Foodie Tuesday: The Grand Hummus Review

I’ve been doing research. Of course, what I call “research” others just call “eating.” This week, I’ve been studying the various species of a vegan staple, the wild hummus. Although we all love the classic hummus flavor, here are some other options if you want to get adventurous with everyone’s favorite spread:

Roasted Red Pepper Hummus: This hummus is probably the most common flavor besides classic hummus. It’s so popular because it is so good. If you want to put a twist on this well-known flavor, make your own! I even recommend roasting the peppers yourself to achieve the highest quality flavor. Roasting red peppers isn’t difficult, but it can take a bit of time. Just think of it as a labor of love! You’ll definitely be rewarded for your hard work by a totally original flavor!

That's some homemade roasted red pepper hummus right there. If I can do it, you definitely can!

Roasted Pine Nut Hummus: Unsurprisingly, this hummus has a nutty flavor. The nuttiness is subtle but you can definitely taste the difference from normal hummus. This flavor is perfect for someone who wants to branch out, but isn’t necessarily ready to try anything too crazy.

Garlic Hummus: Need I say more? If you love garlic, you’ll love garlic hummus. It tastes exactly how you would expect it to— super garlicky— so don’t plan on kissing anyone after eating it, unless they’re eating it too! Of course, if you’re a garlic fan and just hanging out with some pita chips, go crazy.

Spinach and Artichoke Hummus: I had big expectations for this hummus when I first tried it, and I’d love to say that it met them, but it didn’t. I like spinach; I like artichokes; I like hummus; but I don’t love this combination. This isn’t bad, it’s just not great, in my opinion. Also, it’s more difficult to pair this spread with fresh veggies, so it’s just not one of my favorites.

I know it looks good, but it's the taste that really matters. And I just don't love it. I want to, but I just don't.

Spicy Hummus: If you like spicy food, you’ll like spicy hummus. I like a little kick, but spicy hummus can sometimes be a bit too much for me. However, if you’re not a spice pansy like me, you will be pleased with spicy, chipotle, and buffalo style hummuses. The best thing about spicy hummus is that there is more than one kind, so you’ll probably end up with a couple of fiery favorites.

Garden Vegetable Hummus: Similarly to the spinach and artichoke flavor, I don’t hate it, but it’s not the first one I would pick off the shelf. I don’t know why I don’t like this flavor since I like vegetables, but it just isn’t my favorite. I think it comes on a bit too strong. It tastes good with pita bread or pita chips, but it doesn’t pair with veggies super well. Of course, as with the spinach and artichoke flavor, I could be wrong. I’m sure others love this flavor, but it’s just not one of my favorites.

White Bean Hummus: White bean hummus is less common than normal hummus made from chickpeas, but the different bean does provide a unique flavor. You’ll like this kind of hummus if you like the white bean base, so it’s really going to depend on your opinion of white beans. This is the kind of hummus that you need to try at least once, but just be ready that it may not be to your taste. Personally, I like white bean hummus, but I prefer classic chickpea hummus.

Black Bean Hummus: If you want some good black bean hummus and you happen to be in the Boston area, you need to go to Boloco. Depending on where you get it, black bean hummus can also be spicy. Whenever, I’ve had it, however, black bean hummus has tasted similar to black bean purée, only better. The best way I can explain black bean hummus is that you know it when you taste it. That’s a horrible way to explain black bean hummus, but it’s all I got. Just trust me that it’s good and, similar to pine nut hummus, perfect for those just beginning to step out of their hummus comfort zones.

Sun Dried Tomato Hummus: I used to think that sun dried tomatoes were gross frankly just because they looked gross, but now I’m totally sold on these shriveled up beauties. I also love them when they’re mixed into my hummus. This is one of the stronger tasting hummuses, which means that it goes great with plain pita bread. Unlike other strong flavors, however, it also goes super well with an assortment of veggies. It’s versatile without being plain, which is exactly what you want from a flavorful hummus.

Basil Pesto Hummus: When I spotted this combination of two of my favorite things,  I hoped and prayed that this would be the best discovery of my life. Thankfully, I was right. It was love at first taste. If it was legal to marry food, I would have proposed to this dip the second I tried it. As it is, we have a purely platonic relationship, but it’s still the first hummus I go to whenever I’m feeling hungry. This hummus tastes delicious on its own or with pita chips and veggies, making it a spread worth writing home about.

I would like to take a moment to thank the good people of Sabra for bringing basil pesto hummus and I together. This article is dedicated to them.

Now that you know what I think about all these different kinds of hummus, it’s time for you guys to weigh in. I mean, someone’s gotta defend garden vegetable hummus from my unrefined taste buds, right?

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2 Responses to Foodie Tuesday: The Grand Hummus Review

  1. Hummus ful (pronounced [ˈfuːl] ) is topped with a paste made from fava beans boiled until soft and then crushed. Hummus masubha/mashawsha is a mixture of hummus paste, warm chickpeas and tahini.

  2. This could possible be the best hummus recipe ever! It is SO good and jam-packed with flavor!

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