Julie Van Rosendaal - Hummus

CBC Radio 2's Julie Nesrallah teamed up with our Julie Van Rosendaal on Tuesday morning for some tasty variations on traditional hummus.




Julie Nesrallah's Hummus
16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas (set it aside)
3-5 tablespoons lemon juice (to taste)
1-2 swirls of tahini sauce
2 cloves garlic
salt to taste
1-2 swirls of olive oil
Prep: smash it all together in a food processor for/during preparation; then start the motor and let it rip until smooth.
If it gets clumpy, add a bit more lemon juice or chick pea juice from the can until you get a smooth consistency. Place in serving bowl, and create a shallow well in the center of the hummus to add a bit of olive oil. Garnish with a bit of paprika on top and there you go!
Eat it with pita, Melba toast, nachos chips, fresh veggies, use it as a spread for a nice veggie sammie - hummous is so delish and so multi-purpose and so good for you. And it lasts for a week in the fridge to boot.

Julie Van Rosendaal's suggested additions:
Roasted Beet Hummus: add 1 roasted beet, peeled, and a pinch of cumin
Roasted Carrot Hummus: add 2-4 roasted carrots and a pinch of cumin
Pumpkin Hummus: add a heaping spoonful (or two) of pumpkin puree and a pinch of cumin; top with pumpkin seeds
Parsley Hummus: add a small bunch of parsley, chopped, and an extra squeeze of lemon
Green Pea Hummus: add 1/2 cup thawed frozen green peas, and an extra clove of garlic
Roasted Garlic Hummus: add a head of roasted garlic squeezed in, in place of the fresh clove
Toasted Walnut Hummus: whiz in 1/2 cup toasted walnuts, and top with chopped toasted walnuts
Roasted Red Pepper Hummus: add 1-2 roasted red peppers and a pinch of cumin, paprika and/or chili powder
Roasted Tomato Hummus: add a few roasted tomatoes, or sun-dried tomatoes along with a drizzle of the oil they're packed in
Roasted Chickpea Hummus: rinse and drain the chickpeas well, then toast them in a heavy skillet set over medium-high heat in a generous drizzle of olive or canola oil. Once they spatter and pop and begin to turn golden, use them to make hummus