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Quick needed - hummus add-ins

post #1 of 7
Thread Starter 

I'm hosting my neighborhood book club tomorrow evening, and I decided to make a hummus sampler with various dippers (carrots, cucumbers, pita chips).  I got inspiration from hummus at the store, but I always make my own.  I decided to serve some plain, some roasted red pepper, and some greek olive.  I've never made any flavored hummus before and I'm not sure about a couple of things...

 

1.  How much of the other ingredients to add

 

and

 

2.  Should I finely chop then stir in, or puree with the hummus?

 

I do plan to make a little well in the top of each serving bowl, fill with olive oil, then top with finely chopped peppers/olives (respectively).  For reference with quantities, my normal hummus recipe calls for 1 can of chickpeas, 1/4 cup liquid from can, 2 tbsp olive oil, 3 tbsp lemon juice, heaping tbsp tahini, and spices.  I'll probably double the recipe then divide it into thirds for the 3 flavors.

 

TIA for any replies!  :)

post #2 of 7
I hope you have a great party! I've not made it with the add ins myself but I would think I would likely add it in with the puree a little at a time until it tastes right. Sorry that's not terribly helpful but I'd love to hear what you end up doing & how it turns out.
post #3 of 7

I think it is personal choice as far as stirring in chunks vs pureeing it in. I love roasted garlic hummus!

post #4 of 7
Thread Starter 
Quote:
Originally Posted by amnesiac View Post

I hope you have a great party! I've not made it with the add ins myself but I would think I would likely add it in with the puree a little at a time until it tastes right. Sorry that's not terribly helpful but I'd love to hear what you end up doing & how it turns out.


Thanks!  I think that's what I'm going to do... I'll chop the add-ins then start with just a tbsp, puree it, and give it a taste, adding more as needed.



Quote:
Originally Posted by Arduinna View Post

I think it is personal choice as far as stirring in chunks vs pureeing it in. I love roasted garlic hummus!


 

I was considering doing roasted garlic as a fourth option.  What if for that portion I doubled the amount of garlic I normally use, then for the oil well on top, sauteed some minced garlic in olive oil then allowed it to cool?
 

 

post #5 of 7

I was going to say I would finely chop and stir in.  But you could try putting in some pureed roasted pepper if you want it to have the color and flavor of the pepper without the chunks.  Or you could do a bit of both. 

post #6 of 7
Quote:
Originally Posted by SollysMom View Post



I was considering doing roasted garlic as a fourth option.  What if for that portion I doubled the amount of garlic I normally use, then for the oil well on top, sauteed some minced garlic in olive oil then allowed it to cool?

 

 


Maybe? I've only had it where the roasted garlic was blended in and substituted for fresh. I think your idea would be great for the people that like a strong garlic flavor. 

 

post #7 of 7
Thread Starter 

Book club was last night and the hummus sampler was a HUGE hit!  I'm glad I did the roasted garlic (or I could just call it extra garlic) option because that was the crowd favorite.  I did just double the usual amount of garlic, then sauteed some minced garlic in olive oil and allowed to cool, then poured on top of the hummus for serving.

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