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It’s that time of the year for our bodies to ease slowly into hibernation mode. And with that comes tasty food options we can munch on at our leisure. There is nothing better than having some ready-made morsels for us to grab when a snack attack occurs. One of my favorites is a heaping pile of harvest hummus. And I’m not talkin’ about any plain old hummus. This is a hummus so dreamy, you’ll want to make it time and time again.
Harvest Hummus
Ah, the art of creating. I hold the ritual close to my heart any time I step foot into the kitchen. Whether I’m in a hurry to get dinner on the table in less than 30 minutes or I have three hours to kill, my time in the kitchen is sacred.
Food is healing. Eating is divine. Creating beautiful food for our enjoyment is a practice in mindfulness and self-care. Can you dig it? In this recipe, I show you how to create not just any boring hummus – I’ll teach you how to embellish your spread with splashes of “wow” so you can enjoy your hummus tenfold. Let’s be present together as I take you through the steps.
How to Make the Most Perfect Hummus
The Fab Five
The five main components for a stellar hummus are:
*Chickpeas – this is the main ingredient for your hummus. Chickpeas are a great protein source and give you that full feeling (satiety) which, in turn, can make you less likely to snack between meals. You can also use white beans such as cannellini or navy beans in place of chickpeas for a more creamy texture.
*Tahini – sesame paste is another main component to add to your hummus that will give it an extra smooth quality. It has a nutty, bitter taste that can be too much for some, but overall, it is another added source of protein. I have made hummus without tahini before and it is just as delicious. You be the judge.
*Olive Oil – this ingredient is another must in your hummus-making repertoire. It adds a luxurious texture to the spread. An extra virgin variety is best as it’s much lighter than pure olive oil. I like to drizzle in about 1/4 cup into my hummus as I blend it in the processor. You can also top your hummus with a bit more and sprinkle with toasted pine nuts for a visual aesthetic.
*Garlic – damn, I LOVE GARLIC! And when we’re talking about hummus, there is no such thing as hummus without garlic. It’s a traditional ingredient in the dish that dates back to 13th century Egypt. If it ain’t broke, don’t fix it. Am I right? I usually add 3-4 cloves because I like it good and garlicky!
*Lemon Juice – this additive puts the zing in your hummus. For all that is holy, please use freshly squeezed lemon juice whenever possible. Trust me on this one.
Get Rad with Hummus
Flavor Profiles and Combinations for the Best Harvest Hummus Appetizer
There are so many different hummus recipes out there – you’d be a fool not to try them all. Hell, create some of your own recipes that you love! Since it’s now the fall season, we have an abundance of vegetables when making a gorgeous harvest hummus. Here are a few flavor profiles and suggested ingredients you can use to make or embellish your hummus.
Mediterranean Harvest Hummus
Herbs and Spices: basil, chili, garlic, leeks, marjoram, oregano, parsley, rosemary, sage, thyme
Produce: bell peppers, capers, lemon (also preserved), olives, spinach, sun-dried tomatoes
Mexican Harvest Hummus
Herbs and Spices: cilantro, chilis, coriander, cumin, garlic, onion, paprika, parsley, and dare I suggest saffron?
Produce: avocado, bell peppers, corn, jicama, lime, roasted poblano, zucchini
Indian Harvest Hummus
Herbs and Spices: anise, cardamom, chili, cinnamon, cumin, clove, curry, garam masala, marjoram, mint, oregano, parsley, poppy seeds, saffron, sesame, sumac, thyme, onion
Produce: bell peppers, cauliflower, coconut, eggplant (maybe a baba ganoush into your hummus mixture), lemon, spinach, tomato
The sky is the limit, m’dears! Once you get the hang of creating in the kitchen, you will begin to understand what flavors go together. And, at times, you’ll feel a bit bold and combine flavors that aren’t usually put together. The beauty of cooking is to find yourself. Now, get to cookin!
Peace and Plants,
Ruthie
For another great hummus recipe option, you will love these Colorful Curry Hummus Wraps
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Harvest Hummus
Need an extra side dish for that party with your “quarantine bubble of friends?” This is the one for you. I sort of meshed different regional cuisines together in this recipe because I love it all! The veggies and toppings I suggest in the recipe are only suggestions. You can choose whichever crudité you’d like or serve them with crackers and/or toasted pita chips.
- Total Time: 40 minutes
Ingredients
2–15 oz cans of garbanzo beans, drained (save aquafaba liquid for other use)
2 poblanos
1/4 cup sun-dried tomatoes, hydrated in water for 10 minutes
4 garlic cloves
1 bunch fresh cilantro
3 tsp ground cumin
Juice of 1 large lemon
2 tbsp tahini paste
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup olive oil
For Lovely Toppings and Crudité
Fresh corn kernels cut from the cob
Sliced beets
Baby carrots
Sliced nectarines
Sliced cherry tomatoes
Sliced blueberries
Fresh green onions
Pumpkin seeds or pine nuts
Hemp Hearts
Instructions
Heat the oven to broil. If you have a gas stovetop, you can char the poblanos over an open flame. Roast poblanos for 8-10 minutes on each side or until they are nice and charred. Remove from heat and let cool.
In a food processor, add the chickpeas, sun-dried tomatoes, garlic cloves, cilantro, cumin, lemon juice, tahini paste, salt, and pepper. Lock the lid and begin processing. As the chickpeas break down, slowly add the olive oil through the top shoot of the food processor. Blend for a few minutes or until the hummus is creamy and smooth. Remove the lid and add the poblano peppers (stems removed first). Place the lid back on and process until the peppers are fully incorporated into the hummus.
To Plate
Choose a large platter to serve the Harvest Hummus. Carefully spoon the hummus onto the platter in a creative way, using the spoon to smooth it around the dish. Arrange the toppings around the side of the hummus, then drizzle with a bit of olive oil and sprinkle with seeds and hemp hearts.
Notes
*If you’d like to make an oil-free version, you can omit the tahini. Instead of adding olive oil in a stream as you process the hummus, add 1/4 cup of water.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer
- Method: Oven
- Cuisine: Fusion
