Hummus & review of Crisco Olive Oil

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   I was incredibly excited when I got a big box in the mail and opened it up to find three bottles of Crisco Olive Oil.  Thanks to the Foodbuzz Tastemakers program, I was given the olive oil to try out using one of my favorite recipes.  I first tried the light tasting olive oil by sauteing some vegetables from my garden and found it to be light tasting and perfect for sauteing.  When I thought about what recipe I wanted to use I immediately thought of making hummus because there was a recipe I’ve been wanting to make for a few weeks.

    One of my favorite snacks is hummus. I love garlic hummus, roasted red pepper hummus, and lemon hummus. I buy it often but it’s not cheap. A few months back I wanted to make some myself but tahini is outrageously expensive in my rural town. So when I heard a few people talking about making hummus with sesame oil instead of tahini I was excited! I had half a bottle of sesame oil in the cupboard from the Korean short ribs I made earlier in the month.

     The recipe was very simple to make. I just threw all the ingredients into the food processor and whirled it around for a few minutes. The Crisco Extra Virgin Olive Oil blended in easily and gave the hummus it’s smooth and shiny look.  After tasting the hummus I added some extra lemon and garlic for flavor. It was surprisingly good and much cheaper than buying it at the store. I suggest putting it into the refrigerator for at least 2 hours so that the flavors have a chance to meld together.

Hummus (adapted from Food Network)
2 (15 oz) cans chickpeas, drained and rinsed
½ c. Crisco extra virgin olive oil
1 lemon, juiced
2 T. parsley, chopped
2 t. paprika, divided
4 cloves garlic, minced
2 t. salt
1 t. ground cumin
¼ t. red pepper
1 t. black pepper
¼ c. water

1. In a food processor combine the chickpeas, olive oil, lemon juice, half the parsley, half the paprika, garlic, salt, cumin, peppers, and water. Mix on high speed for a minute. Remove the lid and push the top ingredients to the bottom. Blend for an additional minute. Add additional olive oil if needed to blend smooth.

2. Spoon the hummus into a bowl. Sprinkle with paprika and remaining parsley. Refrigerate for several hours and serve with pita chips, raw vegetables, or tortilla chips.


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