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No more ho-hum hummus
Published: 6/20/2012 3:26 PM
Last Modified: 6/20/2012 3:26 PM

I ran across two interesting hummus recipes recently that I thought I would share.

It seems the trend these days is to kick it up a notch and mix in a variety of veggies.

The first one sounds spicy and flavorful and the second healthy, but still tasty.

I can’t wait to try both, courtesy of the International Olive Council

Jalepeno and Roasted Red Pepper Hummus
2 (15 oz.) cans garbanzo beans
2 tablespoons tahini paste
3 garlic cloves
1 tablespoon ground cumin
¾ cup extra virgin olive oil
½ lemon, juiced
Salt to taste
2 jalapeños, deseeded and finely chopped
3 roasted red peppers
¼ cup extra virgin olive oil
Salt

1. In a food processor, add the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, and salt; blend until a smooth paste forms. Reserve.
2. In a bowl, mix the jalapeños, roasted red peppers and olive oil; add salt to taste.
3. To serve, place the pepper mix on top of the center of the hummus; serve with baked pita bread or pita chips.

TIP: You can purchase prepared roasted red peppers at the grocery store; also find tahini paste in the ethnic or international aisle of most major grocery stores.

Edamame Hummus

16 (2 tablespoon) servings
1 (13 ounce) bag frozen shelled edamame (soy beans)
1/4 small onion, coarsely chopped
1 clove garlic, peeled
1/2 cup firmly packed fresh kale or spinach
1/3 cup extra virgin or plain olive oil
2 tablespoons fresh lemon juice
Vegetable dippers or pita wedges, if desired

1. Combine edamame, onion and 1/3 cup water in large saucepan. Cover and bring to a boil. Reduce heat; simmer covered 8 to 10 minutes or until all edamame are very tender. Remove from heat.

2. Process garlic in food processor until well chopped. Add kale; process until chopped. Add edamame mixture, including liquid.

3. Process to finely chop. With machine running, add olive oil and lemon juice. Serve with vegetable dippers or pita wedges. Also great on chicken or fish.

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Dr. Strangelove (8 months ago)

Both of these recipes sound great.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
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2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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