There is a new item on grocery shelves that may foodies of all stripes intrigued. It’s is a new spin on an old favorite, and it’s compact and travel ready. I’m talking about canned hummus.
If you have ever found yourself venturing out on a long road trip or prepping for the zombie apocalypse, and you felt a twinge of sadness when you realized that your favorite blended bean dip would go bad in a matter of days, fear not. The people at Sager Creek, a company located in Siloam Springs, have come out with hummus in a can. Honestly, I was apprehensive when first hearing about canned hummus. When I mentioned it to my husband, he simply stated, “I mean, it’s bean dip, right?” Well, yes. Yes, it is.
Canned hummus tastes less like a fresh, creamy spread you would find at a good Mediterranean restaurant or local farmer’s market and more like the canned re-fried bean dip you get in the potato chip isle at Kroger. Geek Eats this isn’t.
All that being said, this is an intriguing product. I sampled three varieties, regular, chipoltle, and spinach. When I first popped the top, I immediately noticed the consistency was more dense than the hummus you would find whipped in the refrigerated section of the grocery store. The regular tastes the most like a conventional hummus. It’s light in color and flavor. The chipoltle has a bit of spice to it, but it’s not abrasive to heat sensitive taste buds. The spinach flavor has a twinge of green with flecks of spinach, but as the contents have been resting in a can, the taste is less like the fresh, leafy variety and more like its frozen brethren.
The value in these hummus flavors, to me, are the different ways you can utilize them in recipes. Because they are a bit sturdier, you can use them in blended, baked, and even grilled dishes. Here’s a sample of what you can do with canned hummus, reprinted with permission from Sager Creek. This bright, vegan dish will sure to attract guests at a holiday party.
Roasted Beet and Hummus Dill Dip
*1 large beet
*1 16 oz can Sager Creek Vegetable Co. Classic Hummus
*2 ½ tbsp. Olive oil
*Pinch of Salt
*1 tbsp fresh dill, chopped
*Vegetables or pita chips for dipping
Preheat oven to 450 degrees (F). Drizzle beet with ½ tablespoon olive oil and a pinch of salt, and wrap with foil. Put in an oven proof pan and roast beet for about one hour, or until soft. Let cool, peel skin, and chop into large chunks.
Scoop can of hummus into blender and add beet chunks. Slowly add olive oil while blending, then add salt, pepper, and dill.
Serve with veggies or pita chips.
To see all the different combinations Sager Creek recommends, simply download their recipe book. You can pick up this product in the canned food isle at Wal-Marts around Central Arkansas.