Orlando in June

daisi - September 11, 2011

Meatless Monday: Sopapilla Cheesecake

daisi - September 11, 2011

Hummus Two Ways

daisi - September 11, 2011

You might remember a few months ago when I gave you my favorite (and very easy) hummus recipe. Today I thought I’d share a variation to spice things up a little. By adding a few additional ingredients, you transform your hummus to a spicier snack.

You’ll need everything from the original recipe:

  • 2 (15 ounce) can garbanzo beans, drained, liquid reserved
  • 2 cloves garlic, crushed
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil


  • 1/8 cup lemon juice
  • 4 cloves garlic, minced
  • 2 slices jarred jalapeno pepper, chopped
  • 1 teaspoon liquid from the jar of jalapeno peppers
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons cayenne pepper

Combine everything in your food processor (including your new ingredients).

Mix the hummus and slowly add juice from the garbanzo beans until you get to your desired texture. Refrigerate for up to 2 weeks and enjoy the spice!

My next hummus idea isn’t a new recipe, but rather a serving suggestion. You can use either of the two recipes I’ve shared here or your favorite store bought hummus. I made these for a dinner party as an appetizer and I think they turned out perfectly.

What you’ll need is:

  • hummus
  • cucumbers
  • roasted red peppers

Start by peeling (or partially peeling) your cucumbers and chopping them in 1-inch slices.

Next use a melon baller to scoop out the middle of the cucumbers to make a little cup.

Fill a plastic bag with the hummus of your choice and snip off one of the corners to create a “piping” bag.

Now you can easily fill the cucumber cups with the hummus for bite-sized snacks. I topped with thin strips of roasted red bell pepper for looks (very easy!).

[as seen on square]







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