Ok, confession time: When I first saw chocolate hummus somewhere – was it on Instagram maybe? – my stomach turned upside down with the idea. But I still had to try it. And I did. And I was surprised. Because I liked it!
This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.
I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.
Black sesame tahini is a thing and you are going to love it.
Everyone loves dips & spreads! Don’t you? I love adding new spreads to my portfolio. Well, I also grow tired of serving hummus to my customers in my eating events or catering gigs, that’s why I want new recipes. These two recipes will be excellent in the future events and gatherings!
I love garlic. Put it in any savoury dish and I will eat happily. Life would be so dull without garlic… But… Even garlic has its even better moments and roasting is one of those!
About a month ago I bought a 5 kg bucket of tahini. The amount of hummus or any other Mediterranean / Middle Eastern dip I made for my caterings that contains tahini exceeded all sorts of expectations and in the end when I saw that huge bucket, I just took it. And I already used more than half of it! And so here is one more dip / spread with tahini for you today. For this one, tahini meets butternut squash.
I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
I know, I know… My blog is turning into a “50 shades of hummus” book.. But as I wrote in last week’s gluten free thursday recipe when I published “black-eyed pea hummus”, nowadays I like trying new ingredients for hummus, other than traditional chickpeas. Well, this week’s hummus is made with edamame beans, and it is spread on a loaf of delicious, yellowish chickpea bread.
Throughout 2016, I made kilos and kilos of different kinds of hummus for my catering gigs. I don’t think I had seen so many chickpeas in my whole life prior to that. Finns love hummus! But since I am tired of chickpeas now, I started to search for different options when it comes to hummus – and I started experimentations starting with 2017. The first experiment, I made with black-eyed peas (nope, not the band, I’m talking about the legume!) and I must say that I liked it much more than chickpea hummus!
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