Hummus Lovin’
May 18, 2011 at 10:00 am | Posted in Baking / Cooking, Food | 50 CommentsTags: chickpea, dip, hummus, recipe, vegan, vegetable
The internet needs another hummus recipe like I need another final exam to cap off this grueling school semester, and yet, like a moth drawn to the light, I simply can’t help myself. Enlivened with fresh veggies, roasted gently to reveal their natural sweetness, that humble bean dip has reinvented itself and squeezed its way back into my chickpea-loving heart. It’s like a familiar tune played on a new instrument; comforting, beckoning, yet altogether novel once again.
After the sparks had waned and the romance dwindled over a frigid winter season, it only makes sense that the love affair should resume alongside spring fever. Warm weather calls for cold food, plus the call for potlucks and outdoor dining demand an agreeable staple that needs little fussing over in advance, and so returns hummus, with a vengeance. I have yet to meet a more perfect spring or summer party companion than well-chilled hummus.
Just like a proper primavera, what’s so endearing about this little number is that nearly any fresh, seasonal veggies that are ripe and ready are ideal for swapping in. Think asparagus, cherry tomatoes, broccoli, even fresh peas! My only advice is to keep the shiitake, onion, and garlic constant, and they make up the backbone of this flavor profile, quietly hinting of umami in the background.
Hummus Primavera
3 Medium Zucchini
1 Medium Carrot, Peeled
1 Medium Yellow Onion
4 Fresh Shiitake Mushroom Caps
4 Cloves Garlic
2 Tablespoons Olive Oil
1 14-Ounce Can Chickpeas, Drained and Rinsed
3 Tablespoons Lemon Juice
1 Tablespoon Tomato Paste
1/2 Teaspoon Salt
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Cumin
1 Tablespoon Water (If Needed)
Black Pepper
Fresh Parsley
Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.
Roughly chop the zucchini, carrot, and onion, and place in a large bowl. Add in the mushroom caps, whole, peeled garlic cloves, and toss with the oil to coat. Spread all of the veggies out in one even layer on your prepared baking sheet, and roast for approximately 30 minutes; until the vegetables are all fork-tender and lightly browned. Remove from the oven and let cool.
Meanwhile, place the chickpeas in your food processor along with the lemon juice, tomato paste, salt, and spices. Blend to combine, pausing to scrape down the sides of the bowl with a spatula. The mixture should be somewhat dry at this point, as the veggies will add a lot of moisture. Introduce about half of the roasted vegetables to the food processor, and thoroughly puree, until super smooth. Have patience, because depending on your machine, this may take up to 5 minutes.
Once silky-smooth (or as smooth as you can get the consistency), add in the remaining roasted vegetables, and pulse to incorporate. I like to leave it a bit chunky so that you actually know what you’re eating here, and to give it a bit more color and texture. Add more water only if needed, along with a pinch of freshly ground black pepper and parsley to taste. Transfer to an air-tight container, and thoroughly chill for at least 3 hours before serving.
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Only you, Hannah, would take one of my favorite foods and make it even better by combining it with vegetables! Why didn’t I think of this??
Do you ever buy raw chickpeas and soak them? I usually soak mine for a day and then let them rest in the fridge for a few days while they sprout. Yummy! :)
Comment by DessertForTwo— May 18, 2011 #
I must admit, I’ve never had the patience for this… I know it saves a lot of money to buy dried vs canned chickpeas, but mine always stay firmer than is desirable for hummus. And, I’m lazy when it comes to cooking beans. ;)
Comment by Hannah (BitterSweet)— May 18, 2011 #
Just about everything is better roasted! Except ice cream, I guess. This looks great.
Comment by Judy— May 18, 2011 #
Unless it’s hot ice cream, maybe? http://www.saltyseattle.com/2010/11/molecular-gastronomy-hot-ice-cream-true-hot-toddy/ Hehe, just couldn’t help but share!
Comment by Hannah (BitterSweet)— May 18, 2011 #
Love it! Thanks for sharing it! LOL
Comment by Judy— May 18, 2011 #
Interesting combination. I have never thought of adding more than one vegetable into hummus. Will make it and see how it turns out. Thanks for sharing.
Comment by Ting— May 18, 2011 #
No there can never be too many hummus recipes. Especially not if developed by you.
Comment by mihl— May 18, 2011 #
I’m always open to new hummus recipes, and this one sounds superb! Put roasted veggies in just about anything, and I’ll love it ;). I’ve heard that peeling the chickpeas will results in an even silkier final product – I’m tempted to try that technique, but it seems like a time- & labor-intensive process.
Comment by Lauren @ Healthy Food For Living— May 18, 2011 #
I love hummus but have never tried making it myself. I love that this one incorporates so many different veggies- and ones that we will get with our CSA this summer! This is definitely one that I will be trying very very soon!
Comment by Stephanie— May 18, 2011 #
Hannah, have you been reading my thoughts? I’ve been contemplating the perfect hummus recipe for a potluck party I’m attending this weekend, and I think this is it!
Comment by Nicole— May 18, 2011 #
Sounds great! I love normal hummas, but I bet the additional coloured veggies make it even tastier.
Rose
Comment by Roses are Red— May 18, 2011 #
I think the Internet ALWAYS needs another hummus recipe. In my opinion you can never have too many. Anyway, yours is special! Roasted veggies in hummus? That’s my kind of dish!
Comment by Rivki Locker (Ordinary Blogger)— May 18, 2011 #
This looks incredible! Like a few others have mentioned, I have not even thought about adding veggies (besides the occasional roasted red pepper) into my hummus, as they are always reserved for dunking purposes. YUM!
Comment by Kierstan— May 18, 2011 #
I agree, hummus is perfect for warmer weather! This sounds so yummy!
Comment by Lauren Hayes— May 18, 2011 #
Great minds think alike, Hannah! I just made a roasted carrot red lentil hummus, which was amazing! Love the sound of yours with all the veggies…I’m glad there’s one more hummus recipe on the internet. ;) And I’m bookmarking! :)
Comment by Faith— May 18, 2011 #
Yum, there’s always room for a yummy hummus recipe!
Comment by kala— May 18, 2011 #
That is one brilliant recipe!
I never thought of adding vegetables to hummus. yet now that I see it, it makes perfect sense!
Comment by thefooddoctor— May 18, 2011 #
Speaking of hummus, I made roasted chickpeas yesterday. Drain them, dry them well, toss in olive oil, toss with cumin, chili powder, coriander powder, smoked paprika and sea salt and bake at 350 for about an hour or until crunchy. They were awesome!! Your recipe looks yummee!!
Comment by comfortfoodnash— May 18, 2011 #
What a great idea for hummus! Its not your average plain tahini hummus, sounds wonderful :)
Comment by Terri— May 18, 2011 #
Yum I’ve never made hummus before but I love it as a spread or on a sammie :D
Comment by Jenny— May 18, 2011 #
There are NEVER too many humus recipes :) Especially when this one includes roasted veggies. I might even get sassy and make the chickpeas in the pressure cooker, instead of canned. Warm humus is one of my favorites! Can’t wait to try it!
Comment by JL goes Vegan— May 18, 2011 #
I’m one of those people who is perfectly content to have about a gazillion different hummus recipes under her belt so BRING IT ON. I am addicted to the stuff and crave it on a daily basis. I love that this has veggies built into it!
Comment by Joanne— May 18, 2011 #
Lovely hummus recipe,so different:) Here hummus is like the favourite food and there are so many different kinds of it,but nothing like yours;D
Comment by Yaelian— May 18, 2011 #
Oh my. That looks delicious. I wish I had some right now.
Do you think the taste will still be good without the shiitake? (Unfortunately I’m not able to love any mushroom)
Comment by saravixen— May 18, 2011 #
Sure! You might want to swap out one tablespoon of lemon juice for soy sauce or tamari, in that case, to maintain the same sort of depth of flavor.
Comment by Hannah (BitterSweet)— May 18, 2011 #
I love your twist on the average hummus. Adding veggies is such a wonderful idea. This looks and sounds fantastic, Hannah!
Comment by Caroline— May 18, 2011 #
This sounds absolutely delicious! I can imagine the great flavor roasted veggies would add to hummus.
Comment by veganhomemade— May 18, 2011 #
Wow you are a creative hummus genius! I think you made a pizza one before, right? Man I’ll take one of each!
Comment by Xiaolu @ 6 Bittersweets— May 18, 2011 #
Yummo! Fantastic idea.
Comment by Oiyi— May 18, 2011 #
This is probably one of the best looking hummus recipes I’ve seen! I just love all of the flavors going on here! Can’t wait to try it!
Comment by Peggy— May 18, 2011 #
There’s always room for another hummus recipe in my book! This one will be the next one I make. Thanks1
Comment by JoLynn-dreaminitvegan— May 18, 2011 #
Whoa-oh! I’ve actually never seen mushrooms in a hummus before! This sounds great. I once tried some brand’s “Garden Hummus” that was a little like this but it basically tasted like celery. I imagine this will be a lot better.
Comment by FoodFeud— May 18, 2011 #
perfect spring or summer party companion is hummus I agree!!And love this take on hummus ingredients…. love seeing all those yummy veggies in there! I bet it tasted amazing!!
Comment by Pure2raw twins— May 18, 2011 #
I love hummus. This one sounds amazing because of all the veggies and spices added to it!
Comment by Kat @ Cupcake Kat— May 18, 2011 #
Oh! We love hummus and I totally love the idea of primavera…with lots of different veggies. Beautiful!! Hope you are having a great week Hannah :-)
Comment by Juliana— May 19, 2011 #
The world needs this recipe so badly I’m fairly sure it could bring about world peace.
Comment by Hannah— May 19, 2011 #
When I read your posts I can’t help myself from exclaiming “where does she come up with this stuff”. I am always blown away, in awe, overwhelmed, humbled. Thanks Hannah – I’m going to eat some hummus while I recover from basking in your brilliance.
Comment by veganlisa— May 19, 2011 #
The name says it all, I love all the extra veggies in it! I have sprouts growing on my windowsill which I’m growing specifically to have on a hummus sandwich! YUM!
Comment by stephchows— May 19, 2011 #
That has got to be the most beautiful hummus I’ve ever seen. It’s practically GOLDEN.
Comment by VEGirl— May 19, 2011 #
That looks sooooo good!
Comment by Vic (The Life)— May 19, 2011 #
wow..I adore these..looks delicious..
first time here..amazing space you have..lovely collection of recipes.
following u..:)
do stop by mine sometime..
Comment by jay— May 19, 2011 #
Leave it to you to come up with such a brilliant & unique hummus idea!! How completely gorgeous, too! I am hummus’s #1 fan, and this looks nothing short of amazing. Definitely making it!
Comment by Jessica— May 19, 2011 #
I love hummus and very curious to try with those additional ingredients. That makes hummus even more healthy!
Comment by Three-Cookies— May 19, 2011 #
Looks really awesome and I am sure that it tastes just as great.
Comment by Neil Butterfield— May 20, 2011 #
Don’t think there is enough hummus recipes cos’ I have made no hummus yet! Waiting for that moment to prompt me into getting started.
Comment by tigerfish— May 20, 2011 #
I make hummus every week for lunch time pita sandwiches so you’d think I’d be “hummus’d out”! But I’m not! I bet this is ultra-delicious with those roasted veggies – a nice change from my every-day hummus. I can’t wait to try it.
Comment by Karen Faivre— May 21, 2011 #
Love all the different veggies in the hummus! and roasted no less! :-)
Comment by chow vegan— May 22, 2011 #
i made this and DID add tahin!! try it ;)
Comment by berti— June 15, 2011 #
I’ve never had mushrooms in hummus – love the idea!
Comment by Ashley— June 30, 2011 #
I did this when I had a bunch of friends over, and even two guests who said they didn’t like hummus loved this!
Comment by Rebecca— July 7, 2011 #