Best Hummus Flavors
Best Hummus Flavors are based on three unique combinations of ingredients blended with chickpeas. The three Hummus flavors are made with squash and shishito chilis, sundried tomato and roasted garlic, and brown chickpea with watermelon seeds. These hummus varieties will be a crowd-pleaser that can be made ahead of time and served with pita bread.
Equipment
- Stovetop, by hand
Ingredients
For the Squash and Shishito Chili Hummus:
- 1 clove garlic
- 1 shishito chili
- ½ cup yellow squash peeled, chopped
- 3 tbsp olive oil extra virgin
- ½ tsp salt
- ¾ cup chickpeas pre-soaked, cooked
- ¼ cup lemon juice
- ¼ cup roasted cashews powdered
- ¼ tsp cumin powder
- 1 tbsp pomegranate seeds optional, for garnish
For the Sundried Tomato and Roasted Garlic Hummus:
- ¾ cup chickpeas pre-soaked, cooked
- 8 tbsp chickpea water boiled
- ½ cup sesame seeds white, hulled, roasted
- ¼ cup sundried tomato
- 3 cloves garlic
- ¼ tsp salt
- 1 tbsp lemon juice
- ¼ tsp cumin powder
- 3 tbsp olive oil extra virgin
- 1 olive optional for garnish
For the Brown Chickpea with Watermelon Seed Hummus:
- ¾ cup brown chickpea pre-soaked, cooked
- 3 tbsp chickpea water cooked
- ¼ cup watermelon seeds
- 3 tbsp olive oil extra virgin
- 1 clove garlic roasted
- ¼ tsp cumin powder
- 3 tbsp lemon juice
- ¼ tsp salt
- 1 sprig curly parsley optional, for garnish
Instructions
How to make the Squash and Shishito Chili Hummus:
- Pre-soak the chickpeas overnight. Pressure cook until overcooked by submerging the chickpeas completely under water.
- Check the chickpeas by rubbing them on a board. The chickpea must be soft and smooth and not grainy.
- Bake the shishito chili and garlic with olive oil, squash, and salt at 3750 F for 10 minutes.
- Pulverize in a food processor with 3 tbsp of the boiled chickpea water.
- Roast and grind the cashews separately.
- Add the remaining ingredients to the chickpeas and grind to a smooth paste. Garnish with pomegranate seeds, olive oil, and/or dill.
How to make the Sundried Tomato and Roasted Garlic Hummus:
- Bake the garlic for 10 minutes at 3750F. Pulverize the sundried tomato and garlic with salt, olive oil, lemon juice, and boiled chickpea water in a food processor.
- Roast and powder the sesame seeds.
- Grind the chickpeas with the boiled chickpea water, salt, sesame powder, sundried tomato, roasted garlic, cumin, and olive oil. Garnish with olive, olive oil, and/or thyme sprig.
How to make the Brown Chickpea with Watermelon Seed Hummus:
- Pre-soak and cook the brown chickpeas. Rub a few chickpeas to ensure that they are smooth, overcooked, and not grainy.
- Roast watermelon seeds until golden brown.
- Cool and grind the seeds.
- Grind all the ingredients together with the brown chickpeas until smooth. Garnish with curly parsley, olive oil, and/or paprika powder.
Notes
- You could use canned chickpeas instead of the dried ones.
- Brown chickpeas are available at Asian stores.
- Any summer squash can be used.
Nutrition
Calories: 129kcalCarbohydrates: 7gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 103mgPotassium: 118mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 4mgCalcium: 102mgIron: 2mg
