The Signal

Serving the College since 1885

Tuesday October 4th

Lions' Plate: Unconventional Hummus

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By Elizabeth Casalnova

Typically hummus is made from chickpeas, but this recipe is made from northern beans instead. It only has four ingredients and takes less than 10 minutes to make, so it is a simple alternative to chickpeas. Depending on the serving sizes you choose, you can have leftover hummus to keep in the fridge as a delicious protein option for your next meal. This is a great recipe for anyone who follows a plant-based diet, too.

It’s important to note the different ways this hummus can be used, as it’s much more than just a dip for your baby carrots. I use it when making wraps with spinach, mushrooms, carrots, cucumbers and feta cheese. It is a great source of protein, and fills you up for your longest days. If wraps aren’t your thing, make a Greek salad and add a handful of the hummus on top. Everyone knows about avocado toast, so next time try using hummus instead. Even add a fried egg on top and some arugula for a full meal. Whatever way you want to eat it, it will work.


- 1 can (15.5oz) northern beans

- 2 cloves of garlic, mashed

- 2-3 tablespoons of olive oil

- 1/2 tablespoon cumin


1.) In a small saucepan, heat the garlic and olive oil over low heat for about 5-7 minutes. 

2.) In the meantime, drain the can of beans and hand mash with a fork until smooth. If you have a food processor, use that to save some time. 

3.) Drizzle in the olive oil and garlic and continue to mix it until combined. Then, add the cumin.

4.) Store it in an airtight container in the fridge or serve it immediately, and enjoy!


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