1 can chick peas (garbanzo) drained and rinsed
3 tbsp tahini
3 cloves of garlic
juice of one lemon or orange
1/4 of the above fruit including the peel
1 tsp cumin
In a food processor add all of the hummus ingredients and pulse till well mixed. This will give you a bit of a dry chunky hummus. To avoid extra calories and if you want it smoother, add some of the bean liquid and pulse again. Add salt as needed.
If you don’t mind extra calories you can add 2 tbsp of olive oil.
Eat one serving of hummus with 2 ounces of burrata cheese, 1 tbsp of fig jam and an english muffin.
Hummus alone serves 4: 159 calories per serving, 636 total calories for the whole batch. If you add oil up each serving to 200 calories. Vegan
Meal calories: oil free hummus, burrata, fig jam and english muffin: 481 calories. Vegetarian
Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread, from a local baker, Noble, and ginger in the fig jam.
We find it just perfect to use english muffins or toast. The combination of the ingredients is amazingly delicious. If you have never had burrata cheese, it is a soft mozzarella outer layer with cream and soft cheese in the center.
There are so many ways to make hummus. Try it with a half an avocado, or add a cup of fresh spinach. Sometimes we like it a bit spicy so we add some red pepper flakes or hot sauce. Have fun with it.
“Wine: Pinot Noir – I would go with an Oregon/Washington Pinot for this dish as California styles tend to be more fruit forward. The smokiness will be an excellent compliment to the sweetness of the fig and the richness of the burrata.
Beer: Belgian Wit or Bavarian Hefeweizen. These bright and crisp styles are a great compliment to any Middle Eastern mezze dish. Lemon and clove will really bring out the natural flavors in the hummus.”
– Damian Kelley