Though Barbuzzo left us hanging without any hummus, here are some simple twists on our favorite Mediterranean dip.
EDAMAME HUMMUS
Ingredients:
1 1/2 cups shelled edamame, cooked according to package directions and cooled
1/4 cup water
3 tsp. lemon juice
1 clove garlic
2 tbsp. tahini
1 tsp. soy sauce
2–3 tbsp. olive oil
Salt to taste
ROASTED RED PEPPER HUMMUS
Ingredients:
1 15 oz. can of chickpeas, strained*
1 4 oz. jar roasted red peppers (or roast your own — directions below)
3 tsp. lemon juice
2 tbsp. tahini
1 clove garlic
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (or less, if you can’t take the heat)
2-3 tbsp. olive oil
Salt to taste
*Alternatively, we recommend using fresh chickpeas and letting them soak overnight, which helps your hummus taste like hummus and not like aluminum.
Directions:
Combine ingredients** in a food processor, blender or Magic Bullet (recommended) and process until well-blended. While still processing, slowly drizzle in olive oil until desired consistency is reached. Taste. If smoother consistency is needed, add remaining olive oil. Serve with warm pita and thank us later.
How to roast your own red pepper: If you’ve got a gas stove, turn your burner on high and place a clean red pepper directly on the rack. Char on both sides, using tongs to turn, until black on the outside. Place charred pepper in a bowl and cover it with plastic wrap. Once cooled, you can easily peel the skin off and remove the seeds.
