There are a lot of awesome things to say about hummus. I think the most awesome thing (aside from how delicious it is) is how easy it is to make at home! You don’t have to have any special equipment (any blender or food processor will do), you can buy canned beans or cook them from scratch, you can add whatever you want, and it’s pretty universally well liked. It goes well with chips, on sandwiches, with veggies, on toast, or even just by the spoonful! Chickpeas are a good source of protein, calcium, and iron, so it’s even a well balanced food.
I am a fiend for trying new foods, so naturally I am constantly experimenting with different ingredients to blend into hummus. This may sound odd, but one of my favorite hummus recipes uses peanut butter instead of tahini! I came up with this spinach and parsley hummus awhile back when I was trying to use up leftovers in the fridge. Parsley is my favorite herb. It has such a fresh and distinct flavor. It is the reason I love tabouli so much (I use extra parsley instead of mint.) This hummus recipe is bright and fresh, strong enough for a noticeable pop of flavor, but not overpowering.
Tonight we made pita pockets for dinner, featuring this spinach and parsley hummus, homemade tzatziki, tomatoes, fresh tofu, thinly sliced cucumbers, green onions, parsley, shredded carrots, and homemade sauerkraut. Pita bread is very easy to make at home. A simple to follow recipe that I often refer to can be found here. I like to cook them in the oven on a baking stone. I find that method to produce more consistent results (and less smoke in the kitchen…)
- About 2.5 cups chickpeas (1 cup dried, slightly less than 2 cans)
- 10-14 leaves spinach (about 1.5 cups)
- 1/2 cup fresh parsley
- 1-2 cloves garlic
- 1/4 cup tahini
- 4 TBS lemon juice
- 1 TBS olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- dash garlic powder
- Combine all ingredients in a food processor and blend until desired consistency is reached.