Cook Club: Hummus has a sweet side, can score at tailgate parties

September's Gazette KCRG-TV9 Cook Club is all about the joys of hummus. We introduced our Hummus Trio Dip last week and this week we want to learn more about the different ways we can spice up and use hummus. Plus, did you know that you can make a dessert hummus?

This traditional food in the Middle East, Africa and India, has moved to mainstream American menus. And in true American innovative style, gourmet and everyday cooks are making it their own.

'At Hy-Vee, we're offering customers dozens of versions and brands of hummus,” says Johnson Avenue Hy-Vee dietitian Judy Fitzgibbons. 'And we sell all of the ingredients you need to make your own.”

Fitzgibbon says hummus is to the Middle East what potato salad is to the Midwest. The basic ingredients for it are the same but variations abound from family to family.

Traditionally, hummus is made from cooked and mashed chickpeas (garbanzo beans), tahini (sesame paste) and lime or lemon juice.

Flavorful additions such as garlic, roasted peppers, jalapenos or olives add flavor. Since chickpeas are a legume (dried bean), they contribute complex carbohydrates, potassium, vitamins and protein.

Also, lots of hummus brands are low-fat and have only 35 to 40 calories per two tablespoons.

Baby carrots dipped in a flavorful hummus make an easy snack for both kids and adults, but if you're tired of this combination, here are a few more ideas from Oldways Health Through Heritage:

' Spread hummus instead of mayonnaise on sandwiches and wraps.

' Blend hummus with chopped eggs, chicken, tuna, or other cooked seafood for a tangy, protein-rich sandwich filling.

' Mound several tablespoons of hummus into an avocado half for a quick mini-meal.

' Spread toast or bagels with hummus, rather than butter or cream cheese.

' Grill or broil Portobello mushroom caps and then top with a tablespoon of hummus.

' Serve a bowl of hummus as a sauce for kebabs of all kinds.

' Toss hot cooked pasta with hummus, season with cracked black pepper and sprinkle with chopped fresh chives or parsley.

' Spread hummus lightly on fish fillets, top with herb-seasoned breadcrumbs, and bake at 400 degrees for 10 to 15 minutes, or until the

fish flakes easily with a fork.

Layered Greek Dip

Serves 24, about 2 tablespoons per serving

Tailgating? Carry along the prepared ingredients in separate containers then assemble when you arrive.

2 containers (8 ounce each) hummus

3/4 cup chopped cucumbers

1 plum tomato, chopped

1/2 cup crumbled feta cheese

1/4 cup sliced black olives

3 tablespoons sliced scallions

Blue corn chips or pita chips

Spread hummus on a 10-inch serving platter. Top with cucumber, tomato, feta cheese, olives and onions. Serve with chips.

Source: Hy-Vee dietitians

Chocolate Chip Cookie Dough Hummus

Who knew hummus could also be sweet? Make this nutrient-filled treat when the craving strikes.

1 (15 ounce) can chickpeas (drained and rinsed)

2 teaspoons pure vanilla extract

1/3 cup peanut butter of choice

1/4 cup agave nectar

1/4 cup mini chocolate chips

3 tablespoons oats

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. Serving with apple slices or graham crackers.

Source: Hy-Vee dietitians