Peanut Butter Hummus

We have our first houseguest this weekend!  It’s my dear friend Diego, spending some quality time with us before the wedding.  Which is officially less than a month away.  Holy crap.

Let’s not think about that, even though I think I’ve been pretty calm through the whole process.  Luke’s friends ask if I’ve turned into bridezilla yet.  I pretend I’m not offended.  Me, bridezilla, seriously?  Have they met me?  I am the most laid-back wedding planner ever.  We had our 4-6 week pre-wedding meeting at our venue earlier this week, and we finished the usual 2 hour meeting in one.  That’s how relaxed I am.

I feel like telling you about how un-stressed I am makes me sound more stressed.  But I swear I’m not.  Things are good.

Things are running as smooth as this hummus.  Things are as easy as making this hummus.  Things are as tasty as this hummus?  Ok, maybe that one didn’t work.  But things, and this hummus, are good.  The peanut butter taste is very subtle, and works amazingly well with the earthiness of the chickpeas.  Also, anything containing smoked paprika is automatically delicious.

I used chunky peanut butter from Trader Joe’s, where Diego and I will be heading today.  Huzzah!

Peanut Butter Hummus

Adapted from How Sweet Eats

Makes about 2 cups

1 15-ounce can chickpeas, drained and rinsed

2 heaping Tbsp natural peanut butter, nothing with added sugar

¼ cup olive oil

½ tsp salt

¼ tsp pepper

½ tsp smoked paprika

Shell chickpeas if you wish.  This will make your hummus creamier, though it does take time.  Add chickpeas to your food processor and process until finely ground. Add peanut butter and mix until combined. With the food processor on, stream in olive oil through the top. You may need to add more to meet your desired consistency. Add salt, pepper and paprika and mix.

Garnish with a sprinkling of smoked paprika if desired and serve with veggies and pita chips.

 


Spiced Hummus with Honey

Something terrible happened to me yesterday, and I still haven’t figured out how I’m going to cope.

Chickpea skins!

One of my contact lenses ripped in half…while still resting upon my eyeball.  I got one half out immediately, but the other took some extreme wrangling, leaving me with a very angry looking right eye.

Of course I have glasses.  They’re actually a stronger (so better?) prescription than my contacts, but boy do I hate wearing them.  I didn’t notice changes in my vision until 7th grade, and only got glasses to see the board from the back of class.  By my freshman year of college, I needed to wear them all the time, but adjusting to a life with glasses was hard for me, so I opted for contacts.

And they’re great.  Until they fall apart while still attached to your cornea.  Oh, and remember your next shipment isn’t coming in until the end of the month…when you thought you’d be needed more.  So yeah, I guess it’s my glasses and me for 2 weeks.  I don’t know if I can survive.

Some primo snack food will make me feel better.  I’ve been scouring the Internet for new hummus recipes, and after trying this one from the same website, I knew this one was worth a shot.  Honey in hummus?  Weird, but good.  Good weird if you will.

Definitely a nice break from the normal garlic-lemon flavored hummus.  Try it for yourself and see!

Spiced Hummus with Honey

Adapted from Cara’s Cravings

Makes about 2 ½ cups

Two 15oz cans chickpeas, drained, rinsed (and peeled)
1/3 cup honey
1/3 cup tahini
1/4 cup lemon juice
2 cloves garlic, peeled
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp crumbled saffron threads
1/2 tsp salt

¼ cup olive oil
fresh chopped cilantro or parsley, for garnish

Combine first three ingredient in a food processor and whip until combined.  Add all other ingredients except for cilantro or parsley and process until smooth.  Store in the refrigerator, and serve cold or at room temperature.


Thai Pumpkin Peanut Hummus

Even though it’s pouring, today’s gonna be a good day.  How can I be so sure you ask?  Well, let me tell you.  Today Luke and I have another cake tasting!  Yippee!!!

I know, I know, didn’t we settle the cake business like a month ago?  Yes and no.  Yes, we put down a deposit at a particular bakery, but on a second perusal of their menu, we realized there was wayyy too much cake that we didn’t taste the first time around.

And if we’re going to order a wedding cake, I best be able to taste any flavor I’m even remotely interested in, just to make sure I’m, I mean we, are getting exactly what we want.  So bring on the cake!

Which is a great segway into hummus.  But this isn’t just any hummus.  This is probably one of the most amazing hummuses (?) I have ever tasted.  The name might sound strange, but the complexity of the flavors is incredible.  Pumpkin, peanut butter and scallions might seem like weird ingredients for hummus, but trust me, it works.  It works so well I never want to eat a different kind of hummus again.  Well, almost never.

Needless to say, this has definitely become my go-to hummus recipe.

Thai Peanut Pumpkin Hummus

Adapted from Cara’s Cravings

Makes about 2 cups

1 can chickpeas, drained, rinsed, and peeled (last step optional but so worth it)
1/4 cup all natural peanut butter
1/2 cup pumpkin puree
2 Tbsp water
1 tsp ground ginger
2 large scallions, chopped
2 tsp lime juice
1/2 tsp salt

 Combine all ingredients in a food processor and puree until smooth.  Add water 1 Tbsp at a time if the hummus looks too thick.  Garnish with chopped parsley or cilantro if desired and store in a tightly covered container in the refrigerator.  The hummus will keep for up to three weeks.


Classic Hummus

My grandma sends me crossword puzzles from the newspaper every week, and this time she drew this on the envelope.  It’s the Chinese character for love, isn’t that adorable?  Thanks Nana!

Unlike my affinity for bread pudding, I can pinpoint the start of my love for hummus.  I was in high school, and looking to branch out to new protein sources in one of those teenage phases where decisions about diets change weekly.  Thankfully, this one stuck.

The first hummus recipe I ever tried to make on my own never mentioned the word tahini, and contained entirely too much cumin.  It sucked.  A Lebanese friend of mine was gracious enough to step in and keep me from ever making that awful recipe again by providing me with a new one.

Which I dutifully recorded on an index card, then copied into this charming little Totoro notebook.  This is where I keep all the recipes given to me by other people, until they become digitized here that is.

I’ve made this hummus so often that now, I don’t even need the notebook anymore, because it’s all stored in my brain capsule.

I love this recipe because it’s so simple, yet so delicious.  Sometimes I like to add roasted red peppers or substitute roasted garlic for the fresh, but the base is always the same, and always scrumptious, even without the extra flavors.

In other news, Luke and I are headed to CT this weekend for his first ever high school reunion.  This should be interesting…

Classic Hummus

Makes about 2 cups

Two 15oz cans chickpeas, drained and rinsed*

¼ cup tahini

½ cup water

1/3 cup lemon juice

1 Tbsp olive oil

3 cloves garlic, peeled

1 tsp salt

roasted red peppers (optional)

 In a blender or food processor, whip tahini and water together.  Add in all other ingredients and puree until creamy.  If too thick, add extra lemon juice to thin it out.  Transfer to an air-tight container and store in the refrigerator.  The hummus will keep for up to two weeks.

*you can peel the skins off the chickpeas to make the hummus creamier.  It’s time consuming, but if you like your hummus super creamy, you might think it worthwhile.