Jump to Recipe

There are times I enjoy hummus, pure and simple.

Then, there are days I confuse the recipe for pizza.

Am I the only one who goes topping crazy?

I’ve been around the hummus making variation block. To me, there are few things that can throw a recipe into oblivion, so in method, consistency, and ingredients – I’ve included the base recipe we use most.

But today, there’s more.

Start with creamy garlic hummus, then layer sweet red bell peppers and onions, marinated artichoke hearts, and top with a sprinkle of basil and pine nuts. There you have a 4th of July weekend hit.

Let’s Make a Holiday Hit

1. Do you love garlic? If so – crush, peel, and cut the ends of two bulbs. You read right. If not as much – crush, peel, and chop the ends of how many cloves you see fit.
2. Add a 1/2 cup of fresh squeezed lemon juice and 1 teaspoon of salt to a food processor.
3. Now pulse until blended. If you capital L-o.v.e garlic, pulse until chopped. Please, if you like or love garlic, pulse until minced. Let stand for 10 minutes, as this will help mild the bite of garlic. I read this step on Cookie and Kate, have tested, and don’t leave hummus without.
4. Meanwhile, drain and rinse two cans of garbanzo beans (Goya is amazing!). I learned to pop the skins off from the No Meat Athlete, by way of Oh She Glows. I find taking the skins off therapeutic, but when I do, haven’t noticed much of a difference in texture. What I did find a game changer, is how he runs the machine for awhile, which I do and haven’t looked back since 2013. I tried boiling the garbanzo skins off too. For me, the effort wasn’t worth the difference in result.
5. Once 10 minutes is up, add the garbanzo beans and a 1/2 cup good quality tahini. Spin the processor once again.
6. Through the feed tube, add 2 Tablespoons olive oil (or equivalent) and 2 Tablespoons cold water.
7. Open the lid; look for consistency and taste for flavor. Add more water, lemon juice, salt, or even 1/2 teaspoon paprika (smoked, if you prefer) for a kick in the pants. If perfect, yippee! Plate and top or cover and refrigerate.

Now for the Toppings and Assembly

1. Cut homemade or store-bought marinated artichoke hearts into bite-sized pieces and dice red bell pepper and onion. Chiffonade basil leaves and set aside.
2. Place a small pan dry over medium heat. Add 1 – 2 Tablespoons pine nuts in a single layer. Once the pine nuts smell fragrant, shake. Shake about 3-4 times until toasted, about 5 minutes. Pour the pine nuts in a shallow bowl or on a cutting board and set aside to cool.
3. About an hour before you’re ready to serve, place your toppings on the hummus. Starting with red peppers and onion, then wedge the artichokes between, and save the basil and pine nuts for last. A color pop and party for your guests and mouth!

Ahhh! First scoop shot. Holding a camera and going in for a bite. Not easy. Food bloggers make it look so though ; )