Wednesday, January 14, 2015

Scallion Parmesan Hummus

Scallion Parmesan Hummus
I'm reeeeeally getting into this whole hummus thing. It's all healthy and stuff AND it's delicious?? WOOT!

It has sort of become my go-to when I need to bring an appetizer and I don't have time. Because if I have chickpeas? I can make hummus and it'll take like....5 minutes. Plus it's a total crowd-pleaser! 
Scallion Parmesan Hummus
As much as I adored the roasted garlic hummus I made this summer, I knew Michael was a bit overwhelmed by the garlic so I decided to go a different route. Plus...I had some scallions that needed to get used. So I sort of threw together this recipe.

I'm gonna let you in on a little secret, though: don't get thrown off by how hummus tastes right after you make it. After it sits for awhile it always ends up mellowing out and tasting SO MUCH better! I was super worried that the scallion flavor was too strong, at first, but then after time I didn't worry anymore. It was just delicious!
Scallion Parmesan Hummus
I made this hummus for "Crofford Christmas" (Michael's dad's side's Christmas celebration) and full disclosure: I was that weird person who couldn't stop eating the dish that I brought. I felt so guilty as I kept going back for more and more of my own hummus! Like..." brought this for other people...don't be that girl"...but I couldn't help it. It was just smooth and delicious and I could not resist!

As it turns out...neither could anyone else. Success!

Scallion Parmesan Hummus

Scallion Parmesan Hummus
Makes 1 and 3/4 cup hummus.
  • 1 and 3/4 cup cooked chickpeas/garbanzo beans (about one 15 oz. can)
  • 1 clove roasted garlic (to roast garlic cut off the top section and place on a piece of foil. Drizzle with olive oil and wrap up with the foil, place on a baking sheet. Roast at 400F degrees--10 minutes for 1 clove, 40 minutes for an entire head of garlic)
  • 2 scallions
  • 1/4 cup olive oil
  • 1/4 cup tahini, stirred well
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp. lemon juice
  • 1/4 cup reserved chickpea liquid or water
  • pepper and salt, to taste
  • Drain (reserving 1/4 cup of the liquid) the chickpeas, rinse, and -for the smoothest results-remove all the skins (this can be done up to 2 days in advance. Just store peeled chickpeas in a covered container in the refrigerator.)
  • Pulse chickpeas in a food processor until slightly mashed.
  • Add garlic, scallions, olive oil,  tahini, Parmesan, and lemon juice. Process until creamy (at least 1 minute)-may need to stop a couple times to scrape down the sides, etc.
  • Add 1/4 cup liquid and process for about another minute. 
  • Taste and season with salt and pepper according to taste preferences. If needed, add more liquid or olive oil to thin out to desired consistency.
  • Spoon hummus into serving dish. If desired, top with addition grated Parmesan cheese and/or a small drizzle of olive oil. Keep covered until ready to serve. Serve with pita chips, vegetables, etc. Store leftovers in an airtight container for up to 3 days.
Scallion Parmesan Hummus
You wouldn't be able to control yourself either!
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