Did you know that, according to About.com, hummus spread was first invented in 13th century Egypt? For the last 800 plus years, roasted garlic hummus dip, spicy hummus dip, and other varieties have become increasingly popular across the world, and with good reason. With huge hits of protein, healthy fats, and a slew of sorely needed vitamins and minerals, hummus nutrition makes it one of the healthiest foods to eat each and every day.
That said, it can be easy to take an “if it’s not broke, don’t fix it” approach to hummus. I don’t know about you, but I get bored of the same old chickpea-based hummus day in and day out, which is why my wife and I recently started to experiment with different types of hummus, using different vegetables to form the bulk of this classic dip. If you’re sitting behind your screen with a look of disbelief on your face, hear me out. Here are three chickpea substitutions that make for absolutely delicious varieties of hummus.
Three Delicious Substitutions for Chickpeas
- Edamame Makes for a Smoother, Milder Hummus
- Hearty, Colorful Sweet Potatoes
- Grilled Eggplant Packs A Lot More Punch Than Chickpeas
As the popular vegetarian cooking website Oh My Veggies writes, edamame, or soy beans, make for a really great hummus base. Simply boil an amount of edamame equal to the amount of chickpeas required by your recipe in salted water, remove the shells, and pop them into the food processor with your other ingredients. Blend until smooth and finish with a high quality olive oil. That’s all there is to it.
When people think of hummus, they tend to think of a salty, spicy dip. Sweet versions are equally delicious, though they’re admittedly less common. Sweet potatoes, whether orange or purple, bring a lot of sweetness to the party, and they make for far more colorful dishes than traditional hummus. Like the different types of hummus on this list, you simply need to substitute equal amounts of boiled, blended, and seasoned potato for the chickpeas. The vegan cooking website Choosing Raw recommends adding a dash of curry powder and paprika to this version to help balance out the natural sweetness of the potatoes with a bit of earthy spice. This hummus goes great on wraps and sandwiches.
For the Smart Cookie Cook, a blog focused on healthy home cooking, few of the different types of hummus are as delicious those based on the humble eggplant. Because eggplant has the tendency to be stringy and a little grainy, you’ll want to grill it before blending to help loosen up its fibrous flesh. As an added bonus, grilling the aubergines will bring a nice punch of smoky flavor to your hummus. If you like spicier dips, this is a great version with which to crank up the heat. Grilled eggplant pairs especially well with chipotle.
Are there other vegetables or legumes you substitute for chickpeas in your easy hummus recipes? Share your culinary expertise in the tips below. Visit here for more: sabra.com