Mediterranean Hummus
My husband Daniel is a hummus fiend. I regularly buy him lots of different flavors, particularly from Trader Joe’s. A lot of times, he’s content to eat pita and hummus as a complete meal. He really can’t seem to get enough of it!
Despite his passion for hummus, I haven’t put forth much effort in the area of making it for him from scratch. But this weekend, I tried my hand again with much success. My personal favorite hummus flavor is roasted red pepper, so I was happy to find this recipe from Cooking Light. I made a few changes to the formula, namely adding tahini and half and half. I learned in my recent Mediterranean cooking class that traditionally hummus has dairy in it, so I decided to add it here.
The recipe was a hit and I’ll definitely be making it again soon!
Mediterranean Hummus
Inspired by a recipe from Cooking Light
Yields 2 cups
1/2 cup chopped bottled roasted red bell peppers
1/4 cup pitted kalamata olives
3 tablespoons fresh lemon juice (or juice from one lemon)
2 teaspoons extravirgin olive oil
2 T tahini
2 T half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
2-3 garlic cloves (4 is too much! Trust me!)
1 can chickpeas (garbanzo beans) — (15-oz) rinsed and drained (or 2 cups cooked if you make them from scratch like I did)
Place all ingredients in a food procesor; process until smooth, scraping sides of processor bowl once. Store in an airtight container in refrigerator.
Sounds fantastic. I’m quite fond of the Meza brand hummus, which I get at Costco, but I’d like to try making my own. Thanks for the recipe.
Comment by Kalyn — March 20, 2006 @ 5:54 am
loving this recipe….too bad i don’t have a food processor in HK. who knew america’s next top mess has sister that can cook.
Comment by David — March 20, 2006 @ 7:23 pm
Hi Beth, I’ve never made a hummus with dairy in it myself, but yeah, why not?
My favorite hummus is one with kalamata olives, too, but again, I have never tried one with olives processed into the whole thing rather than leaving them in chunks. Yours sounds good, too!
Comment by chika — March 20, 2006 @ 11:28 pm
Yum - I love roasted red pepepr hummus!
Comment by Rorie — March 21, 2006 @ 1:30 pm
Looks great!
Comment by Kady — March 21, 2006 @ 5:26 pm
i’m not a fan of purchased hummous (maybe i’ve only had bad luck), so i always make it myself. i can certainly understand your husband’s urge to make a meal out of it, as i’ve done so on numerous occasion! your recipe looks different than mine, so i’ll definitely try it out!
Comment by jeannette — March 21, 2006 @ 9:45 pm
Oh Beth, this sounds wonderful, as do those quesadillas from Mar 14! I’ve honestly never made hummus, but I really would like to soon. Thanks for the recipe! And thank you for your nice comment on my site and for your support recently.
Comment by Michelle — March 22, 2006 @ 1:55 pm
Yum, I love hommus too & didnt realise there were so many variations in flavour, Here in Melb, its all pretty much standard chickpeae & tahini mix, which I love & have made too!
Comment by Ange — March 30, 2006 @ 6:10 pm
Wow - even though I normally make some variation of hummus at least once a week, I had no idea that traditional hummus normally includes dairy!
This recipe looks excellent!
Comment by Christiane — May 15, 2006 @ 1:00 pm
Is half and half some sort of low fat cream? I’ve never heard of cream added to hummus. Certainly the Greeks don’t do it this way. The fashion is to include some whole chick peas on the top of he hummus and to use corriander to flavour it.
Comment by glenariff — July 28, 2006 @ 12:16 pm
Our family loves Hummus but our little granddaughter is allergic to sesame seeds. Any suggestions as to a modification of the recipe to exclude the tahini will be welcome. Thanks a lot
Comment by mita varma — August 1, 2006 @ 12:25 pm
Definitely will try this, but does the ‘T’ mean teaspoon or tablesoon?
Comment by ruth — September 24, 2006 @ 3:32 am
This recipe sounds really great, but unfortunately I live in a city in China where food processors are really rather expensive. Could I get the same result if I just mashed the chickpeas? I think I’ll try it and find out….
Thanks for the great recipe!
Comment by Erin — November 24, 2006 @ 11:12 pm
For David in #2, you don’t have to use a food procesor. A blender will do the same. You might have to scrap the ingredient sticking on the sides down now and then, but it’s as good as a food procesor.
Comment by ChynS — January 12, 2007 @ 8:09 am
For glenariff in #10, yes, Half and Half is a lighter version of cream. It’s even lighter than light cream. “Half” cream and “half” milk is how it was explained to me.
For ruth in # 12, yes, T is for tablespoon. It’s usually TBS. Just like a tsp. would mean “teaspoon” then.
Sorry to jump in and “help out”, but I used to wonder these same things when I first started reading recipe by Americans.
Comment by ChynS — January 12, 2007 @ 8:18 am
I am a huge hummus fan too. I just made my first batch from scratch today. I just have one question…in order to get 2 cups cooked chick peas, how much dry do you have to cook? Thanks!
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