Hummus Help Please

I recently tried hummus for the first time and fell in love with the rich creamy flavor! I am so sad it took me 38 years to try it! It is a really filling and satisfying snack. It really sticks with you and helps curb those mid-afternoon cravings.
I am looking for some tried and true great tasting recipes and ideas of different ways to eat it. I have seen them with pita chips and pretzels and I have been eating them as a veggie dip. Any suggestions would be greatly appreciated.:glasses:

You can use it instead of mayo in sandwiches.

I use a recipe that i found.

2 cans of chickpeas
1/2 cup of Tahini
1/4 cup of Olive oil
Paprika
Lemon ( depends on how tangy you want it, use at least 1 )
And also depending on how much garlic you want. I use like 3 or 4 depending on the size.

I am new to hummus too and also fell in love. I have used pita chips, pretzel crisp, carrots and celery so far. So I will be interested in everyones ideas also.

I am a hummus connoisseur! This is the best recipe I've found: http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/

You should try to use dried chickpeas. You can cook them in a crockpot if you don't want think about it--it just takes forever and you need to use a TON of water. Save the water to enhance soups and to add to the hummus if you need a bit more liquid. You can find dried chickpeas at most grocery stores--maybe in the Mexican section if not with regular beans. Less sodium, too.

Also, it seems crazy, but peeling the chickpeas seriously makes your hummus SOOOO much smoother. It tastes like the kind from the store.

Don't be afraid to try hummus variations, too - lately I've taken to making it with zucchini instead of chickpeas for a different (yet similar) flavor. I also use it in place of salad dressing.

My favorite thing ever is home made hummus. Here is a recipe for home made edamame hummus for some extra protein and a twist on the flavor.

3/4 cup cooked edamame
2 cups spinach
2-3 cloves of garlic
1/2 cup tahini
2 tbsp olive oil
2tbsp grapeseed oil
1 tbsp lemon juice
1 tbsp tamari
1/2 tsp salt
1/4 tsp ground black pepper

Then just throw it in a food processor and VOILA! Yummy home made healthy hummus

My sister makes the best sandwiches with hummus: Grainy brown bread, hummus, cheese, tomato paste, spinach leaves. I like hummus on toast for breakfast - with slices of avocado or cherry tomatoes sometimes. You might like falafel as well - hummus, falafel, salad with a tahini dressing in a thin wrap is a pretty awesome lunch...

BUMP!

One of my favorite recipes. Edamame instead of chick peas give it a bit of a sweet flavor.

(from skinnytaste.com)

Edamame is more commonly known as a soybean. In Asia, soybeans have been used for over two thousand years as a major source of protein. The pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal.

Edamame Hummus
Servings: 6 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 107.4 • Fat: 6.7 g • Carb: 7.2 g • Fiber: 3.8 g • Protein: 6.1 g • Sugar: 0.5 g Sodium: 11.4 mg

Ingredients:
1 1/2 cups edamame (green soy beans) cooked and shelled
2 tbsp tahini paste (sesame seed paste)
1/4 cup water plus more if needed
1 tsp lemon zest
juice of one lemon
1 clove garlic, crushed
Kosher salt to taste
pepper
2 tsp olive oil
black and white sesame seeds as a garnish (optional)
Directions:
In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.

Make your own. Toast 5 cups of sesame seeds @ 350º for 5-10 minutes. Let them cool, then pour into a food processor with 1 1/2 cups olive oil.

Supremely spicy is the best