Homemade, creamy, fresh hummus. Three bold flavors: balsamic, roasted red peppers, and basil will have you eating this hummus straight from the bowl. Gluten-free, vegan, and fat-free, this is sure to be a crowd-pleaser!
I am a big hummus eater. It’s one of those essential grocery items every week. I go through it fast…but I never use it in the traditional way. No, I never use it as dip. Shocker? Probably not, you know I’m pretty non-traditional when it comes to food 😉 What do I constantly use hummus for? Sandwiches!
Hummus sammies are the bom.com! If you’ve never put hummus on a sandwich…you really need to ASAP! I making mine with 2 corn tortillas + hummus (slather-up both the “inside” sides) + all the veggies! Seriously, such a perfect little lunch sandwich! It will change you life 😉 Of course, under my current living situation, it is still much easier to just buy hummus (which I do), but when I’m at home now and have everything I need, making it happens in a snap!
I have always been a die-hard roasted red pepper hummus girl. Every brand makes a red pepper flavor. Tribe, Oasis, Yorgo’s, Engine 2, Cava, Safeway (surprisingly really good), Sabre, Athenos, Ceders, whatever, you get the point. Each one tastes different however, but none of bad. Not spicy or sweet, but that perfect satisfying savory flavor perfect for anything…and sandwiches! If you’ve never even had hummus before, red pepper is a safe reliable first flavor to try 😉 Or you know, you can try making your own.
But I took this one a step further and didn’t just do roasted red pepper, but added in a few fancy fix’ins. Not only a jar of roasted red bell peppers, but also lovely balsamic vinegar and the powerful little herb I like to call basil. These three flavors come to the forefront in this perfect homemade hummus. Even though I use 3 big flavors, they compliment each other well and play with the taste buds in such a way that you’ll just want to each this bowl of hummus with a spoon.
Now before I get to the recipe, I have something we all need to discuss. It has to do with the history of hummus 😉 (I told you I’d do this!). First of all, the only time you are actually eating hummus is when it is made with chickpeas. Why? Because “Hummus” means “Chickpea” in Arabic. So please, for the love of all things foodie-related, stop calling you black bean/white bean/lentil/whatever bean DIP a hummus. It is not, so stop. Please.
Another thing is what we think about now-a-days when it comes to hummus is “hummus bi tahini” which means chickpeas and tahini. (However, I didn’t use tahini in my hummus). This “hummus bi tahini” dish can be traced back to 13th century Cairo, Egypt, in the cookbook Medieval Arab Cookery, but no specific ingredients can be found. Really though, there are no conclusive records as to when the “traditional” hummus came about with the 4 essential tastes of chickpeas, tahini, garlic, and lemon (the popular form of modern times). Then somehow it became a Greek dish too. So basically the only real take-a-way I have for you is to use the word “hummus” correctly. 😉
Balsamic Roasted Red Pepper Basil Hummus
Ingredients: (makes about 2 cups)
+ 2 Cups Cooked Chickpeas
+ 1 8oz Jar of Roasted Red Peppers in Water (rinsed)
+ 1/4 Tsp Cumin
+ 1/4 Tsp Onion Powder
+ 1/2 Tsp Chopped Garlic
+ Dash of Black Pepper
+ 1 Tsp Dried Basil
+ 1 TB of Balsamic Vinegar
+ In a food processor, combine the chickpeas (if using canned, make sure you rinse them off), peppers, and all the spices. Give the processor a few pulses to get things started.
+ Then add the balsamic and processes until smooth (or leave a little chunky if you prefer!).
+ Store in an airtight container in the fridge for about a week.
I know I may have rocked your “hummus-thinking-world” today, but if I catch you calling your black bean dip, “hummus”, we are going to need another intervention 😉 You know I did take Arabic for about 2 weeks…I do have some credibility in the language 😉 Hahahaha! Now go whip up some homemade hummus and use it on a sandwich or top some chicken or fish with it or even swirl it into a dinner bean bowl! Those are all my favorite ways to use hummus 😉 But I guess you can be boring too and just use it as dip for carrots and celery…
So tell me:
+ Have you committed the mortal sin of calling a bean dip, “hummus”, out of pure mistaken ignorance?
+ What is your favorite way to use hummus?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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