PrissyCook

It was only a few years ago that I had hummus for the first time. I’d venture to say, that its only been in recent years that many of us have been exposed to even the simplest of ethnic food. So for me, hummus was restaurant food. Over the years, I learned some of what was IN hummus, but still it hadn’t even crossed my mind to make it at home.

Last year in an issue of Cook’s Illustrated, they had an article on perfect Restaurant Style Hummus. Chickpeas in hand, I made my first batch. It was delicous and dare I say, really easy. A year later, I was ready to venture out and made different variations.

The basic recipe, not photographed, is so simple, I have it memorized.

Restaurant Style Hummus

1 can Chickpeas
6 T. Tahini
1/4 c. water
garlic, cumin, cayenne pepper, salt to taste

Smoked Paprika Hummus

1 can Chickpeas
6 T. Tahini
1/4 c. water
garlic, smoked paprika, cayenne pepper, salt to taste

Roasted Red Pepper Hummus

1 can Chickpeas
3 T. Tahini
1/3 c. Roasted Red Pepper, drained and patted dry
garlic, cayenne pepper, salt to taste

Cilantro Jalapeno Hummus

1 can Chickpeas
1/4 c. water (or 2 T water and 2 T lime juice)
3 T. Tahini
1/3 c. cilantro

2 jalapenos, remove seeds
garlic, salt to taste

This trio made a perfect main feature to a Sunday night Mediterranean platter and left enough for lots of left overs this week.

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Tags: cilantro, hummus, humus, jalapeno, pepper, red, restaurant, roasted, smoked paprika, style