This is a guest post from Becky Rudin of The Sugar-Free Fairy:
Hello SS&GF readers! My name is Becky and I’m the girl behind the sugar-free, gluten-free, soy-free, cow-dairy-free, & peanut-free website The Sugar-Free Fairy. I’m so excited to be doing a guest post on SS&GF today.
I graduated from college in May, and my parents decided to throw me a graduation party featuring a few of my recipes. We were making hors d’oeuvres for about 70 people which is no easy task, so any shortcuts were welcomed. That’s how this hummus trio was born – and you bet it was authentic, creamy, delicious, and EASY. It started as my basic hummus recipe, and then was embellished first by roasted red peppers, and then by chipotle for some kick, resulting in three completely separate and unique bowls of finger-licking good hummus. The best part? It was all from one batch, and we didn’t have to clean the food processor or the utensils until we were all finished.
So if you’re entertaining or simply like for things to be easy, I highly recommend you try this recipe! It’s also perfect because it should be made the night before (or even a day or two before) the party so you can just make it and then forget about it while you fuss with the rest of the party planning. In our case, we were scrambling last minute to throw together fruit kabobs, mini zucchini pizzas, and other goodies that you can see here.
You could also be totally awesome and ditch the party idea and just eat them all yourself, because trust me – you’ll want to.
- 2 15-oz. cans chickpeas, drained and rinsed extremely well (save a few for garnish)
- 2/3 cup tahini
- juice of 4 medium sized-lemons
- 6-8 cloves garlic, crushed
- 2/3 tablespoon ground cumin, to taste
- 1 teaspoon sea salt, to taste
- 1/2 cup EVOO
- water, as needed
- 1 jar roasted red peppers (about 1/2 cup when drained)
- dried chipotle pepper spice, to taste
- paprika, parsley, za'atar, a few extra chickpeas, and red chili flakes for garnish
- Drain chickpeas and rinse very well. You may remove the little chickpea skins if you want to, but I tried making hummus with them and without them and found it had zero effect on the creaminess. I wouldn't waste your time! Set the chickpeas aside.
- Combine tahini and lemon juice in the food processor and let it go for a few seconds until they are well blended. It's important to do this FIRST.
- Add the garlic, cumin, and sea salt. Process again.
- While processor is running, add chickpeas a few at a time until they are all well blended.
- Then drizzle in olive oil and let it go for a couple of minutes.
- Add water to get the texture you want. I add a couple of tablespoons. Remember that it will thicken in the fridge!
- Add roasted red peppers to the remaining 2/3 of hummus in the food processor and process. Take 1/2 of this hummus and put into a serving bowl and garnish with a few chickpeas, or perhaps a couple pieces of the roasted red pepper if you have any left over.
- Add your chipotle! I added about 1 tablespoon but I like a lot of heat, so PLEASE exercise caution and add a bit of chipotle at a time and taste until you are satisfied with the spiciness. Garnish this one with some red pepper flakes and stick it in the fridge.
- Let the hummus trio chill for a few hours, preferably overnight. This is a perfect appetizer to make the night before so you don't have to worry about it the day of the party!
Becky is the healthy-living fanatic behind the sugar-free, gluten-free, dairy-free, allergy-friendly website, The Sugar-Free Fairy. She loves finding ways to transform guilty-looking treats into healthy recipes that taste even better than their unhealthy counterparts, and she also cooks up a storm of other menu options for the low-glycemic, allergy-friendly lifestyle. After being put on a special diet, Becky became obsessed with cooking and found a passion in helping people on special diets turn their dietary restrictions into a fun and creative adventure. Connect with her on Facebook, Twitter, and Pinterest!