Strawberry Hummus
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When I first came up with the idea of strawberry hummus I was pretty certain it would be a revolutionary moment for the chickpea spread. My first try was good, but something was missing–the tahini! It might not be as ‘revolutionary’ as I had envisioned, but it’s pretty darn good, and will be great for summer at a BBQ on the horderve table.
This mix is surprising. And if you try it I’d LOVE to know what you think. It’s not too far off in flavor from the traditional hummus, but by adding 3/4 cup of strawberries and some honey, it brings in some sweet pink color. I think it goes great with green water vegetables like celery and cucumbers or creamy avocado.
Strawberry Hummus
16 oz cooked or canned chickpeas (rinsed and drained)
3/4 cup chopped strawberries
2 Tbs tahini
juice 1 lemon
1/2 Tbs cumin
2 Tbs honey
Combine all ingredients in the food processor.
I don’t have a picture of the whole batch of hummus. But I do have pictures of all the ways I ate this creation this week:
Strawberry hummus and sliced avocado on a 365 brand wheat cracker, sprinkled with salt.
Strawberry humus in a veggie wrap with cabbage, celery, yellow squash, lettuce, and avocado.
Strawberry hummus and salted avocado on cucumber slices.
Give it a try, folks. I can really see kids enjoying this too. The color is fun and the honey makes it just the right sweetness to compliment the tahini and tart lemon. And strawberries are just fun.
What is your favorite hummus flavor? Is there a combination you always go towards? Adding extra garlic ensures my hummus will be gone in a few days. But the best one I’ve made is surely my Spinach Pine Nut Hummus. What about you?
Enjoy your weekends all!
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