In this Spicy Oregano Hummus, oregano adds a rich herby-ness and a splash of hot sauce gives a slight kick. It’s the perfect, unique way to use oregano!
Why is hummus healthy?
Hummus is creamy, flavorful and quite satisfying due to the nutrition benefits of the chickpeas, which makes it a great snack or addition to a meal.
The fiber content of chickpeas (or garbanzo beans) is outrageous: nearly 50% of your daily value in a cup of chickpeas. Plus, most of the fiber is insoluble, which means it doesn’t get broken down until it makes it most of the way through our bodies, providing valuable nutrients to the colon.
And then there’s the tahini.
This paste made from sesame seeds is very popular in Middle Eastern Cuisine. It has a nutty flavor, and is similar in flavor and consistency to peanut butter. But, it is higher in calcium and fiber.
Cooking Beans For Hummus
In most cases, we boil our beans from dry, rather than getting canned beans. (Canned beans are softer, which means they do work well for hummus, though.)
Normally, we like our beans with a bit of firm-ness, but when we boil up a batch of chickpeas for hummus, we’ll boil them until they are quite mushy. When we drain the beans, we reserve the liquid. Adding the boiling liquid to the hummus lets us use less olive oil, while still creating smooth and creamy hummus. (The liquid from the canned beans could be used to do the same thing.)
Our Spicy Hummus With Oregano Recipe
This hummus recipe is a bit of a twist from traditional hummus.
We’ve added Italian oregano and a few splashed of hot sauce to give this hummus a but more of an herb flavor with a hint of a kick.
Feel free to add as much hot sauce as you like to get it to your desired heat level.
In this Spicy Oregano Hummus, oregano adds a rich herby-ness and a splash of hot sauce gives a slight kick. It's the perfect, unique way to use oregano!
Yield roughly 1 c
- 1 ½ c chickpeas, cooked or canned and drained, liquid reserved
- ½-3/4 c reserved chickpea liquid (boiling liquid if you cook your beans or reserved liquid from the can plus water)
- 1 Tbsp olive oil
- 1 Tbsp tahini
- 1 clove garlic, minced, or 1/4 tsp garlic powder
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp salt
- 4 dashes hot sauce
- Splash lemon juice
- In the bowl of a food processor, blend chickpeas with remaining ingredients, except reserved chickpea liquid.
- Add liquid a little at a time until a smooth consistency is reached.
- Serve as a dip for veggies or pita bread.