Hummus by any other Name...

Is still hummus? Not if it was never hummus to begin with.

Hummus (spelled phonetically) is the Arabic name for chickpea, or garbanzo bean. Somewhere throughout the history of the inception and proliferation of the classic bean dip, “Hummus bi Tahini”, chickpeas with sesame paste, the word “Hummus” became synonymous with any plant based, pureed dip. Popular variations have included primary ingredients the like of, white beans, edamame, beets and more.

I’m not going to go into detail about the history and origin of hummus. There are enough hits from a simple Google search that can cover that. I’m just going to to focus on a few highlights.

Classic vs. Indulgent

http://www.kalilsinthekitchen.com/stephens-traditional-hoummos/

http://www.kalilsinthekitchen.com/big-steves-tangy-hoummos/

 

Superstar Brand with Contemporary Innovation

http://sabra.com

 

My Favorite Personal Creation

 

Avocado Hummus 

2 ea Large avocados (3 small) 

3 Tbsps lemon

1 clove garlic, crushed 

1 ½ tsp kosher salt 

4 tsp tahini 

4 tsp olive oil 

1/4 tsp t ground cumin 

Pinch ground coriander (optional) 

Pinch cardamom (optional) 

Blend all the ingredients a food processor until smooth.

Spread the Avocado Hummus into a serving dish. 

Sprinkle evenly with Chie Roasted Pepitas and chopped cilantro 

Squeeze one or two lime wedges over the top and garnish with additional lime wedges. 

Method for chili flavored pumpkin seeds 

1 cup Pepitas

½ Tbsp canola oil 

½ t new Mexican chili powder 

¼ t kosher salt 

Pinch of ground black pepper 

In a large sauté pan, heat the canola oil over medium heat for 2-3 mins, add the seeds and spices, toast 

for 4-5 mins allowing the chili and spices to adhere to the nuts. Cool the seeds on a sheet tray. Coarsely chop.


1 comment

  • Sounds amazing! (Is that your own spelling -“Chie”?

    Beth Palmer

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