I couldn’t comprehend the statement! Hummus has more uses than you can shake a carrot stick at.
Hummus can be more than just a party dip or appetizer -- you've just got to think outside the pita. It's no secret that hummus makes a fine complement to just about any fresh vegetable. (My favorite is baby carrots.) It also makes an excellent spread for sandwiches, wraps, or paninis. If meat is a must, think California Club: toast some whole wheat bread and top with turkey, bacon, avocado, sprouts, and tomatoes--but replace the mayo with hummus. I like to spread it on warm flatbread with grilled zucchini and yellow squash, tomatoes, and feta (you could even tuck some leftover tabbouleh in there).
Recently I used extra hummus to replace eggs as a binder in mini chicken burgers that I served with mango chutney as part of a tapas spread. I sautéed about ¼ cup each of celery and red onion and mixed it with a pound of ground chicken, ¼ cup hummus, 3 tablespoons breadcrumbs, some Indian spices, and fresh herbs. I formed the mix into little patties and pan-fried them in a skillet with a little oil. They were moist and delicious. If you like to improvise, get creative with the spices and herbs to suit your taste.
Hummus is just a good thing to have on hand -- as an easy dip to offer to unexpected company, a quick and healthy snack, and a great complement for many other leftover foods. Whatever the use, I love that garlicky tang and definitely won’t let it go to waste!
Making your own hummus is easy. I make my hummus with a combination of equal-parts chickpeas and cannellini beans; I think it creates the perfect blend of flavor and texture. Try our Traditional Hummus recipe, which has three additional variations: Feta-Baked Hummus, Spicy Red Pepper Hummus, and White Bean and Roasted Garlic Hummus.