Tag: hummus

Buffalo Wing Hummus

If you follow this blog you know that I’m a lover of all things Buffalo-wing-flavored. From wraps to pizza to cauliflower. And of course, chicken wings! I’m not picky as long as it has that great vinegary heat with a hint of butter. So why wouldn’t I make Buffalo wing hummus? Yep, smooth hummus with that sneak-up-on-you spicy classic flavor. Perfect and as an added bonus it was a big hit at our last family get-together. As much as I liked it, I can’t say I was expecting such high praise for it! It was a happy day for sure!

Buffalo Wing Hummus

There’s nothing wrong with dipping pita bread in this Buffalo wing hummus, but since there’s wing flavors in there, don’t forget to have some celery and carrot sticks around too. Just to keep it ‘classic’.

It’s up to you to decide how chunky or creamy you want your hummus to be. If this is your first time making it I suggest that you start out slow. Process it in your food processor just a bit and take a taste. Want it creamer? Keep going. Error on the side of caution, though. You can’t un-process it!

Also try my Buffalo chicken dip.

Buffalo Wing Hummus
Print Pin
5 from 1 vote

Buffalo Wing Hummus

Yep, smooth hummus with that sneak-up-on-you spicy flavor. Perfect and a big hit at our last family get-together.
Course Appetizer
Cuisine American
Keyword Buffalo, hummus
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 cups
Calories 315kcal

Ingredients

Instructions

  • Place all ingredients plus 1/2 cup of the reserved chickpea liquid into a food processor.
  • Puree until very smooth. Add more reserved chickpea liquid as needed.
  • Serve with sliced carrots and celery and warmed pita chips.

Nutrition

Calories: 315kcal | Carbohydrates: 43g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 362mg | Potassium: 490mg | Fiber: 10g | Sugar: 9g | Vitamin A: 138IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 4mg

Nutritional values are approximate.

Sour Cream and Onion Hummus

Next to salsa, hummus is the most popular ‘dip’ in our house. I usually have everything on hand to make a batch. That’s one of the nice things about hummus. The base recipe doesn’t take a lot of ingredients to make. You can treat it like a blank canvas, adding whatever flavors you like. Like this sour cream and onion hummus, served with toasted pita wedges. Despite the name, there’s not any sour cream in this dish, but it does have that great sour cream taste.

Sour Cream and Onion Hummus

This sour cream and onion hummus is perfect with some warm homemade pita wedges. You can control the smoothness by processing it more or less in your food processor.

Also check our another of our favorites, dill hummus.

Sour Cream and Onion Hummus
Print Pin
5 from 1 vote

Sour Cream and Onion Hummus with Toasted Pita Wedges

Despite the name, there’s not any sour cream in this dish, but it does have that great sour cream taste.
Course Appetizer
Cuisine Mediterranean
Keyword hummus, pita
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 361kcal
Author Based on a recipe from The Food Network

Ingredients

For the sour cream and onion hummus

For the toasted pita wedges

Instructions

For the sour cream and onion hummus

  • Put all ingredients except the paprika into a food processor and puree until smooth, adding some of the reserved liquid as required.
  • Serve with a dash of paprika for color.

For the toasted pita wedges

  • Preheat oven to 375 F.
  • Brush pitas with a little oil and sprinkle with salt.
  • Bake on a sheet pan for 5 minutes until crispy.
  • Sprinkle with more salt while still hot and cut each pita into 6 wedges.

Nutrition

Calories: 361kcal | Carbohydrates: 59g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 400mg | Fiber: 8g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 4mg

Nutritional values are approximate.

Dill Hummus with Toasted Pita Wedges

The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.

I’m not sure I’d make ‘normal’ hummus again after tasting this. When you consider how easy it is to make, it’s hard to justify the store-bought stuff. For me, at least. Plus I like knowing every ingredient that goes into my dishes. Making hummus at home makes sure that I do.

Dill Hummus with Toasted Pita Wedges

I used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like. This dill hummus with toasted pita wedges is best with more dill.

Start out processing the hummus slowly. Don’t go crazy with it. Go slow and check it as you go and stop once you have your desired consistency.

Also try my sour cream and onion hummus.

This recipe is based on a recipe from Sonny Anderson.

Dill Hummus with Toasted Pita Wedges
Print Pin
5 from 1 vote

Dill Hummus with Toasted Pita Wedges

This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.
Course Appetizer
Cuisine American
Keyword hummus, pita
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 178kcal
Author Based on a recipe from Sonny Anderson

Ingredients

For the hummus

For the toasted pita wedges

Instructions

For the hummus

  • Add one can of the beans and the remaining hummus ingredients to a food processor and process until very smooth.
  • Add the remaining beans and pulse until the beans are mixed in but still chunky.
  • Transfer to a serving bowl and sprinkle with a little extra paprika and cayenne pepper for garnish.

For the toasted pita wedges

  • Preheat oven to 375 F.
  • Brush pitas with a little oil and sprinkle with salt.
  • Bake on a sheet pan for 5 minutes until crispy.
  • Sprinkle with more salt while still hot and cut each pita into 6 wedges.

Nutrition

Calories: 178kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 405mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg

Nutritional values are approximate.

Roasted Garlic Hummus

After making a delicious roasted red pepper hummus the other day, I decided to make a variation. This roasted garlic hummus was another big hit. Perfect for game-time snacking. I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day.

Roasted Garlic Hummus

I roasted the garlic for this hummus in my oven. I’m also a big fan of slow cooker roasted garlic. If I have a grill fired up, I’ll just throw it onto the grill for a while instead. There is no substitute for it so take the time to do it right.

Roasted Garlic Hummus
Print Pin
5 from 1 vote

Roasted Garlic Hummus

This roasted garlic hummus was a big hit. Perfect for game-time snacking. Hummus holds up great and tastes just as good the next day.
Course Appetizer
Cuisine Mediterranean
Keyword garlic, hummus, roasted
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 126kcal
Author Mike

Ingredients

  • 2 heads garlic
  • 1 lemon juiced
  • ¼ cup Tahini
  • 2 tablespoons olive oil plus more
  • ½ teaspoon garlic not roasted, minced
  • ½ teaspoon cumin more or less, to taste
  • ¼ teaspoon cayenne pepper more or less, to taste
  • Kosher salt
  • 1 15 ounce chickpeas

Instructions

  • Preheat oven to 450 F.
  • Cut about 1/4″ off the bottoms (non-root side) of the garlic, exposing the cloves. Drizzle with a splash of olive oil. Wrap in foil and put into the oven for about 45 minutes or until softened. Remove and let cool. Remove the roasted garlic by squeezing on the garlic bulb.
  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add in the roasted garlic. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve drizzled with oil.

Nutrition

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

Roasted Red Pepper Hummus

My wife loves hummus, so for last weekend’s race I made this fantastic roasted red pepper hummus. Hummus is good (and healthy) game-watching food! I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day.

Roasted Red Pepper Hummus

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.

There are a lot of options for roasting red bell peppers. Of course, there’s the oven. I also like Mezzetta’s deli sliced roasted bell pepper strips. And my other favorite, roasting peppers on my Char-Broil Big Easy.

Roasted Red Pepper Hummus
Print Pin
5 from 1 vote

Roasted Red Pepper Hummus

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.
Course Appetizer
Cuisine Mediterranean
Keyword hummus, roasted red pepper
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 219kcal
Author Mike

Ingredients

Instructions

  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve topped with the reserved peppers plus a light drizzle of oil.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 856mg | Potassium: 311mg | Fiber: 4g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 2mg

Nutritional values are approximate.