Hummus With A Twissis Tomato Twist

16
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"The starting-point of this recipe was a basic hummus recipe I found in a small cookbook I got at Heilsustofnun NLFI (An Icelandic health spa). I changed it up a bit to suit our taste preferences & then added the "Twist". It's an easy quick-fix that has proven itself & is frequently requested by our friends & family. The end-product is thick & I suggest reserving the liquid drained from the chickpeas to thin it as desired. This recipe is easily halved, but I've never done that as it is usually made for occasions & disappears quickly. Yield was estimated based on ingredient amounts. Enjoy!"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (39.4 g)
  • Calories 43.2
  • Total Fat - 2.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 150.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.6 g
  • Protein - 1 g
  • Calcium - 20 mg
  • Iron - 0.4 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.1 mg

Step 1

Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water.

Step 2

Combine all ingredients in a food-processor, whiz to a thick paste & add reserved chickpea liquid to get desired consistency. Taste & adjust to suit preferences.

Step 3

NOTE #1: I use my immersion blender for this recipe w/a very large wide-mouth glass jar & screw-on lid. I load 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz until fully mixed. Then I add the 2nd can of chickpeas & mix again. Ck to be sure all chickpeas have been macerated.

Step 4

NOTE #2: Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven. Both are best made a day ahead of intent to serve.

Step 5

NOTE #3: As written, the red pesto gives the hummus an Italian flavor profile, but other profiles are options -- Try replacing the red pesto w/2-3 tbsp of taco seasoning for a Tex-Mex flavor profile for example.

Tips & Variations


  • Immersion blender if not using a food processor

Related

artandkitchen

What for a great dip/spread, thanks a lot! I added some water for make it smoother and I loved the red pesto (pesto with tomatoes paste) for the taste. I used real tahini as I love the sesame taste and I have this almost always at home. I made a smaller portion as I served it together with another dip (your Guacamole with green onions) and mini grissini

review by:
(2 Mar 2017)