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Honey Hummus

Debra Redalia

 

This image uses honey to make the hummus smooth instead of tahini and olive oil. And the gentle sweetness pairs perfectly with the flavor of the chickpeas.


 
I first got the idea of eating honey and chickpeas together a couple of years ago when Larry and I visited a friend in Pasadena, California who raises bees.

As an appetizer to the dinner he was preparing for us, he served hummus with honey from his own bees poured over the top.

It was astounding.

Now that I am minimizing fat in my diet, I am wanting to make hummus without so much olive oil and tahini.

So I tried honey and it was perfect.

I didn’t measure but I think try about a tablespoon of honey to a cup of cooked chickpeas in a food processor.

Amazingly this produces a very fluffy light hummus instead of the usual dense and creamy hummus.

Larry and I both loved it and I’m going to make it again.

That’s a little paprika on the top.

Even though this is sweet, it’s not so overly sweet that you couldn’t add any savory ingredients to have a savory hummus. I’m thinking chopped green olives folded in by hand at the end. Or mix in chopped falafel ingredients—onion, garlic, parsley, coriander and cumin—roll into balls and cover with chopped parsley and cilantro. Oh that sounds so good I can hardly wait to make this.

Or try a sweet route as well with more honey on top, or chopped dates and cardamom.

Anything goes with this hummus.

I’ll probably be adding more variations here as I make them.