Pumpkin and Roast Garlic Hummus | Rebel Recipes (2024)

FAQs

How do you make hummus more interesting? ›

I love blending in roasted red peppers for red pepper hummus, but olives, pine nuts, roasted garlic, and extra spices are also great options. You can also add ingredients to the top of hummus, like in this spiced beef and feta hummus.

Made with steamed chickpeas, tahini, and extra roasted garlic for the flavored hummus everyone loves. Ingredients: Chickpeas, water, tahini (sesame), sunflower oil, olive oil, roasted garlic, sea salt, citric acid, cumin, guar gum.

If you don't have an extra hour to roast any, you can use raw garlic instead to make regular, classic hummus! Be sure to only use one or two cloves of raw garlic, NOT a whole head! The flavor would be extremely intense. I use a whole head of roasted garlic because the flavor is much more mellow after roasting it.

Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Hummus is a healthy, versatile snack. It is packed with nutrients and offers protection from various diseases. It's easy to make your own at home, and you can find all kinds of flavors at the grocery store, from black bean, roasted garlic, and coconut curry to red velvet and chocolate mint.

What to Serve with Garlic Hummus. Serve garlic hummus with veggie chips, pita chips or crudités. Add garlic hummus to a veggie sandwich, to meal-prep lunch bowls or top it with slow-roasted vegetables.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

As an appetizer and dip, diners scoop hummus with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant. Hummus is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices.

The difference between tahini and hummus couldn't be simpler — while tahini is an ingredient, hummus is a finished dish that incorporates tahini. Both are incredibly versatile and have transcended the world of Middle Eastern cuisine to become a food staple around the world.

What is the difference between Greek hummus and Lebanese hummus? ›

However, there are differences; these countries would serve different traditional food with their hummus recipes, and would tend towards making their hummus with local ingredients—i.e., a Greek hummus would likely use Greek olive oil and chickpeas, whereas a Lebanese hummus would use ingredients sourced closer to ...

Store-bought hummus that is stored properly — that is, lid securely on the container to keep out moisture and bacteria and refrigerated — can last anywhere from three to 10 days past the "use by" date, while a homemade version should be eaten within three to five days of making it.

Leaving out a single garlic clove from a bowl of hummus reduces the flavor, truly. Garlic provides a spicy heat undertone that can be replaced with extra lemon juice, a dash of cayenne pepper, or a pinch of ground cumin. We will make this hummus without garlic instead with tahini, lemon juice, and olive oil.

Hummus is very nutritious, but has a high water activity that supports the growth of several microorganisms, including spoilage microorganisms like Listeria monocytogenes, Salmonella, and Escherichia coli [6]. In addition, it is susceptible to microbial cross-contamination during preparation and post-processing [3].

If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips).

The taste:

I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.