Most nights, we prepare a simple supper of “breads and spreads.” I try to keep us well supplied with hummus, and mix things up a bit. Here are some of the more memorable variants so far.
Red Pepper & White Bean Hummus: White beans blended with two heads of garlic, sliced and sautéed, a small red pepper, sliced and sautéed until soft, and a little dried oregano and basil, salt and pepper, cumin and coriander, dash of olive oil, and lemon juice, to taste. So good!
Rosemary & White Bean Hummus: Minced fresh rosemary, 3-4 cloves minced and sautéed garlic, salt, pepper, and lemon juice. Yes!
Tamari Ginger Carrot: Straying pretty far from the original — tamari ginger carrots blended with garbanzos. Admittedly not my favorite, perhaps it would work better with a smaller proportion of carrots?
Curry: Curry powder, cumin, coriander, tahini, salt and pepper. Overdid the salt by mistake, so ended up a bit too reminiscent of ramen seasoning. But turned out to pair perfectly with carrot sticks! I wonder how a curried carrot hummus would be…
Paprika: Classic hummus (garbanzos, tahini, olive oil, cumin, coriander), but with tons of paprika that accidentally leapt in at the end. Pretty tasty mistake, actually.
Parsley & Garlic Lover: Classic garbanzo hummus with a few heaping handfuls of fresh parsley and plenty of sauteed garlic scapes.
Power Greens: Classic hummus with the addition of a fistful of kale or spinach leaves (blanched for a minute and squeezed of excess liquid)
Coriander Caraway: Leftover Tunisian-style garbanzos (coriander, caraway, lemon juice, paprika, garlic) worked pretty well blended into hummus!
Nuts for Nutmeg: Garbanzos with a little lemon juice and olive oil, salt and pepper, and plenty of turmeric, paprika, and nutmeg. Another win!
Chili-Lime Black Bean: Black beans, lime juice, sauteed garlic scapes, chili powder, coriander, salt and pepper. Really good topped with tomato and hot peppers or mint.