I always say this when I make a new hummus, but I really do think this one is my favorite!
This isn’t just a regular hummus with some herbs added. Compared to my classic hummus recipe, I’ve also doubled the lemon juice and left out the tahini. As a result the dish isn’t smoky, but rather sweet-and-sour, all tied together with hearty chickpeas.
I served this with homemade tortilla chips and a plate of crudités. I expected it to be the hit among the adults, but by the time the kids were done with it, there was hardly any left for us! The way they responded to vegetables, you’d have thought we’d served them birthday cake. My three and five-year-old nieces loved making a smile out of their cucumbers, a mustache out of their carrot sticks, and most of all, sampling the grown-up’s dips.
“It tastes like the mint I ate off the plant!” said my older niece, who likes to help herself to leaves from my mint plant when she thinks I’m not looking! I must admit that I indulge this, much to the dismay of my fledgling mint plants. I just love to see these kids learn excited to learn about plants, and where their food comes from. We could all use a little reminder these days…
I thought I’d share perhaps the easiest gardening hacks I’ve enjoyed recently. Introducing Growing Mint from Cuttings! These mint plants have grown straight from supermarket mint. If you live in a hot climate like Florida, like I do, mint grows like a weed, and it’s pretty easy to propagate just from its stems:
- Strip all but the top leaves off a mint stem.
- With a pencil, poke a hole in the dirt, a few inches down.
- Dip the bottom of the stem into rooting hormone or cinnamon.
- Plant it in the hole.
- Water until soil is damp.
It’s amazing how fast they root, and how prolific these little stems can get. Just note that it doesn’t work all the time. It’s gotta get sun and water on day one, or else you’re stuck with a bunch of wilted sticks.
Have fun eating and growing, and leave me a comment to let me know how it goes!
Making dips for a crowd? Try out these recipes, too!Print
A fresh take on classic hummus with a sweet-and-sour flavor.
- 1/2 cup packed parsley, or 1/2 bunch
- 1/4 cup packed mint leaves
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 2 cloves garlic, minced or grated
- Juice of 2 lemons, or 4 tablespoons lemon juice
- 1 teaspoon salt
- Place all ingredients in the food processor or blender. Blend until everything is combined, but not until smooth–big chunks of herbs are welcome here!
- Serve with a glug or two of olive oil and a mint leaf.
Adapted from The Blue Zones Cookbook’s recipe for herbed hummus.
Keywords: hummus, fresh herbs, herbs, lemon, mint, spreads, mezze, snack