Sargent Choice Test Kitchen: Garlic Herb Whipped Cottage Cheese & Handmade Hummus Crudité

Sargent Choice Garlic Herb Whipped Cottage Cheese & Handmade Hummus
Crudité

November 15, 2022

Patricia Isabel Orus Deya, Nutrition and Public Health Major

Recipe adapted from Budget Bytes & Inspired Taste
Yield: 1 cup

 Ingredients

Whipped Cottage Cheese

  • 1 tsp dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • freshly cracked pepper
  • 1 cup cottage cheese
  • 1 teaspoon lemon juice

Handmade Hummus

  • 1 (15-ounce) can of chickpeas, peeled
  • 1 large lemon, juiced
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons water or aquafaba
  • Dash ground paprika or sumac, for serving

Directions

  1. For Whipped Cottage Cheese: Add all ingredients to a blender and purée until smooth. You may need to add about 1 Tbsp water/aquafaba if the mixture is too thick to blend but avoid adding excess water as this will make your dip too thin.
  2. For the Handmade Hummus: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  3. Add olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds until well blended.
  4. Open, drain, rinse and peel the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  5. With the food processor turned on, slowly add 2 to 3 tablespoons of water/aquafaba until you reach the perfect consistency.
  6. Taste, salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.
  7. Serve immediately or refrigerate until ready to eat. Store homemade hummus in an airtight container and refrigerate for up to one week. Serve with vegetables and whole-grain crackers.

What We Liked

  • We liked that these 2 dips had completely different flavors but went well together.
  • We liked the savory and rich flavors of this meal.
  • This recipe was an amazing pre-thanksgiving dish as it serves great for family parties and gatherings.

Suggestions

  • Leave some of the aquafaba from the chickpea can and use that instead of water for the hummus. It will make it less watery and more flavorful.
  • You can add chili flakes to the hummus or the whipped cottage cheese to add a spicy kick.

Nutritional Value

  • Cottage cheese is a great source of calcium and protein.
  • Lemon juice is high in vitamin C and helps to bright the flavors in the dip
  • Olive Oil is loaded with heart-healthy fats and antioxidants.
  • Chickpeas are packed with nutrients and a rich in plant protein.