It seems like every time I make hummus, I end up with a lot more than I can humanly eat. It just doesn't have the abuse potential that, oh, say a Tollhouse chocolate chip cookie or a potato chip has (salt and pepper chips are my favorite, in case you were wondering). Maybe there's someone who might sit there with a giant bowl of garlicky hummus, shoveling it in with a spoon — I'm not like that, though.
So what I'm left with is a couple cups of hummus that languishes in the back of my fridge until I'm motivated enough to toss it out. Usually two weeks or so after I originally made it. It will go to waste. I am not like my friend who wondered if she could scrape of the top and eat the hummus that was past its prime. It was commercially-made hummus, but STILL. Yuck.
I've tried to think of ways to repurpose it, but I'm not the most creative cook on the block, and winging it rarely works out. Unless my goal was to produce something inedible in the first place.
Lucky for me, Rachael Ray seems to be one step ahead. She included an entire feature on cooking with hummus in her magazine. It's based on the theory that you buy your hummus, but whatever. Those in the know, know better.
The Hummus Sesame Noodles looked pretty good, so I made them on Monday night. Of course, I made some changes. I blanched the snow peas because I don't like the taste of raw peas, added crushed red pepper to the sauce, and used 100% whole wheat spaghetti to make it closer to Core. I've switched WW plans again.
And you know, it wasn't too bad. And it didn't taste much like hummus. Mostly just like peanuts. If I hadn't been the one to make it, I would have probably assumed it was peanut butter. I can't say it'll be like that with premade hummus, but that's how it came out for me. Now next time I've got some leftover hummus, I'll know how to use it.