If you’re like us, you’ve probably eaten an entire bowl of hummus at one time or another — it’s just that good. Most consumers will buy hummus from the market, where it’s available in many different flavors. But if you’ve ever made hummus at home, you know how easy it is to make — it’s just a combination of a few standard ingredients, starting with a can of chickpeas. But if you want to take your average hummus to the next level, you’ll want to try some mix-ins.
See the slideshow for 10 ways you can reinvent hummus — some ideas riff on traditional Middle Eastern flavors, like tahini or lemon, but others give hummus a Mediterranean flavor (sun-dried tomatoes or rosemary-infused oil) or even Mexican (chipotle peppers). For our base, we use a standard hummus recipe.
Sun-Dried Tomatoes - Stir in 1/2 cup sun-dried tomatoes (coarsely chopped) to your standard hummus recipe or puree along with the chickpeas.
Rosemary-Infused Oil - Replace the olive oil in your standard hummus recipe with rosemary-infused olive oil. To make your own rosemary-infused olive oil, warm 1 cup of olive oil on very low heat, add 5 sprigs rosemary, cover and let steep off the heat for 10 minutes. Store in a jar or bottle in a cool, dry place.
Roasted Garlic - Add a head of roasted garlic to your standard hummus recipe. Puree it along with the chickpeas. To make roasted garlic, cut off the top of a head of garlic, wrap tightly in foil and roast for about 30 minutes in a 400-degree oven. Squeeze garlic from the skins to use.
Olives - Stir in 1 cup of chopped olives to your standard hummus recipe.
Chipotle Peppers In Adobo - Add 1 chipotle pepper to your standard hummus recipe. Puree along with the chickpeas.