Hey everyone...another great party trio. This is really fun to serve all of them, at once. Each one has a unique flavor and all are top notch flavors. I have to admit my favorite was the Buffalo Wing, it's also the spiciest.
I served these with plain Kettle Style chips, they were the perfect vehicle for delivering the yumminess. And by incorporating your favorite fatty foods in hummus, there is no reason to deprive yourself (2 Tablespoons average about 40 calories). I love it.
Apparently there is a restaurant in Baltimore (The Desert Cafe) that has a rotating menu of a 175 versions of hummus...even sushi and banana-split flavors. They even ship their hummus nationwide.
Here are three of their recipes they shared with Food Network....they are must trys...
Sour Cream and Onion Hummus
Makes about 4 cups
3 cups canned chickpeas, drained & rinsed, reserve 1/2 cup liquid
2 to 3 cloves garlic
1/4 cup tahini
1/4 cup fresh lemon juice
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons onion powder
1-1/2 teaspoons granulated garlic (can substitute with 3/4 teaspoon garlic powder, you will just loose texture)
1 teaspoon Kosher salt
Put chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and salt in a food processor. Puree until smooth and creamy.
Buffalo Wing Hummus
Makes about 4 cups
3 cups canned chickpeas, drained & rinsed, 1/2 cup liquid reserved
2 to 3 cloves garlic
1/4 cup tahini
1/4 cup fresh lemon juice
1-1/2 teaspoons paprika
2 Tablespoons Frank's Buffalo Wing Sauce*
2 to 3 Tablespoons cayenne hot sauce
1 Tablespoon distilled white vinegar
1 teaspoon Kosher salt
Put chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, Buffalo sauce, hot sauce, vinegar and salt in a food processor. Puree until smooth and creamy.
*The original recipe called for 2 Tablespoons barbecue sauce. I just couldn't imagine how this would have the Buffalo Wing taste using that. So, I used Frank's Buffalo Wing Sauce...it's in the condiment aisle. It tasted fantastic.
Pizza Hummus
Makes about 4 cups
1 Tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano leaves
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained & rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
1 teaspoon Kosher salt
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil, cooking until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and salt. Puree until smooth and creamy.
Cathy owns a vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.