Wednesday, June 24, 2009


These are my two favorite hummus dips. I especially like them because they are made without Tahini, which do not really care for. Both recipes are quick, easy and crowd pleasing. The red pepper hummus is my go-to when I need a last minute party dish.

Sicilian Chickpea Spread (AKA Red Pepper Hummus)
1/3 cup toasted pine nuts
1 15-oz can of chickpeas, drained
1 jar of roasted red peppers
1 clove of garlic
1/4 cup olive oil
2 Tbsp lemon juice
1/3 cup fresh basil leaves (I substitute 1-2 Tbsp basil paste)
1/4 tsp salt
pinch of black pepper

Place all ingredients in the bowl of a food processor and whirl for 2-3 minutes, until light and creamy.

This dip is great served with crackers, on toast, or tossed with pasta and sauteed veggies.

Recipe courtesy of Moosewood Restaurant Simple Suppers

Edamame Hummus
1 cup frozen edamame, pod removed
Juice of half a lemon
1 garlic clove, chopped
1 Tbsp olive oil
1/4 cup water
Toasted sesame seeds to taste

If using uncooked edamame, place the edamame in a steamer rack over boiling water. Steam edamame for 8-10 minutes. Remove from heat and let cool. If using precooked edamame thaw them before doing the next steps. Combine edamame, lemon juice, garlic, oil and a sprinkle of salt in a blender or food processor and pulse several minutes, scraping down the sides of the bowl with a spatula occasionally. Add the water to help bring it to a smoother consistency as needed — adding more or less. Taste for seasoning.

This is great to serve with wanton wrapper chips (cut wrapers into triangles, spray with cooking spray and bake until crispy), pretzle rods, crackers, etc.

Recipe courtsey of Not Eating Out in NY

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