Well, it’s Monday, and that means another installment of ‘The Food Matters Project’. This week’s recipe was chosen by Erin and is a true testament to how making a simple change to a common recipe will bring about a new perspective.
As is encouraged in this project, I made a couple of changes to the recipe as well, giving it my own spin. Not long ago, when out to dinner with friends we had hummus as one of our appetizers. It had a sweetness to it that I loved when paired with the saltiness of the pita chips. In experimenting on my own I found a couple tablespoons of honey added just the right amount of salty/sweet I was looking for. Another substitution was using sesame seed oil instead of tahini. You’d never know the difference.
Hummus Served Hot
here for the original recipe with Erin of ‘Naturally Ella’
3 cups canned chickpeas, rinsed and drained
2 garlic cloves
1 lemon, juiced
1 tablespoon sesame seed oil
2 tablespoons honey (or agave if you prefer)
kosher salt and pepper
Chopped parsley for garnish
Put the chickpeas, lemon juice, sesame oil, salt, pepper and garlic cloves in food processor. While processing stream in 2 tablespoons of honey. Process for a minute or 2 until smooth. Add more lemon juice as you like until you reach the desired consistency.
Transfer the puree to a saucepan over medium heat; heat through while stirring constantly. Adjust seasonings as needed with salt and pepper. Pour into a serving dish. Garnish with parsley.
Enjoy with fresh veggies or pita chips.
Be sure to head on over to ‘The Food Matters Project‘ to see all the other great interpretations of this recipe. With so many creative food bloggers participating, you’re sure to find a recipe you’ll love.
Happy Monday!
Alison
Love the idea of sweet and salty- I don’t think I would have ever thought to add honey! Definitely going to try this next time!
Thanks Erin, I hope you enjoy it!
I love the salty/sweet idea! Must try it this way. And I just love your presentation.
Thanks Melissa!
Love your presentation! Love the sesame oil and honey addition too.
Thanks Margarita!
Great tip on using sesame oil instead of tahini; I’ll ahve to keep that in mind next time I run out of it. Looks great and your pics are beautiful!
Thanks Ana!
Gorgeous photo! Love that it is served warm, a delight on cold days!
Thanks Ambika!
I have thought about using sesame oil as well but haven’t done it yet – so glad to see it done and tasty!
Alyssa–you wouldn’t know the difference. Nice to know too, because I don’t always have tahini around, but usually sesame seed oil is in my pantry.
Love the hummus! If you ever want any suggestions…I think you should strongly consider sharing an eggplant parm recipe on here
Molly–thank you for the suggestion! I’ll have to work on it.
Oh…I think a little sweetness would be really good!
Lexi–It is a nice change to traditional hummus. I really like it.
I never would have thought to make hummus on the sweet side, great idea! And beautiful images too!
Thanks Jacqui!
I have never had hummus served warm. This sounds so delicious! I might be making some hummus today. Have you ever made homemade pita chips?
Brooke–I havent’ made homemade pita chips before, but would really like to give it a try.
I love the idea of using some honey to pair with the salty pita chips! I loooove honey and have started using it a lot more in my cooking/baking (since I cut out processed sugars). I can’t wait to try this! Do you think I could add it to some of my leftovers?
Kristen–I don’t see why you couldn’t add the honey into your leftover hummus. I really liked the sweetness, it just seemed to lighten it up a bit.