Hum mus do you like hummus? We like it so much that we don’t just double dip in it, we triple dip. It’s a great any time snack and delightful versatile spread. At St. Olaf we were spoiled with homemade hummus of almost every kind imaginable. Feta and garlic, roasted red pepper, goat cheese, spicy chipotle, basil, white bean…the list is never ending. Since we can no longer walk three minutes to the caf and pay with our fake money (also known as a pre-paid meal plan. Thanks Mom and Dad!) we’ve been buying our hummus. But to be honest it’s just not up to par with our spoiled taste buds. However, last Saturday we went out to dinner at a restaurant in Minneapolis, the Wilde Roast (so good!), where we were served hummus that contended with that of the caf. We asked our server what was in the hummus, but she wouldn’t reveal the secret recipe for this mouth-watering dip. So today we decided to toss away store bought imposter hummus, and create our own. While it does not taste exactly like the hummus in the caf or at the Wilde Roast, it’s pretty darn good and very simple to make. Not to mention less expensive too!
We made a refreshing lemon rosemary and garlic hummus to go with the freshness of summer. When we first started blending the chickpeas they had a chalky texture. Who really wants to eat chalk? (Besides your three year old cousin, niece or nephew, which we know from experience is true). To solve this dilemma we added a few teaspoons of plain Greek yogurt. And voilà! We created the smooth and velvety hummus we had been craving, with just a few whole chickpeas remaining to add texture. Our hummus could have used just a bit more lemon, so go ahead and taste the hummus as you blend it, and add more garlic or lemon as needed.
We have two weeks of freedom left before we start our “real life” as corporate working women. In the meantime we are relaxing by the lake at our cabin and soaking up the summer sun, which surprisingly can build up an appetite! So we enjoyed our hummus with carrots, cauliflower, grape tomatoes, and apples on the deck. It was so tasty! Thankfully we made enough for left overs which will be great spread on a piece of multi-grain bread, with a slice of tomato and avocado for lunch tomorrow. Happy double dipping!
- 1 15 oz. can chickpeas, drained and rinsed
- Juice of 1 ½ lemons (about 1/3 cup)
- 3-4 cloves of garlic
- 3 teaspoons plain Greek yogurt
- 3 sprigs fresh rosemary
- 3 tbsp. warm water
- 4 dashes garlic salt (you can add more or less at your discretion)
- Dash of black pepper
- In a food processor chop garlic.
- Add chickpeas, rosemary, lemon juice and water and pulse a few times. Mixture should remain chunky.
- Add yogurt and garlic salt, and blend. If the hummus is too chalky add more Greek yogurt.
- Taste to test flavor. Add more garlic, garlic salt, and lemon as desired.
- Serve with fresh veggies, spread on crackers, pita bread, or dip in tortilla chips. Enjoy!
Nutrition info per serving (2 tbsp.)
Calories: 65 Carbs: 9g Fat: 1.5g Protein: 4.5g Sugar: 3g Sodium: 1695mg
*You can lower the sodium amount by using less garlic salt.