I make almost everything that we eat from scratch. It may be a little time consuming, but it started as a necessity for me when my health was suffering and I needed to control every ingredient that I was putting into my body. Since I’ve climbed my way out of the hole that my health was in, I’ve slowly started to add in a few ‘convenience’ foods… even though I’m still a little weird and do things like make my own yogurt. When my friend learned this she asked me if I was a pilgrim, and if I churned my own butter, too.
Haven’t tackled that yet, although that imagery was pretty hilarious.
But one of the pre-packaged pleasures I have reintroduced to my diet is hummus.
Did you know hummus is not that popular in Greece? My husband actually had it for the very first time after we relocated to America. You will find it on a lot of menus in the touristy places, because they know Americans are looking for it, even though it’s really more of a middle eastern thing.
Mind blown, am I right?
But back to the subject at hand…
I won’t buy most premade hummus since they almost always use unhealthy oils like soybean and canola and preservatives and artificial ingredients that don’t belong in my body. There are a few brands that pass my strict screening process, however, and there is one brand in particular that I’ve become a little too attached to. They are a local company right here in North Carolina (Asheville), and they just hired one of my best friends to help them introduce their product in New York! So excited for her (and the possibility of visiting and finding a fridge full of samples).
I honestly was buying too much Roots Hummus, so I took some inspiration from one of their tastiest flavors and put my own spin on it.
Creamy hummus just feels like the perfect canvas for bold flavors. And since mixing up traditional recipes is something I’m rather fond of, I decided to merge the beloved side dish with a few of my favorite flavors. Since I resisted the store bought hummus, I did take a little shortcut with the green curry paste. If you are feeling super ambitious, you can check out how to make your own here. Seeing that it involves 13, somewhat elusive ingredients, I’ll be sticking with the store bought stuff for now.
I might be a pilgrim, but I’ll take a good shortcut when I see one.
The store bought variety checked out ok on my ingredient screening, so I don’t feel all that bad.
The curry paste is garlicky and spicy and adds an amazing, mellow heat to the hummus the way only curry can. The cilantro and lime bring in a fresh bite, while the coconut milk really cools everything down. I could eat this stuff with a spoon (and I did, don’t get me wrong) but if you can resist, it’s perfect when scooped up with a crunchy beet chip.
There are 100 ways to love a beet, and this is one of my new favorites. The trick is to bake them just until they’re crunchy without getting too dark. When a veggie takes the form of a chip, what more could you ask for?
Until I make my way up to New York and a dear friend’s sample packed refrigerator, I’ll be getting my hummus fix this way. And I’m ok with that, shortcuts and all.
- 1 can chickpeas
- 2 tbs liquid from canned chickpeas
- 3 tbs lime juice
- 1 tbs tahini
- 1/4 cup + 1 tbs full fat coconut milk
- 3 tbs green curry paste
- 1/2 cup cilantro leaves
- salt to taste
- 4 medium-large size beets
- olive oil
- sea salt
- sesame oil
- crushed red pepper
- lime wedges
- coconut milk
- Preheat oven to 350.
- Peel beets, and slice thinly with a mandolin. Add to a mixing bowl, drizzle with olive oil, and toss to coat.
- Arrange beets in a single layer on two baking sheets. Sprinkle with sea salt and bake for 20-30 minutes, flipping about halfway through*
- When chips are done, transfer to paper towels and let them cool to crisp up.
- Meanwhile, open can of chickpeas and drain*, reserving 2 tbs of liquid. Add chickpeas, reserved liquid, lime juice, tahini, coconut milk, curry paste, cilantro, and sea salt to a food processor. Blend until smooth, adjusting salt and pepper as needed.
- Transfer to a serving dish, and refrigerate until serving (improves flavor to be made ahead of time)
- Before serving, finely chop cilantro leaves and stir in crushed red pepper, squeeze of lime, sea salt, and sesame oil. Swirl over top of hummus along with coconut milk and chopped cashews. Serve with beet chips
*It is important to slice beet chips thinly so they get crispy. Careful not to let them go for too long, as they will take on a bitter flavor if overdone. Remove them when their deep red color starts to lighten a bit. They will crisp up as they cool. *If you are sensitive to legumes, soak dry chickpeas and cook before making hummus (see post on soaking and sprouting) *The flavors of this hummus really are elevated by letting it hang out in the fridge for a while.
Don't let me do all the talking! Let me know what you think in the comments.