I enjoy the taste of humis, but what is it good for besides dipping?

Hey, I just posted a book talk comment here by mistake, if any of you caught it.


You all have me about to go to the store to get some 3 pepper hummus - I have the spicy dill relish and the tuna.

I suppose I could make my own hummus, as I have the garbanzos et al, but I don't have tahini. That's next.

makes a half decent chum

It's a great spread for a sandwich.

My BeetLT:
Two slices Pumpernickel bread with hummus, spinach, red onions, tomato, sliced beets.

A
R
T

Thanks, art. I have used it on occasion as a sandwich spread, but generally find that it's not robust enough for me. If I put on enough that I can taste it, the stuff squishes out.

I'm certainly going to try mixing it with tuna and garnish.

It makes a good contraceptive.

snort



Or maybe peppy children.

I add it to sandwiches and burgers.

I also add it to ramen noodles to give it some nutritional value.

BOOOOO! HISSSS! BOOO!

Vegetable Wraps with Chicken and Hummus


Ingredients:

1 cup diced cooked chicken
½ cup chopped cucumber
½ cup chopped red bell pepper
½ cup chopped raw sugar snap peas
½ cup chopped arugula
½ cup hummus 55
4 wraps or flour tortillas
4 lettuce leaves (leaf or butter lettuce works best)

Instructions:

Combine the chicken, cucumber, bell pepper, peas, arugula, and hummus in a bowl. (You can add different vegetables according to the season and your family's preferences).

Lay the wraps on the counter and cover each with a lettuce leaf.

Divide the vegetable mixture among them and spread, leaving at least a half-inch border around the edge.

Roll up tightly, tucking in the edges as you roll. Cut in half and wrap in plastic food film.

Serves: 4

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Hummus Pizza

Ingredients:
1 (10 ounce) can refrigerated pizza crust
dough (use fresh pizza dough when available)
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese

Directions:
1. Preheat the oven to 475 degrees C (220 degrees C).
2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

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Going Greek Pizza!

1 prepared frozen pizza crust
1/2 cup hummus
2 ripe roma tomatoes, sliced
1/4 cup pitted kalamata olives, sliced
2 piquillo peppers, sliced ( jarred)
4 ounces feta cheese, Crumbled
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil

Directions

1. Preheat your oven to 425 degrees F.
2. Spread hummus over your pizza crust and top with tomato slices, olives, peppers, and cheese.
3. Sprinkle oregano over the top and bake for 20 to 25 minutes.
4. The crispier you want your crust, the longer you will want to bake it.
5. Remove from oven and drizzle with good quality extra virgin olive oil, and serve.

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Olive, Hummus & Herb Pizza

Ingredients:
1 (10 ounce) prepared thin pizza crust
3 tablespoons extra virgin olive oil,
divided
3/4 cup prepared garlic hummus
3/4 cup part-skim ricotta cheese
1/2 cup chopped pitted Black Olives
3/4 cup crumbled feta cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped rosemary leaves
3/4 cup Kalamata Pitted Olives,
halved lengthwise
3 tablespoons grated Parmesan cheese
12 small fresh basil leaves
Directions:
1. Prepare charcoal grill, preheat gas grill or conventional oven to 400 degrees F.
2. Brush pizza crust with 2 tablespoons of the olive oil. Combine hummus, ricotta cheese and chopped olives in a medium bowl. Spread evenly over crust; top with feta cheese, thyme and rosemary. Place halved olives cut side down around pizza; top with parmesan cheese.
3. Place on grid and grill covered over medium heat 10 minutes or bake in preheated oven directly on oven rack for 12 minutes or until crust is brown. Drizzle remaining 1 tablespoon olive oil over pizza. Arrange basil leaves around pizza. Season to taste with salt and pepper if desired.

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Pita Quesadillas with Cilantro Hummus
Serves 8

Hummus:

1/2 cup cilantro
2 cloves garlic
1 (15 oz) can chickpeas, rinsed and drained
2 tbsp lime juice
2 tbsp olive oil
My additions:
tahini to taste
cumin to taste
pinch of salt

Quesadillas:

4 (7 inch) whole wheat pitas, split
jarred roasted red peppers, sliced
1 1/2 cups baby spinach

Heat oven to 350.
Make the hummus: pulse the cilantro and garlic in a food processor until chopped.
Add the chickpeas, lime juice, and olive oil, and process till completely blended.
Taste and see if you'd like to add cumin, tahini or salt. I think I also added an extra little splash of lime juice at this point.
Set aside.

Place 4 of the pita halves on a baking sheet lined with foil.
Spread each with about 1/2 cup of hummus.
Top with the peppers and spinach, then the rest of the pita halves.
Bake until crisp. They say about 10 minutes, but it took about 15 for ours to get good and crispy.
Cut into wedges and serve with salsa and any other stuff you like.

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Snort! We need application instructions!

I have hard time believing hummus and ramen noodles. The salt-block noodles? Whoa?

The hummus is used in lieu of the seasoning (block of salt) pack.

humis is humerous. Dig it in to the garden for maximum benefit.

Hummus (a transliteration of the Arabic: حمّص‎ also spelled hamos, homos, houmous, hommos, hommus, hummos or hummous.

I'm wondering, when people from different countries refer to "hummus", if we're all talking about the same thing? I see references here to different varieties of hummus, which makes me think that it could possibly be a generic title for a variety of different types of dips in the US?
Anyway, this is Madhur Jaffrey's (Middle Eastern) version I've been making for years, if anyone's interested. Wonderful stuff! :.

I think that's the hummus that most everyone is talking about. The only variations are with the added spices and extra ingredients like olives or pine nuts. Hummus is the symphony while olive hummus is an olive concerto, etc....

You still need the orchestra that's primarily made up of chickpeas and tahini spice.

Ah. That clears that up.
Thanks, tsar!

But I'd say my preference would be for the simplest version (where the ingredients sing! Especially the garlic! ) to a hummus with "additions".

Now the Greek Vegetarian recipes are hitting a lot closer to home!

Give me Greek!

If you're not making it fresh (and face it, most of us are not), it's nice to have pre-packaged additions. It's nice that it's mostly available in small containers in my area, so I'm able to try new combinations AND get it used up in good time.

Thanks for giving us the traditional version, though!

This information, abetted by the discovery of an amazing new brand of bread, has caused me to live on tuna/hummus sandwiches for days, now.

Tuna in olive oil and roasted garlic mixed with black olive hummus was amazing! I had to add a tablespoon or so of mayo for spreadability.

Today I'm having garlic lovers hummus and albacore tuna in water. I discovered that if using tuna in water, don't squeeze it dry, and there's no need for the mayo.

I have your beloved roasted red pepper hummus in the fridge...it and the garlic lovers are only $1.69 at Aldis. lol

Thanks! I'm going to try it with sardines and canned salmon, eventually.