Ranch is one of the most popular flavors in the country. And now you can enjoy that familiar put-it-on-everything-flavor in a better-for-you dip: hummus. Ranch Flavored Hummus is a new way to add excitement to a boring veggie tray and add an herby punch to your favorite crackers.
I’ve been playing around with homemade hummus for a while now. I started making it with no recipe, and honestly without ever having tasted it before. First I made avocado hummus with cilantro and lime juice…totally scrumptious. Then I made it almost traditional using peanut butter instead of tahini…phenomenal.
Then my luck ran out. I made a couple of really bad batches. Not very flavorful, or smooth…just not good.
And then I remembered reading this post on Neighborhood Food. The first time I read it after making my own delicious hummus, I thought it was nuts! It suggests to pinch the skins off of the chickpeas before blending them…
Um, what?? Do you know how many chickpeas are in just the one can needed to make a batch of hummus? Too many to individually peel that’s for sure. But I needed to get back into my hummus hot-spot so I was willing to try. It took about 15 minutes to gently pinch each one in my fingertips to pop them out of their skins.
And even if it took five times as long I’m pretty sure I would do it each and every time I make hummus….seriously.
And now that I was back on the smoooooth hummus express, I could start playing around again with different variations. Then it hit me: RANCH. Everyone loves dunking raw veggies into bowls full of creamy and tangy ranch dressing, so why not make a Ranch Flavored Hummus and save a few calories. It makes perfect, delicious, sense. Yum!
All you have to do is add some herbs to the standard hummus base of garlic, olive oil and lemon juice. A little dill, some parsley and a touch of onion powder. A splash of buttermilk completes your Ranch Flavored Hummus. Then just slice up your favorite raw veggies and open up some crackers, I personally love pita crackers, and you’re ready to rock. Serve it as a simple party appetizer or enjoy it as a light summertime lunch.
Whether or not you decide to spend 15 minutes pinching the skins off of chickpeas (thought I suggest you try it at least once), you and your family are gonna love this new way to enjoy some good ol’ ranch-y flavor. Trust me, carrots and cucumbers have never tasted this good!
- 1 can chickpeas
- 1 or 2 garlic cloves
- 1/4 tsp onion powder
- 1/2 tsp dry dill
- 1 tsp dry parsley
- 1 T buttermilk
- 1/4 c olive oil
- Salt and pepper
- Raw veggies and/or crackers to serve
- Start by draining the chickpeas, but reserve the liquid from the can
- Rinse the chickpeas and drain well
- To peel the chickpeas, dry off with paper towels and gently pinch the chickpeas one by one
- Discard the skins and place the chickpeas in the bowl of a food processor
- Smash and peel the garlic cloves and add to processor
- Pulse until the chickpeas are broken down
- Add in the spices and buttermilk
- Pulse to combine
- Stream in the olive oil while the processor is running
- If hummus is too thick, add in the reserved liquid, a little at a time, and continue blending to reach your desired consistency (I like just a little texture and a pretty thick hummus, I added just a splash of the liquid and didn't over blend my hummus)
- Season with salt and pepper to taste
- Chill for at least an hour before serving