Rustic Hummus

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I hear so many people going gaga over hummus.  Honestly, anything with the color and consistency of baby food just isn’t that appealing to me.  And to lop it up on an overly-microwaved pita bread….no thank you!

But leave it to Ina Garten, my hero, to create a more palatable version.  And leave it to The Free Spirited Woman to fine tune it a bit.  Not that it needed it but since I like big flavor I prefer a bit more garlic than the original recipe.

I hear so many people going gaga over hummus.  Honestly, anything with the color and consistency of baby food just isn’t that appealing to me.  And to lop it up on an overly-microwaved pita bread….no thank you!

But leave it to Ina Garten, my hero, to create a more palatable version.  And leave it to The Free Spirited Woman to fine tune it a bit.  Not that it needed it but since I like big flavor I prefer a bit more garlic than the original recipe.

 

Rustic Hummus
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If you're a purist you'll start with dried chickpeas. Not me, I'm the queen of shortcuts and not above using canned chickpeas. However, I wouldn't think of using garlic that comes out of a jar!!!
Servings
6-8 friends
Servings
6-8 friends
Rustic Hummus
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
If you're a purist you'll start with dried chickpeas. Not me, I'm the queen of shortcuts and not above using canned chickpeas. However, I wouldn't think of using garlic that comes out of a jar!!!
Servings
6-8 friends
Servings
6-8 friends
Ingredients
  • 2 cans chickpeas a.k.a. garbanzo beans
  • 1/2 cup chicken stock
  • 3 tbsp olive oil
  • 2 medium tomatoes seeded and diced small
  • 3 cloves garlic minced, more or less depending on your tastes
  • 1/4 cup Parmesan cheese grated
  • 3 tbsp flat-leaf parsley minced
  • 2 tbsp lemon freshly squeezed
  • salt and black pepper to taste
Servings: friends
Instructions
  1. Pour the chickpeas in a colander and rinse under cold water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and give it a few pulses to coarsely chop the chickpeas. DO NOT puree or you will have the consistency of baby food!
  2. In a medium (10") saute pan, heat the olive oil over medium heat. Add the tomatoes and saute for 3-4 minutes until the tomatoes are softened. Add the garlic and cook for another 2-3 more minutes until the garlic begins to soften.
  3. Add the chickpeas to the tomato mixture, stirring to combine. Cook for about 5 minutes, stirring occasionally, until heated through.
  4. Remove from the heat and stir in the Parmesan cheese, parsley, lemon juice, salt and pepper. Taste for seasonings.
  5. Pile into a serving bowl and serve warm or at room temperature with toasted baguette slices.
Recipe Notes

This recipe is easy to prepare and so much more flavorful than traditional hummus.  It makes a great appetizer or an accompaniment to a soup and salad meal.  For variation a little chopped roasted red pepper would be delicious.  Enjoy!

Lynn

Adapted from Ina Garten, Barefoot Contessa, Foolproof cookbook.

Follow me on Instagram - thefreespiritedwoman

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