Hoppin’ John and collard greens. Chinese food or fondue. Seafood and legumes. A glass of champagne. What do these have in common? They are foods you’d be very likely to see Americans enjoying on New Year’s Eve. Some are steeped in tradition and full of symbolism. Others have simply evolved as popular dishes for Americans staying in on December 31st. While there certainly are no rules, many people make these foods part of their ritual for ringing in the New Year. And so far, we’re only talking about New Year with respect to the Gregorian calendar. There are others, like the Chinese calendar and the Jewish calendar, for which the end of one year and the beginning of the next does not coincide with the typical secular celebration, and which have their own unique traditions.
Rosh Hashanah, the Jewish New Year, always occurs in early fall. One of the traditions that makes this holiday different from others in the Jewish calendar is eating honey. We eat honey, drizzled on apples or challah or baked into vegetables and desserts, to celebrate a our desire for a sweet New Year. With this in mind, I wanted to incorporate honey into something to nosh on before the big meal.
This hummus, swirled with honey and sprinkled with Moroccan spices, is sweet and warm and a total delight as a dip for crisp, fresh Autumn apples. But it doesn’t stop there. It’s a welcome surprise in place of regular hummus with pita or your favorite fresh veggies. And it’s especially delicious when spread on a grilled chicken or turkey sandwich or wrap. However you enjoy it, it’s a sweet reminder that we are fortunate to be blessed with another great year.
Moroccan Spiced Hummus with Honey
Adapted from Honey.com
2 cans (15oz each) chickpeas, drained and rinsed
1/3 cup honey
1/3 cup tahini
1/4 cup lemon juice
2 cloves of garlic, peeled
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crumbled saffron threads
1/8 teaspoon ground cloves
1/2 teaspoon salt
fresh chopped cilantro or parsley, for garnish
Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste.
Like all hummus, this can be stored in the refrigerator. However, this is best served at room temperature so make sure to take it out a little while before serving.
For this batch of hummus, I incorporated Goya chickpeas that were sampled to me through the Foodbuzz Tastemaker Program. I’m a big fan of Goya for their consistently superior quality and great value. At any given time, you are guaranteed to find Goya in my pantry!