Cook Club: Hummus happiness

We like versatility here at Cook Club — recipes that can do much more than their original intent. This month's focus, hummus, is one of those dishes that can be served to guests as an appetizer one day and then spread on your sandwich the next. For our Gazette KCRG-TV9 Cook Club recipe Hummus Trio Dip, we tried to capitalize on hummus' adaptability and created a traditional hummus along with two riffs of our basic hummus. The additional flavors, caramelized onion and kale chimichurri, make sure there is something for everyone in this Middle Eastern appetizer.

Hummus is an Arabic word that literally means 'chickpea.' The earliest mention of this dish dates back to 13th century Egypt but many countries lay claim to it such as Israel, Turkey and Greece. In each region, hummus varies slightly but they almost all contain a combination of chickpeas and tahini, which is paste made from sesame seeds, as their main ingredients. (You can find tahini in the ethnic food aisle at your local grocery store.)

Hummus is so much more than just a sum of its parts. Cannellini beans can make for an even creamier hummus. Greek yogurt can stand in for the tang of tahini. Once you start experimenting with hummus you will soon find that the options are endless even if you stick to a pretty traditional recipe. Your palate can guide you when deciding if you want more or less garlic in your hummus or if you think a dash of cumin will give it a little more oomph. Like a thinner hummus? That's easy. Add a bit of water or liquid from can of chickpeas to make a silkier dip.

However you like your hummus, we hope that you start making your favorite riff of this protein and nutrient-packed dip. Find our video demonstrating how to make our traditional hummus at www.gazette.com/living and let us know through our Gazette KCRG Cook Club Facebook your favorite ways to make and use hummus.

Hummus Trio Dip

Traditional Hummus

3 cloves of garlic, peeled

1 15-ounce can chickpeas, drained and rinsed

1 1/2 tablespoons tahini

Juice of one large lemon (about 1/4 cup)

2 tablespoons olive oil

1/2 teaspoon salt

Water, as needed for thinning

Olive oil, for drizzling

Paprika, to sprinkle

Place garlic in the food processor and pulse until finely chopped. Add chickpeas, tahini, lemon juice, olive oil and salt. Process until completely smooth. Add water if you prefer a thinner product. Adjust seasonings as desired. When ready to serve, drizzle with olive oil and a healthy sprinkle of paprika. Serve alongside pita bread, crackers and fresh vegetables.

Kale Chimichurri Hummus

Follow the traditional recipe and add in 1/4 cup cilantro (leaves and stems included), 1/2 cup kale (leaves only) and 1 jalapeno and puree with the garlic. Substitute lime juice for lemon. Drizzle with olive oil to serve. Add a sprinkle of cayenne pepper for even more kick.

Caramelized Onion Hummus

Melt 1 tablespoon butter in a large pan over medium heat. Add in one thinly sliced medium onion and cook until onion is very soft and browned, about 20 minutes. Let cool slightly and then place the onion, plus

1/4 cup chopped chives into the food processor. Process with the garlic and follow the rest of the traditional recipe. Serve with olive oil, more chives and extra caramelized onion, if you like.