Tag Archives: Hummus

Favorite Hummus

I’m sharing with you today my absolute favorite hummus recipe – homemade, simple, uncomplicated and tahini-free!

I don’t like buying things that I don’t use often. I will occasionally buy a special ingredient for a special recipe, but for everyday food, I use what’s already in my pantry + some fresh fruits and veggies. That has always been my hummus dilemma. I don’t want to buy tahini, but I read everywhere that the key to creamy, yummy hummus is tahini. So I bought it once and it took up room in my fridge and the only thing I used it for was hummus and I’m just not happy with things like that. If you are like me, and want a seriously uncomplicated, tahini-free hummus, this is the recipe for you!

With six total ingredients (all things that I always have on hand) and just a tiny bit of time, you can have delicious, filling, simplified hummus!

I make this all the time and don’t vary it. When it comes to hummus, I truly do just enjoy it simple, not complicated and not fancy. Just some chickpeas, lemon, olive oil, garlic, salt and pepper. That’s it. To me, that’s all it needs. This version is creamy, lemony and wonderful served with crackers, toasted bread or fresh veggies. This hummus is great to whip up for a snack, to take to a party or to enjoy it as we did just last night, as a spread on sandwiches.

If you try it and you love, let me know. Leave a comment on this post, on Facebook or Twitter!

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Favorite Hummus
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Ingredients
  1. 1 15-ounce can chickpeas
  2. Juice from 1/2 of a lemon (or about 2 tablespoons)
  3. 2 medium garlic cloves
  4. 1/2 teaspoon black pepper
  5. 1/4 teaspoon salt
  6. 3-4 tablespoons olive oil
Instructions
  1. Drain but don't rinse the chickpeas (see notes below).
  2. Add the chickpeas, lemon juice, garlic cloves, pepper and salt to a food processor. Process for about one minute, or until mixture has turned into a smooth paste.
  3. Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.
  4. Taste and add more lemon juice, garlic, pepper and/or salt to your taste.
Notes
  1. I drain, but don't rinse my chickpeas. The brand I use has no salt added so I don't feel the need to rinse them. If your canned chickpeas have salt added, rinse them if you are worried about excess salt, or don't rinse them and don't add any extra salt to the hummus.
  2. If you are sensitive to lemon or garlic tastes, start with less of each and add more as you choose.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Roasted Veggie Pizza with Hummus + Goat Cheese

October! Where did you come from? It seems like just yesterday I was giving you guys a recap of August. It was another good month here on The Dreaming Foodie. My views nearly tripled from August! I am so unbelievably grateful for every single reader, all the time. Thank you, thank you so so much! I am grateful and very excited to see where October takes us!

Before I get to today’s recipe, let’s do a little review. 

September recipes:            

Chai Muffins with Pistachios + White Chocolate 
Curry Eggplant Pizza
Curry Stuffed Peppers with Chickpeas + Carrots
Go-To Granola
4-Ingredient Pumpkin Smoothie
Mediterranean Pasta

We also planted a garden and celebrated Amanda’s birthday!

I also wanted to share with you some old recipes we’ve made this month.

Loving lately:

Shrimp + Rice + Veggie Cabbage Wraps
Rosemary + Goat Cheese Twice Baked Potatoes 
Simple Bruschetta
Summertime Pasta Salad
Smoked Salmon Quiche
Smoky Black Bean + Cilantro Veggie Burgers
Almond Milk

Now, onto a new month with an amazing new recipe!

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This recipe is inspired by the cafe where I work. We serve a grilled veggie wrap with grilled veggies, hummus and goat cheese, all wrapped up tight, cut in half and served pretty on a plate.

Every time I make one to serve, I want to eat it myself. It has all the things I love. A ton of different veggies, creamy hummus and the best ever: goat cheese. I think about the wrap all the time and one day I thought, how about making this into a pizza?

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I really liked this curry eggplant pizza, but if curry isn’t your thing and eggplant isn’t your thing but you want to try a hummus pizza, this could be your new thing!

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We usually grill the veggies at The Cedars House, but to be honest, I’m kind of not ready to use our grill by myself. Greg and I are getting better and better at doing the charcoal thing, but it’s just not time for me to do it myself yet. Being that I make most recipes for this blog during the day while Greg’s gone, I decided to roast the veggies rather than grill them. That being said, if you want to grill the veggies for this pizza, I know that it’d be excellent. 

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I also made my own hummus for this pizza but you can do what is best for you! I bought a container of hummus at the store for Greg and I and I was just not in love with it at all. I bought it to save time and for convenience, but decided after eating it that I would make an extra effort to make my own from now on. It truly is so easy to make your own hummus and you can control what flavors go into it. 

My recipe for hummus was so simple. I used: chickpeas, lemon, salt, pepper and olive oil. I skipped the tahini because I didn’t have any and it is not necessary to use it, in my own opinion. I went heavy on the lemon juice because I just love that lemony flavor in the hummus and I left out fresh garlic because I knew I had put some on both the crust and the veggies. 

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This is definitely nothing close to a traditional pizza. I baked the crust first, let it cool and then topped it and ate it without putting it back into the oven. The crust was crispy + garlicy, the hummus creamy + lemony and the veggies tender + flavorful. I did not try this myself but I imagine these toppings going great on a pita round. It would be quicker but just as delicious, I think. 

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Also, after I was done topping the pizza, I “accidentally” had leftover roasted veggies and hummus, and thought it was excellent to dip those veggies in that hummus. Yum. Perfect little snack.

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This is a quick weeknight meal made just for you. Go get some veggies, roast them up, spread some hummus, crumble some cheese and enjoy!

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Roasted Veggie Pizza with Hummus + Goat Cheese
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Ingredients
  1. 1 pizza crust
  2. 1 garlic clove, minced
  3. 1 small eggplant
  4. 1 small zucchini
  5. 1 small yellow squash
  6. 1 medium bell pepper
  7. 1 medium red onion
  8. 2 small portobello mushrooms
  9. Olive oil
  10. Garlic salt
  11. Pepper
  12. Goat cheese
For the hummus
  1. 1 can chickpeas, 1/2 of the liquid drained
  2. Olive oil
  3. Juice from 1/2 a lemon
  4. Salt
  5. Pepper
Instructions
  1. Preheat the oven to 400*.
  2. Prepare the crust. I rolled mine out onto a pizza stone, drizzled with olive oil and a minced garlic clove. I baked it in the oven for 20 minutes, until crispy.
  3. While the crust is baking, cut the eggplant, zucchini, squash, pepper, onion and mushrooms into equal size cubes.
  4. Place on one or two parchment-lined baking sheets and drizzle with olive oil and sprinkle with garlic salt and pepper.
  5. Roast the veggies in the preheated oven for 20-25 minutes, or until tender and slightly browned.
  6. While the veggies are roasting, make the hummus.
  7. Combine the chickpeas and lemon juice in a food processor.
  8. Process for about 30 seconds and then drizzle in olive oil, until it has reached your desired consistency.
  9. Taste, and season with salt and pepper.
  10. When the veggies are done roasting, let cool slightly, then spread the hummus over the cooled crust.
  11. Top with roasted veggies and crumbled goat cheese.
  12. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Curry Eggplant Pizza

I’ve made a pizza for you.

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Let me tell you about it.

It has eggplant. And curry hummus. And caramelized onions. And goat cheese. And toasted sesame seeds and fresh cilantro. 

Would you like some?

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I have been CRAZY about curry lately. I’ve loved the flavor since I first tried it. But lately, I can’t get it out of my mind.

There is a Thai place close to us that has the best curry dishes. My favorite (one I literally think about every single day) is a yellow curry. It is creamy and slightly spicy, and on top of a bowl of rice, heavenly. 

And, I’ve been eating curried egg salad lately. I will hard boil some eggs, chop them up and mix with a dab of mayo (this one), a pinch of salt and pepper and a healthy dose of curry powder. I am in love with that.

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So, we have had all of this beautiful eggplant from Three Springs and I have been thinking about curry-ing it for a bit now. I wasn’t sure how I wanted to do it, but this pizza is the end result. 

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I made some simple hummus: chickpeas, tahini, lemon juice, garlic, salt and pepper and then: the curry. Yes, this hummus is packed with curry flavor. So, so good. 

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The hummus acts as the sauce on this pizza. I like this idea because I am always looking for unique alternatives to traditional red sauce pizza. It is a delicious and healthy alternative. I look forward to trying more hummus pizzas! 

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Also, let’s talk about the extras on this pizza. The toasted sesame seeds and fresh cilantro. Not the main ingredients but equally as important as anything else. The toasted sesame seeds add flavor + crunch and the cilantro adds the most amazing, fresh flavor. These toppings are necessities for this pizza. 

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I hope that everyone has a wonderful Friday night and maybe enjoys some curry eggplant pizza with it!

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Curry Eggplant Pizza
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Ingredients
  1. One pizza crust (your favorite!)
  2. 1 large eggplant
  3. Olive oil
  4. 1 medium red onion, sliced
  5. 3-4 ounces goat cheese
  6. 1 tablespoon sesame seeds
  7. Large bunch of cilantro
For the curry hummus
  1. 1 15-ounce can chickpeas
  2. 1/4 cup sesame tahini
  3. 1 garlic clove, minced
  4. Juice from 1/2 a lemon
  5. Salt and pepper
  6. 1 1/4 teaspoons curry powder
  7. 3-4 tablespoons olive oil
Instructions
  1. For the toasted sesame seeds: preheat the oven to 400*. Line a baking sheet with parchment paper and add the sesame seeds. Bake in the preheated oven for 5 minutes, or until slightly golden brown. Set aside.
  2. To make the curry hummus, add the chickpeas, tahini, minced garlic, lemon juice, a pinch of salt and pepper and the curry powder to a food processor.
  3. Process for several minutes, slowly drizzling in the olive oil.
  4. Process until smooth.
  5. Taste, and add more salt, pepper and curry powder to your taste. Set aside.
  6. Slice the eggplant very thin. I found that the thinner the slice, the better it was on the pizza.
  7. Add a drizzle of olive oil to a large pan over medium-high heat.
  8. Once the oil is hot, add the eggplant, in batches, until all eggplant is cooked. It should be cooked on higher heat the entire time so it gets a bit crispy.
  9. Add a drizzle of olive oil to a small pan over medium-high heat.
  10. Add the sliced onion, and cook until golden brown and a bit caramelized.
  11. Spread a layer of hummus over the prepared pizza crust. Top with onions, then cheese, then eggplant.
  12. Cook according to your crusts instructions. Mine was an unbaked pizza crust, so I baked it for about 18 minutes.
  13. Once baked, top the pizza with the toasted sesame seeds and fresh cilantro.
  14. Enjoy!
Notes
  1. Make sure to slice the eggplant thin and cook it over high heat in the pan to get it crispy, sort of like an eggplant "chip."
The Dreaming Foodie https://www.thedreamingfoodie.com/

Roasted Red Pepper Hummus

Raise your hand if you love hummus!

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I do, I do!

I have three cousins under the age of four. At family gatherings we (the adults) always say “Raise your hand if you want ice cream!” when it is time to eat. Of course then, all of the kids just want to eat ice cream instead of real food. I’ve learned two things from this:

1. The adults want the ice cream just as bad as the kids (especially me).
2. Make sure that if you say “Raise your hand if you want ice cream!”, there is actually ice cream to be had. If not, disaster may ensue.

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Okay, what I’ve really learned is that maybe “Raise your hand if you want ice cream!” should be avoided before a meal. Maybe wait until after. Maybe before the meal say something like “Raise your hand if you want hummus and veggies!”

Now that just wouldn’t be as much fun, would it.

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So, about the hummus! This is good. Simple. It can be made quickly. Some beans, oil, a pepper and spices. Served with veggies and crackers, this makes the perfect lunch or snack.

Sorry for the lack of photos today! The process is just so simple, there weren’t many photos to take. Throw everything into a food processor, press on, and done! So simple, but truly delicious!

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Ingredients:
1 large roasted red pepper
2 15-oz. cans of chickpeas
1 15-oz. can white beans
1/2 cup olive oil
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon cumin
Salt and pepper, to taste

To roast the red pepper, preheat oven to 400*. Once the oven is preheated, place the red pepper on a baking sheet. Place a small amount of olive oil in your hands and rub it all over the red pepper. Once it is covered in oil, place the baking sheet in the oven. Roast the pepper for  about 20 minutes, and then flip it and roast another 20 minutes. The skin should be charred when it is done roasting.

Remove it from the oven and completely cover it in aluminum foil. Let it sit under the foil for about 20 minutes. When you remove the foil, the pepper should be very soft and smaller in size. Peel the skin off (it should come off easily) and remove any seeds from the center of the pepper.

Place all beans and the pepper in a food processor. Pulse a few times to begin to break down the beans. Turn the processor on and begin to stream in the oil. As you stream the oil in, everything will begin to blend well and get very smooth. Add the seasoning and then blend until completely smooth.

Serve with veggies, crackers, pita or on sandwiches!

Enjoy!