Mine was delightful. It was filled with the perfect amount of food blog related shenanigans and relaxation.
Balance, when it is achieved it really is a lovely thing.Anyways, I have a confession to make. I actually made today’s hummus for the first time back in December, and I’ve made it more times than I can count since then. I had planned on sharing this with you in January, but I got caught up in healthy winter things.
And then, all the Valentine’s Day things.
And then, I got scared winter was going to come to an abrupt halt because Punxsutawney Phil didn’t see his shadow, so I hopped immediately back on board the cozy winter dish bandwagon.
And then, Easter started to approach and demanded recipes be shared.
You could say I’m easily distracted. And I can’t stick to an editorial calendar to save my life. Or, you could say many things popped up in the food-blog-esphere that required my immediate attention.
Savory, smoky, slightly spicy, and herbaceous, this hummus tastes like everything you love about fajitas… just blitzed into a creamy, smooth and healthy dip.
Boy detests hummus, (<– yes he is certifiably crazy, but about to redeem himself in 3, 2, 1… –>) and he absolutely loved this hummus. Now, I have made maaaaany different flavored hummus over the years, and he was quick to tell me they were all okay, but he’s not changing his mind about chickpeas.
But this one? He loved. Obviously to me that says it all. It says you should stop whatever you are doing right now and whip up some fajita flavored hummus… and whip it real good. 😉But first I have a couple notes for you guys:
- Are you still buying canned chickpeas or have you tried the slow cooker method yet?! Please tell me you are using the slow cooker. You don’t need to soak the dried chickpeas at all. Simply plop them, a half of an onion, some salt and water into the slow cooker and walk away. Come back 3 hours later and viola. Chickpeas that taste 5 billion times better than the crap in a can. You will thank me one day, but first you need to try it. 😉 (I included the instructions below)
- I always state in recipes that garnishes or toppings are optional, but in my (humble) opinion they aren’t really. Especially here. The jalapenos, cotija cheese, pico de gallo and fresh cilantro really elevates this hummus to the next level of yum and enhance the fajita flavor. So, what is optional is how heavy handed you are with the toppings.
- I like my hummus to have a thicker consistency, so I slowly add in about 7 tablespoons of the chickpea cooking liquid. For a thinner hummus, add more chickpea cooking liquid, one tablespoon at a time, until desired consistency is achieved.
- If you didn’t heed my request to slow cook your own chickpeas, you can use the liquid in the can and/or olive oil as a substitute for the chickpea cooking liquid.
So whether you love or loath chickpeas, I can guarantee you are going to want to devour all this fantastically Fajita Flavored Hummus. Plus, I made something seriously delicious with this hummus, so be sure to come back on Thursday and check it out! Until then, Cheers – to fajitas no longer being confined to a tortilla. #FajitaFreedomForAll
Savory, smoky and slightly spicy, this Fajita Flavored Hummus tastes like everything you love about fajitas, just blended into healthy, creamy, dreamy dip form!
- 1 Cup Dried Chickpeas – picked over for stones
- ½ Yellow Onion – root left intact and peeled
- 2 tsp Kosher Salt , divided
- 2 Cloves Garlic
- ½ Roasted Red Bell Pepper – roughly choppe
- 2 TBS Cilantro Leaves - packed
- ½ Lime – juice and zest
- 2 TBS Tahini
- 1 tsp Onion Powder
- ½ tsp Cumin
- ½ tsp Oregano
- ½ tsp Smoked Paprika
- ¼ tsp Chili powder
- ¼ tsp Ground White Pepper
- 1/8 tsp Cayenne Pepper
- ¼ Cup Extra Virgin Olive Oil
- Optional Garnishes:
- Jalapeno – cut into rings
- Cotija Cheese – crumbled
- Pico de Gallo
- Cilantro Leaves
- Pita Chips *
- Cook the Chickpeas: (*Do Not Soak) Place the dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
- Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, roasted red pepper, and 1 tablespoon of chickpea cooking liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed. Add the 1 teaspoon salt and remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in the chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*
- To Serve: Transfer the hummus to a serving bowl, drizzle with a bit of extra virgin olive oil if desired, and top with desired garnishes. Serve with pita chips and enjoy!
*Yield: Roughly 2 1/2 Cups
*There is no need to soak the chickpeas, they will cook and become tender in the slow cooker.
*I used a combination of half water and half vegetable stock.
*I used about 7 tablespoons of chickpea cooking liquid.
*This hummus is delicious with jalapeno flavored pita chips.
*Nutritional Information does not include optional garnishes and pita chips