Pesto Hummus

Basic Hummus

1 Can Chickpeas drained (save water) and rinsed

1/2 Cup Chickpea Water (from can)

1 tbsp Extra Virgin Olive Oil

3 Garlic Cloves

3 tbsp Tahini (sesame butter)

Splash of Lemon Juice

For Pesto Hummus add 1-2 tbsp. Pesto and if your pesto includes garlic omit the added garlic.

Puree all ingredients in a food processor and blend until smooth. 

Comments:  I love hummus but can find only limited flavors.  A few days ago I bought a jar of pesto to use in a pasta salad and of course had a lot left over.  Then it hit me - why not put it in hummus?   I found a basic hummus recipe online.  Since the Pesto has garlic I eliminated the 3 garlic cloves but if your Pesto doesn't have enough for your taste add back the garlic 1 clove at a time until you have the taste you like.  Save with the amount of pesto.  I started with 1 tbsp. of Pesto but liked a stronger flavor so ended up adding 2 full tbsp.  I also garnished my dish with just a little pesto on top.  This came out delicious!  I had never used Tahini so had to look for it in the store.  It cost about $5.00 for the smallest jar I could find so I have plenty for many more batches of hummus and I plan on making many more flavors.

Black Bean Hummus Orzo

1/2 cup chopped onion
1/2 cup chopped bell pepper
1 Tbsp. olive oil
1 lb. lean ground beef
1 container (10 oz.) Eat Well Embrace Life Sweet & Spicy Black Bean Hummus
1 cup uncooked orzo.
1 1/4 cup shredded cheese
salt & pepper to taste
sour cream
chopped green onion tops

Preheat oven to 350 degrees.  Cook orzo according to package directions.  Drain, add 1 cup of cheese, salt to taste and stir to blend cheese.   In a sauce pan heat oil.  Add onion and bell pepper and saute until onions are transparent.  Add beef.  Cook until done crumbling as it cooks.  Drain if needed.  Stir in Black Bean Hummus.  Add salt and pepper to taste.  Spray a 2 qt. baking dish with non-stick spray.  Add orzo to the dish, smoothing out evenly.  Pour meat mixture over orzo, smoothing out evenly.  Sprinkle remaining 1/4 cup of cheese over meat.  Bake 15-20 minutes or until heated throughout and cheese has melted.  To serve, top with sour cream and onion tops.  Serves 6.

Comment:  Boy did I move away from an old recipe I had planned on revamping.  I found a 1967 cookbook that had a recipe for Hamburger Upside-Down Casserole that I decided to make.  It called for an 8 oz. can of tomato sauce and I was out.  What to do.  I had a container of Eat Well Embrace Life Sweet & Spicy Black Bean Hummus in the fridge that has a Mexican taste so I decided this would be perfect to take the place of the tomato sauce.  The recipe also called for 3 cups of cooked macaroni and I only had enough to make 2 cups but I then spotted the orzo.  Why not.  Well, this recipe took a big turn when I used the Hummus so that is where the old recipe stopped for me and I'm really glad it did.  This dish is delicious!  It has just enough spice and heat to flavor the meat and the orzo but I added just a bit more by using a Mexican blend cheese.  You can use that or go with cheddar.  Both will work.  So, if you want a quick, easy dish to make that everyone will love, you must try this one.  These are the kind of dishes you can come up with when you Think With Your Taste Buds.