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.
I am a working woman with a passion for all things food related; I love to grow it, cook it, and most importantly eat it! While I have been known to fix my share of extravagant meals, these days I am budget minded. With a well stocked pantry, a home garden, and some ingenuity scrumptious fare is right around the corner!