How hot is hummus these days? It’s everywhere from cookouts to cocktail parties. But most of the time, it’s pretty bland and uninspired.
So we were happy to see this recipe for a lively green hummus, courtesy of our friends at the Mecklenburg County branch of N.C. Cooperative Extension agency. It’s perfect for those days when the herb garden goes wild, when you’re drowning in dill, overrun with oregano, buried under all that basil.
We’ll be sharing more tips and news from these fine folks in the days ahead, but in the meantime, here’s an easy recipe to get you going “green.”
Garden Herb Hummus
Serve hummus as a dip with fresh cut vegetables from your garden such as carrots, sliced radishes or sugar snap peas. Hummus also works well as a sandwich spread, in pita bread or whole grain wraps. You can also substitute chickpeas for soy or black beans!
One (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
1 tablespoon olive oil
1 tablespoon white wine or cider vinegar; OR 2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1/8 teaspoon black pepper
Dash cayenne (optional)
1/4 to 1/2 cup nonfat plain yogurt
1/4 cup chopped herb of choice
Suggested herbs: rosemary, parsley, cilantro, oregano, chives, tarragon
Place all ingredients except yogurt and parsley in a food processor. Add 1/4 cup of the yogurt and blend until smooth. Add more yogurt, if necessary, until desired consistency is achieved. Transfer to a bowl and stir in the fresh herbs.
Eat within two days for best quality and safety. Avoid letting hummus set at room temperature for more than two hours, total time.
Recipe reprinted with permission of the Mecklenburg County Center of the N.C. Cooperative Extension.