Pimp My Hummus: Revolutionize an Old Recipe


Whenever someone mentions hummus, I immediately (don’t laugh) think of Sex and the City Part II, where the majority of the film takes place in Abu Dhabi. Remember that part when Samantha was stuffing her face with hummus every day because she didn’t have her hormone medication? Well… it wasn’t without reason: Hummus, otherwise known as chickpeas, is full of estrogen hormones, oozing with protein, essential vitamins and minerals, and heart-healthy unsaturated fats. It is a staple in Middle Eastern cuisine, eaten in a multitude of ways, the most popular form being the classic appetizer; puréed chickpeas with tahini, lemon, garlic, seasonings, and olive oil.

The three hummus plates in this post all call upon the classic recipe, which happens to be absolutely and astoundingly delicious. The revolutionary part is the addition of roasted vegetables and herbs for an extra kick of flavor, a whole lot more nutrients, and an epic explosion of color – namely beets, carrots, and basil. What’s more is that it is the simplest recipe in the world. Getting it all together takes no time at all, except the roasting of the veggies part. Ready?

Note on roasting your vegetables:

The recipes below call for roasted carrots and beets. Make sure you roast them in advance, as they should be cooled before you incorporate them with the other ingredients. Here’s how to go about it:

  • Carrots: Wash and peel carrots, removing the top end. Wrap tightly in foil.

  • Beets: Wash, and cut off top and bottom, leaving the skin. Wrap tightly in foil.

  • Place foil-wrapped carrots and beets in the oven on high heat for about 1 hour.

  • Remove from the oven and allow to cool before incorporating them into the recipes. For the beets, the skin should peel off easily once they’ve cooled.

Red Beet Hummus:

Ingredients:

  • 1 can chickpeas, rinsed and drained

  • ½ cup tahini paste

  • 2 tablespoons Greek yogurt*

  • Juice of 1 lemon

  • 1 teaspoon minced garlic

  • 3 tablespoons olive oil

  • ½ red chili-pepper, chopped (optional)

  • 2 medium-sized roasted beets, chopped

  • Salt and pepper to taste

Carrot Purée Hummus:

Ingredients:

  • 1 can chickpeas, rinsed and drained

  • ½ cup tahini paste

  • 2 tablespoons Greek yogurt*

  • Juice of 1 lemon

  • 1 teaspoon minced garlic

  • 3 tablespoons olive oil

  • 3 medium-sized roasted carrots, chopped

  • Salt and pepper to taste

Basil & Dill Hummus:

Ingredients:

  • 1 can chickpeas, rinsed and drained

  • ½ cup tahini paste

  • 2 tablespoons Greek yogurt*

  • Juice of 1 lemon

  • 1 teaspoon minced garlic

  • 3 tablespoons olive oil

  • ½ cup washed basil leaves

  • 2 stalks dill, chopped (optional)

  • ½ green chili-pepper, chopped (optional)

  • Salt and pepper to taste

Method:

  • Throw all ingredients into a blender and pulse until puréed

  • Serve with a drizzle of olive oil

  • Store in air-tight containers in the fridge for up to a week.

*Note: If you're looking for something ultimately vegan, just leave out the yogurt.

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