Quick and Easy Hummus

Did you know that it’s incredibly easy to make your own hummus?  I never realized this until we received a Vitamix blender as a wedding present.  Now smooth and creamy home made hummus is just a few basic ingredients and a minute of blending away!

Quick and Easy Hummus Recipe

I like to think of this as a basic “building block” hummus recipe.  After you familiarize yourself with the standard ingredients you can play around with the flavors to come up with your own variation.  We haven’t tried tweaking the recipe yet but I have a feeling that next time we make a batch we’ll attempt to duplicate our favorite Trader Joe’s hummus flavors.  My favorite is Cilantro Jalapeño Hummus and Matt’s go-to is TJ’s smooth and creamy Mediterranean Hummus with pine nuts.  Of course, you could also try adding roasted red peppers, chipotle en adobo, pesto, sun dried tomatoes… the possibilities are endless!

Quick and Easy Hummus (from the Vitamix ‘Create’ Recipe Book)

You will need…
2 – 15 oz. cans Chickpeas – one can drained, the other with liquid
1/4 cup Sesame Seeds
1 tablespoon Olive Oil
1/4 cup Lemon Juice
1 clove Garlic
1 teaspoon Cumin (plus more for garnish)
Salt, to taste

Directions:
Place the first six ingredients in the jar of a Vitamix* blender in the order shown above.  Set the Vitamix to variable 1 then increase speed to variable 10 and switch to high.  Use the tamper to push the mixture down into the blades and blend for 1 minute.  Stir in salt to taste and transfer to a bowl.  Garnish the hummus with cumin and serve with pita chips or your choice of veggie.  Enjoy!

Hummus and Pita Chips

* This recipe came from our Vitamix ‘Create’ Recipe Book, meaning that it’s designed to be made in a Vitamix.  When I used our Vitamix to blend the ingredients together the hummus turned out creamy, smooth, and perfectly blended in just one minute.  If you have a different type of blender the consistency might turn out a little less smooth (those sesame seeds could be hard to blend) so you may want to opt for a recipe that uses tahini (sesame seed paste) instead.

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Thai Pumpkin Soup

Happy Autumn!  Last Sunday Matt and I celebrated the arrival of Fall by making pumpkin soup.  And this wasn’t just any pumpkin soup… it was THAI pumpkin soup with fresh ginger, coconut cream and jalapeños in it… yum!  We topped it off with a dash of hot Sriracha sauce, a few salty peanuts and some sprigs of fresh cilantro and it was delicious!!

Thai Pumpkin Soup

I discovered this recipe in the cook book that came with our glorious Vitamix blender.  The Vitamix (predictably) made quick work of pureeing the soft ingredients for this soup but you certainly don’t need a Vitamix to make this… I’m pretty sure that an immersion blender would allow you to whip up a pretty tasty Autumn soup as well.  🙂  Without further ado, here’s the recipe!

Thai Pumpkin Soup (adapted from the Vitamix ‘Create’ Recipe Book)

You will need…
Olive Oil
1 Onion, choppedThai Pumpkin Soup
1 tablespoon Tomato Paste
2  1/2 cups Canned Pumpkin
2 tablespoons fresh Ginger, chopped
1 clove Garlic, chopped
3 cups Chicken Broth (or vegetable broth, for vegetarian soup)
1 teaspoon Green Chiles, chopped (we used Jalapeños)
1 cup Lite Coconut Milk
1/2 cup Cream of Coconut
1 tablespoon Lemon Juice
Salt and Pepper, to taste

Optional Garnishes:
Chopped Peanuts
Cilantro
Sriracha
Sour Cream

Directions:
In a large pot, saute the onion in olive oil over medium-high heat until translucent.  Add the tomato paste, pumpkin, ginger, garlic and broth and stir well.  Bring the mixture to a slow simmer then remove from heat.

If using a VItamix or other high-powered blender, pour the pumpkin mixture into the blender and add in the green chiles, coconut milk, cream of coconut and lemon juice.  Blend on high power for 25-30 seconds, then season with salt and pepper to taste.

If using an immersion blender, add the green chiles, coconut milk, cream of coconut, and lemon juice to the warm pumpkin mixture.  Use the immersion blender to puree the mixture into a smooth soup.  (Note:  I did not use an immersion blender so I don’t know how long this will take, but I’m sure it’s doable!)

Transfer the pureed pumpkin soup into bowls and garnish.  Our favorite combination of garnishes was a dash of Sriracha with a sprinkling of peanuts and a few sprigs of cilantro.  The Vitamix book recommended a dollop of sour cream with peanuts and cilantro… choose whatever sounds good to you!

Thai Pumpkin Soup

Above: Our favorite garnish combination of Sriracha, peanuts and cilantro.
Below: Garnished according to the cook book with sour cream, peanuts and cilantro.

Thai Pumpkin Soup

What’s your favorite Fall pumpkin recipe?
Tell me about it in the comments or post a link!