Hummus. Hummm hummm hummus.
I’m a little intrigued by chickpeas…garbanzo beans. Whatever you want to call them.
Who knew it was so easy to smash them up and they’d turn into a nice little healthy spread?
Well, ‘easy’ is a relative term. I guess it would be ‘easy’ if one had a food processor to grind up these chick-ity peas. But ONE does not have a food processor. How dare I call myself a foodie. Don’t worry, the appliance is on my Christmas wish list! And since it’s almost September, that means it’s almost fall. And after fall comes winter. And during the winter it’s Christmastime! So it’s perfectly acceptable to have started a Christmas wish list.
Moving right along…where was I?
Oh yeah. Since I don’t have a food processor, I had to get creative. From past experience, a blender isn’t always a good alternative. So good ole trusty Mr. Hand-Mixer won out.
A few minutes and several flying chickpeas later, I was left with hummus. It turned out I was much better off just smashing the beans with the beaters turned off rather than trying to blend them on high-speed. It was actually kind of fun 😛
Hummus is one of those foods I only recently started to like. I actually think I skipped the ‘like’ part of the relationship and jumped right into love.
I don’t know what inclined Greg to buy that first container of Sabra hummus awhile back, but I’m so thankful he did. For something that never appealed to me, partly because I thought it was so bland, has become a permanent fixture in our fridge. To say Greg and I are hummus fanatics is an understatement. I absolutely love hummus spread on a turkey wrap, or as a dip for pita and veggies.
While Greg and I have mostly stuck to the Supremely Spicy flavor (from Sabra), we have also tried garlic, basil and pesto hummus. But the Spicy has remained at the top of the list.
Until now….until this.
This hummus is still spicy. Hey, it better be if Greg is going to enjoy it. And the cheddar cheese makes it unlike any other hummus I’ve had. Also, because of my unconventional method of turning the beans into mush, it was left a bit chunkier than you normally find it. Turns out I like it better this way anyway.
I can’t wait to make this again and try some new flavor combinations.
What are your favorite flavors of hummus?
(Adapted from Eat.Live.Run.)
Makes about 2 cups
1 15.5 oz can chickpeas, drained and rinsed
1/2 jalapeno pepper, seeded and chopped
2 tablespoons extra virgin olive oil
2 tablespoons warm water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese
1. Combine chickpeas, jalapeno, olive oil, water, salt and cumin in food processor and process until smooth (OR combine in medium bowl and smash with hand-mixer)
2. Add the cheddar cheese and blend again until ingredients are well-combined.