Some say hummus is a girl’s best friend.

Yesterday, I saw Candice’s peanut sesame hummus with chias and instantly developed a craving! I decided to make hummus to entertain myself in the kitchen, in lieu of baking a sweet treat.

Unfortunately, despite how great her recipe is, I have a peanut allergy. So, I had to brainstorm other ingredients to flavor up the hummus. I decided on sweet potatoes (after seeing Lauren’s recipe for Superbowl Snacks).

Alas, I only had one small potato. The result: a half batch of sweet potato hummus and the rest mixed with carmalized onions (à la this layered dip on norecipes).

Hummus Base:

  • 1 can chickpeas
  • 2 tsp tahini
  • 1 tsp citrus juice
  • 1 clove of garlic
  • dash of salt

The hardest thing about making hummus is having tahini on hand. The rest of the preparation is really a cinch.

The variety of ingredients are endless: garlic, artichoke hearts, roasted bell peppers, spinach, curry spices, or the ingredients I chose. I even saw a recipe for dessert hummus, if you can believe it. The Wannabe Chef has a few recipes for it, actually. I’m so curious what it might taste like!

It all happens in the food processor. It doesn’t matter what citrus you use, either. Some say lemon or lime. Now, I’m adding orange to the list.

The only thing that might impact the negligible prep time is the ingredients that will be mixed into the hummus base. The onions I made, for example, took about 20 minutes on the stove top and another 10 to cool down before going into the food processor.

The mix is supposed to sit in the fridge for 30 minutes+ to let the flavors develop.

I am not sure which one was my favorite, I loved them both honestly. I think the caramelized onion dip would vanish at a football party.

TIP: If you want to make a double batch, it is possible to freeze the hummus. It will defrost at room temperature in a few hours, and will have a good consistency upon thawing.

Alongside these creamy dreams: whole grain tortilla chips.

I just cut up some soft taco shells and baked them in the oven for a few minutes on each side.

Slightly chewy and crispy. These didn’t last very long at all!

I have got to pat myself on the back for avoiding sugar in the processed form for 24 hours straight. Let’s see what tomorrow brings.

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