Chef Jeff turned this Sweet Hummus into a "salad" by lining a salad bowl with mixed greens and filling the center with this homemade hummus. He added garnish of cherry tomatoes and cucumber slices for visual appeal. - Photo Credit: Jeff Doucette
Sometimes I like simple; so does Chef Jeff. This month's 'Emergency Eats' is all about enjoying homemade hummus, as an appetizer or accompaniment to other dishes while entertaining. This tried and true hummus doesn't use Tahini, as found in traditional recipes. It's been a big hit with Chef Jeff's friends and family for years. The hummus is sweet with a garlic bite. You can doctor it up adding 1 - 3 garlic cloves, or you can tone it down with the roasted red peppers. Chef Jeff uses the "garlic scale". He says if you use 1 clove it's very mild; 2 cloves adds a nice bite; but he prefers 2 - 3 cloves of garlic for maximum vampire protection. :)
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Years ago I never heard of cumin. It wasn't in my spice arsenal. However, once I started using this smoky ingredient, I loved it! Try it in chilis, use it in rubs and more!
Ingredients:
1 15oz. can chickpeas (a.k.a. garbanzo beans)
1/4 tsp. salt
1/2 tsp. cumin
1/2 lemon (squeezed in a separate bowl so you can watch out for seeds!)
1-2 cloves garlic
3-4 sun-dried tomato pieces
3 slices roasted red peppers (roughly 1" wide by 3" long pieces)
The chickpeas or garbanzo beans are easiest to blend in a food processor. You can also use a blender if you don't have a food processor.
Instructions:
1. Drain the chickpeas, reserving the liquid.
Halve and squeeze one half of the lemon into a separate bowl to catch any seeds that may drop out. You don't want seeds in your hummus!
2. Combine all ingredients, plus 5 Tbsp. of the reserved chickpea liquid in a food processor.
Roasted red peppers, sun-dried tomatoes, garlic, cumin, salt, lemon juice, and chick peas look colorful!
3. Puree on high until velvety smooth. (If you don't have a food processor, you can use a good blender.)
The hummus will have a reddish color to it because of the roasted red peppers and sun-dried tomatoes.
4. There are many ways to serve this hummus. You can line a salad bowl with mixed greens or lettuce leaves and spoon it into the center for a nice presentation, garnished on the side with cherry tomatoes and cucumber slices. Good dipping delights include red/green bell pepper slices, celery stalks, olives, artichokes, or crackers.
Special Notes:
- You can increase or decrease the amount of garlic used to your preferences.
- You can also adjust the amount of roasted red pepper and sun-dried tomatoes to your tastes.
- Any leftover hummus can be stored in the refrigerator in an airtight container for up to 3 days.
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