Spring Fest: 5 Fresh Takes on Hummus
While we’re waiting on perfect peas to come into season, fudge it with mashed (chick)peas. These clever takes on hummus are light for spring entertaining and will make great use of crudites as they come into season. Here are recipes for classic hummus plus four variations that are ideal for using seasonal ingredients.
This classic hummus is topped with a sauce made from tahini, the sesame-seed paste that is nearly ubiquitous in Middle Eastern cooking. Although preparing hummus from dry beans demands extra work, the authentic, flavorful results are well worth the effort.
Surprise guests at your next get-together with this delicate green “hummus” made with shelled edamame, silken tofu and lemon juice. Like traditional hummus, this protein-packed snack is creamy yet healthy. Use some cumin and reserved soybeans for a colorful garnish.
Dill has a distinct earthy flavor that will tone down the intensity of the cumin and hot paprika in this chunky hummus. To achieve the hearty texture, try not to overpulse the bean mixture, especially since the toasted pita wedges will be able to support a heftier hummus.
Truth be told, this recipe is more of a dip, but it offers all of the robust texture and refreshing flavor of hummus. Rosemary and fried pancetta give the mashed cannellini beans a rustic edge, as do the toasted baguette slices. Spread some of the bean mixture on top of the toasts for a mingle-friendly appetizer.
This hummus is a pantry-raider’s dream, relying on canned artichoke hearts and chickpeas to cut down on time. For extra-smooth results, give the beans a preliminary mash before pulsing the mix in the food processor.
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