Friday, February 04, 2011

My (Lighter) Hummus *Revised 2/13/11

I have been wanting to make hummus for a while now. John has loved hummus for a while and I wanted to try making it for him; then I really started liking it when my mom was visiting after the baby was born, and I knew I needed to figure it out. I am in love with the Sabra Roasted Pine Nut Hummus, and wanted something that was similar in flavor and creaminess... but lighter. I checked out quite a few recipes and most of them called for oil, and lots of it. I ended up combining several recipes and using Greek yogurt instead of gobs of oil to make it creamy. Then I read that if you remove the skins from your chickpeas, your product is creamier. I don't think it's worth the work for me to do that, but as I used freshly cooked beans instead of canned this time, I might give canned a try next time. Here's what I did, but I would love to hear your suggestions.

Blend together in food processor the following ingredients until smooth and creamy:
  • 15 oz. cooked chickpeas
  • 3 T. tahini (would use less next time)
  • 1/2 C. plain Greek yogurt
  •  2 t. cumin
  • 1-2 T. chopped garlic, + 1/2 t. garlic powder
  • 1 t. salt (would start with 1/2 t. next time)
  • 1 T. lemon juice
  • 1/2 t. paprika
  • 1 t. olive oil
This turned out well (a bit too salty for me, a bit too cumin-y for John). I like that the yogurt helped me cut way back on olive oil. It was not as creamy as Sabra, but it worked well, was much less expensive, and has half the calories per serving than Sabra brand. I don't know that I would make this every week, but it will be worth making while I am dieting (I get double the hummus that way! Which is really fantastic on broccoli and cucumbers instead of pita chips for dippers.) Mmmm. Hummus.

After sitting in the fridge overnight, the garlic flavor really developed, and was too garlic-y for me. I also decided that the calories vs. flavor aspect of the tahini made it not really worth it for me. Next time I will omit the tahini and use only the garlic powder (1/2 t.) OR the chopped garlic (2-3T).

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