra olive oil and water instead.

Buffalo_Hummus_2

Buffalo Hummus
Ingredients
*2 cans (15 oz each) chickpeas (garbanzo beans), rinsed and drained
*1/4 cup buffalo wing sauce
*2 tablespoons olive oil
*2 tablespoons tahini (sesame seed paste)
*1 to 2 tablespoons water to thin, if necessary/desired
*1/2 to 1 tsp. salt (taste at 1/2 teaspoon and add more salt if desired)
*1/2 teaspoon paprika
*1 clove garlic, peeled and chopped

Directions
*Combine all the above ingredients together in a food processor and process 2 to 3 minutes, scraping down the sides of bowl as necessary, until hummus is smooth and well blended. If desired, you can add 1 to 2 tablespoons water to thin the hummus a bit, or omit the water completely for a thicker hummus. Transfer to a plastic storage container to store. Store in refrigerator.

Happy Cooking!
Madison

Pizza Hummus

January 27, 2011

 I would like you to meet someone. Her name is Morgan and she’s pretty much my best friend. (Hi Morgan!) We met for the first time at Joey’s family vacation last summer in Indiana and became the best of buds right away. She’s energetic, adorable, smart and loves salad. Seriously.

This past fall we met up with Morgan and her family in Minnesota to watch Joey’s brother play football. I arrived at the hotel late on Friday night, went swimming with everyone, and completely forgot about how hungry I was until 10 pm, when most of the usual restaurant options were closed. So Joey, Morgan and I headed to the grocery store in search of grub. What we ended up with was a bag of whole wheat pitas and a container of pizza hummus.

And while the pizza hummus didn’t get Joey all that excited, Morgan and I couldn’t get enough. I’m not ashamed to say we finished of the entire container in under ten minutes. But it wasn’t until this week, when I picked up a container of Trader Joe’s Tomato Basil Hummus that I realized I could make something similar at home for a whole lot less.

Pizza Hummus

Ingredients
*1 (8.5-oz.) jar sun dried tomatoes in oil
*1 (15-oz.) can chickpeas, rinsed and drained
*2 Tablespoons marinara sauce
*Olive oil 
*1 tsp. Italian seasoning
*Salt and black pepper
*Additional olive oil (optional)

Instructions
*Place sun dried tomatoes and oil into the bowl of a food processor. Process for 3 to 4 minutes, scraping down the sides of the bowl as necessary. Add in the chickpeas, marinara sauce and a long drizzle of olive oil (about 2 to 3 tablespoons), Italian seasoning and a sprinkle of salt and black pepper.
*Continue to process for another 5 to 6 minutes, until hummus is well blended and smooth, adding additional olive oil as necessary. Transfer to a resealable container and store in the refrigerator until ready to use.

Happy Cooking!

Madison

Favorite Veggie Sandwich with Parsley-Curry Hummus

September 8, 2010

There are few things in life that bring me as much peace and satisfaction as a fully-stocked fridge. Call me weird but the ritual of cleaning out the fridge and filling it with colorful produce, milk, Greek yogurt, and yummy extras is just so settling. Maybe it’s knowing that I won’t starve if all the grocery stores in Des Moines abruptly close. Or maybe it’s because I know that I’ll be able to make sandwiches like this.

Don’t let the fact that it’s healthy to the max scare you away, because it’s also super tasty and complex, thanks to a layer of homemade Parsley-Curry Hummus, Dijon mustard and mashed avocado. Mashed avocado makes everything divine.

While we’re on the topic of sandwich spreads, let’s chat hummus: it’s creamy, adaptable, healthy, expensive to buy and cheap to make at home. The bulk of the cost comes from two cans of garbanzo beans, which cost me $0.79 each, and it stores well in the fridge for weeks. Once you’ve tried this variety, try mixing it up with roasted red peppers, jarred olives, or fresh basil in place of the parsley.

Parsley-Curry Hummus
(Printable Recipe)

Ingredients
*2 (16-oz.) cans garbanzo beans (chick peas), rinsed and drained
*1/2 cup olive oil
*2 Tbsp. milk 
*1/2 cup Italian (flat-leaf) parsley
*1/2 tsp. salt
*1/2 tsp. curry powder
*1/2 tsp. paprika
*1/4 tsp. black pepper

Instructions
*Combine all the ingredients in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
*Refrigerate, covered, until ready to use.

Favorite Veggie Sandwich

*2 slices 100% Whole Wheat Bread
*1 Tbsp. Parsley-Curry Hummus or other hummus spread
*2 tsp. Dijon mustard
*1/2 of a medium avocado, mashed
*1/2 of a small tomato, sliced
*1/4 cup sprouts
*Lettuce leaves
*1/3 to 1/2 cup sliced cucumbers
*1 slice provolone or sharp cheddar cheese (optional)

Instructions
*Spread one slice of bread with the hummus. Spread the other side with the Dijon mustard, followed by the mashed avocado.
*Stack on the veggies and eat.

Happy Cooking!

Madison

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