Italian Style Hummus


I think I’ve said this before, but I love Hummus, and recently ran across a recipe in the newspaper by J.M Hirsch for an Italian-style Hummus.You know what happened next.

Yup, I read it, realized I had all the basic ingredients here, and since I was going to my usual Friday night gathering I had to make it and take it.

So I did.

And tasted it as I was putting the recipe together, and changed a few things around just a tad, mostly for my own taste before serving it and it was well received.   Let me climb up on a soapbox here and say, that if you are trying out a new recipe and you taste it, and it’s not quite to your taste, trust your taste buds, they know you, and don’t be afraid of changing the recipe a little.  I’ve even been know to make something and take part of it aside to experiment on it.  And sometimes the experiments work and sometimes they don’t.

My friends are so good about trying out new things, and passing comments on them.

The basic recipe called for just 1/2 a cup of pine nuts, but I decided a whole cup worked better.Following is the recipe I followed, and in blue to the side, how I changed it up, cause I could and I did.

Italian-style hummus with diced tomatoes

1 (15-ounce) can cannellini or other white beans, drained and rinsed  ( I used Great Northern Beans)
6 cloves garlic, minced, divided ( 2 cloves of fresh garlic, minced in the spread, and 1 clove in the topping)
1/2 cup pine nuts (1 cup in the hummus and another 1/4 cup toasted pine nuts for the topping, I buy the larger bags from Sam’s Club)
Zest and juice of 1 lemon   (I used the zest from my own home grown Meyer Lemons)
1 tablespoon plus 1 teaspoon chopped fresh rosemary  (I used about a tablespoon or so of Rosemary from my plant)
1/3 cup extra-virgin olive oil, plus extra  (didn’t really measure, but did use about 1/2 cup or so, as well as about 1/3 water as the beans were too dry)
Salt and ground black pepper
1 large tomato, diced
Balsamic vinegar (whoops, forgot this, but used some olive oil instead)
In a food processor, combine the beans, half of the garlic, pine nuts, lemon zest and juice, and 1 tablespoon of the rosemary (chop or mince the garlic and rosemary first, otherwise they don’t break down as well). Process until chunky smooth.
With the processor running, drizzle in the olive oil until the hummus reaches a smooth, silky texture. Taste, then season with salt and pepper, and set aside. (here is where I added some water, otherwise I think it would have been too oily if I had added more oil than the 1/2 cup I used). 
In a bowl, toss together the tomatoes, the remaining 1 teaspoon of rosemary and the remaining garlic. Taste, then season with salt and pepper.

I mixed up the tomatoes with the garlic and added some toasted pine nuts along with the minced rosemary and served them alongside the hummus.   And I have to add, this was so good used as a dip with some celery and carrots.

And I made this all with my little 2 cup processor and an immersion blender.  I’m saving up for a real, live, 12 cup food processor.   But for now my method works just fine.

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