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Hummus

Creamy Hummus Pasta with Roasted Brussels Sprouts

Creamy hummus pasta with roasted brussels sprouts. Yes, I just said hummus pasta. This is my new favorite way to eat hummus and I hope you’ll give it a chance too – Trust me, it’s so much better than it sounds! Imagine a creamy, garlicky sauce with salty vegan parmesan and crispy roasted brussels sprouts, all on top of pasta. Not only is it delicious and comforting, but this pasta is also extremely easy. It’s all done in one pot (plus a baking sheet if you’re serving it with brussels sprouts) and the sauce is done with only 3 ingredients: Hummus, garlic powder and lemon juice. That’s it! This is how it goes: Roast the brussels sprouts (you could roast chickpeas too!). Boil the pasta. Save some pasta cooking water. Stir the hummus, water, lemon juice…

Classic Lemon Garlic Hummus

Going back to the basics with my go-to classic lemon garlic hummus. I’m sure I’m not the only one, but hummus is something I often make without measuring. I just throw a can of chickpeas in the food processor, along with lemon juice, oil, salt and a generous amount of tahini. Well, after years of imprecise hummus-making, I finally decided to write down my own recipe. Everyone has different preferences when it comes to hummus (I tried some versions that I didn’t care for in the past), but this is my favorite. Lots of flavor, lower in salt and more tahini. The internet may be filled with homemade hummus recipes, but I wanted to share my version, partly because I can then refer to this recipe whenever I use hummus in another recipe. One of…

Lemon Sweet Pea Hummus

Today I’m sharing the recipe for this delicious spring-inspired lemon sweet pea hummus. When I’m not trying a hummus recipe from one of the few cookbooks I own, I usually just throw all the ingredients in the food processor and hope for the best. It’s one of those recipes that I made so many times that I can just guess the amount of each ingredient needed. It helps that hummus is a very simple dish that can be made many different ways, while still tasting great. Don’t get me wrong, it is possible to make bad hummus (been there!), but today, I’m sharing a good one. Like most hummus recipes, this one is very simple. Just throw all the ingredients in a food processor or high-speed blender and…

Creamy Roasted Beet Hummus

Pink hummus is so much better than regular hummus. It just is. There’s something about eating pink food that makes it so much more exciting. It would probably be a good way to convince kids to try hummus… If they love this color of course. When I was testing this recipe, I had to find creative ways to use up almost 3 cups of hummus in a week between Shaun and me. That’s a lot of hummus for two people! So not only was I dipping vegetables in it, I was making beet hummus, avocado, cheese and lettuce sandwiches every day of the week. It was an easy lunch for work and it helped me use most of it. I also love seeing the look on people’s face when they see me eating a pink…

Golden Hummus with Curried Roasted Chickpeas

There’s hummus and then there’s golden hummus. Turmeric is quickly gaining popularity, so I was surprised not to see any turmeric hummus. I thought I’d give it a try and I was pleasantly surprised with the results! The color is really bright (as Shaun pointed out, it’s the color of pee… thank you Shaun, thank you.) Despite that comment, we both found this hummus SO flavorful. I also added cumin and garlic to give it a boost. I like to top it with crushed chili peppers, parsley and roasted chickpeas. Eat it with roasted carrots, crackers or raw vegetables and you got yourself the perfect snack or a quick healthy lunch. For the chickpeas, I decided to go with a curry flavor since it pairs well with the turmeric and the cumin in the hummus. Not…