Apr 17, 2014
You are here: Home » Food » Recipes » Apps and Snacks » Hummus All Day Long

Hummus All Day Long

Hummus every meal!

Did you know I used to hate hummus? I can’t remember if I’ve mentioned it before. You see, I have, and always have had, a problem with chickpeas. My problem in a nutshell is that everything about them is terrible.

However, my mom discovered earlier this year that Sabra makes a couple of really tasty, totally-not-remotely-terrible-or-chickpea-like varieties of chickpea hummus, and I tried them and I liked them. Make no mistake, I still hate chickpeas, and there are a lot of terrible kinds of hummus out there (for instance, the one they sell right next to the Sabra, because they want to trick me into buying the wrong one, which they will never do again). But I have completely turned around on hummus in general. Completely!

In fact, so severe has been my reversal on the topic of hummus that I’ve now figured out a way to eat delicious hummus—sometimes with chickpeas, sometimes without—at every meal. Even dessert.

A whole day's worth of hummus!

There’s maple cinnamon hummus for breakfast, garlic butterbean hummus for lunch, spicy black bean hummus for dinner, and my personal favorite, chocolate peanut butter hummus for dessert. They are all very unlike traditional hummus, but they’re all rooted in mashed-up beans, and they definitely all have a certain hummusiness about them.

Here are the recipes for all four delicious hummus varieties:

Maple-Cinnamon Breakfast Hummus

Butterbean hummus stuffed cherry tomatoesBreakfast (left top): Maple cinnamon hummus, to enjoy with toast and tea

Lunch (right): Garlic butterbean hummus, stuffed into little tomatoes

Black Bean Hummus Shrimp WrapsChocolate Peanut Butter HummusDinner (left bottom): Jalapeno black bean hummus, in a shrimp taco

Dessert (right bottom): Peanut butter chocolate hummus, served with graham crackers

About Kristina

Kristina Ackerman is a busy freelance web designer living and DIYing with her boyfriend John in a little house in Atlanta, GA, USA.
  • Amy Fatzinger

    I have another one for you — guaranteed to satisfy (eat with tortilla chips, raw veggies, etc … )

    White Bean “Hummus”

    1/2 c. fresh cilantro
    2 Tbsp. fresh lime juice (about 2 limes)
    3-4 jarred jalapeno pepper slices
    2 garlic cloves, minced
    1 1/2 tsp. soy sauce
    1 tsp. olive oil
    1/4 tsp. chili powder
    2 (16 oz.) cans cannellini beans, drained and rinsed
    Dash of salt, to taste

    Place all ingredients in food processor and process until smooth. Refrigerate (at least) several hours. Top with chopped tomatoes and onions (if desired).

    Heavenly — enjoy!!
    P.S. Love your blog …

    • Anonymous

      That sounds great, Amy! We’ll have to give it a try!

  • Pingback: Hummus for breakfast

  • Pingback: Hummus for dinner: Jalapeno Black Bean Hummus

  • Pingback: Hummus for lunch: Garlic Butterbean Hummus

  • http://twitter.com/hpitlick Helen Pitlick

    This is so insanely awesome. I eat *a lot* of hummus, but have never dreamed to try it as a sweet breakfast or dessert!

    • Anonymous

      Heck yeah! Live it up! Hummus ALL THE TIME!

  • Pingback: Da Food Addict | Kristina Ackerman’s Garlic Butterbean Hummus! « Da Nerd Extraordinaire