In a scene in Cold Pursuit Suzanna has Atticus for lunch and they make vegan Rueben sandwiches with hummus and chips. Today I’m giving the recipe for hummus. However, since I’m really cool, I’ve got 3 versions and they’re all different.
So after mixing them all up for pictures, I spread the variety out for my DH to try with his lunch. He started with the black bean hummus. He has been a fan of black bean dip as long as I can remember, but each time we try to make it, it comes out different because we’ve never worked from a recipe. This hummus will certainly take care of future cravings. His comment was, “That is really, really good.”
Next he tried the dried tomato hummus. He said, “That just may be better than the black bean one.” Finally, the simple plain one: “Wow, that’s good too.” I think we have three winners. I’m glad because there’s just him and me to eat them up. Unless y’all want to come for supper? I’m not sure what we’re having, but there will be chips and hummus.
One more thing, hummus always calls for Tahini (sesame seed butter), but I tend to purposely on accident forget to pick some up when I’m shopping. So I have to grab a substitute: almond butter, or in a crunch, peanut butter. Don’t tell purists, but I like almond butter better than Tahini in my hummus.
You can read the original recipe here
1 (15.5oz.) can garbanzo bean or chickpeas
1/4 C. liquid from the chickpeas (This made a smooth, but slightly too thin hummus. It was perfect when the dried tomatoes were added—next recipe—but for this one I’d cut back to 2 Tb.)
5 T. lemon juice (okay, 3-5, but I like lemon)
1½ Tb. tahini
2 cloves garlic, crushed
¼ tsp. Himalayan salt
2 Tbs. olive oil
Process: I put everything into my mini food processor and whirled until smooth. Voila.
Sun Dried Tomato Hummus
Okay, my version doesn’t have “sun” dried tomatoes—at least the sun was not involved beyond the garden. Each year I grow one bush of Roma tomatoes just to slice and dry. I add any other tomatoes that are ripening too quickly (despite my love of home-grown tomatoes). I dry them in my dehydrator until crisp. Then I bag them and use them the rest of the year.
For the hummus I placed some into a cup of water to soften. I ended up using twice as many as is shown—so nearly 1 C. of dried tomato slices. Then I whirred them up in the mini processor and stirred them into half of the above hummus recipe. Pretty, and yummy! Both of these would also make great sandwich spreads.
Black Bean Hummus
Orginal recipe found here
2 cloves garlic
1 (15 oz.) can black beans, drained (may reserve liquid to thin hummus with as desired.)
2 Tb. lemon juice
1½ Tb. tahini (or nut butter, ahem)
½ tsp. ground cumin
¼ tsp. salt (Himalayan or other natural salt)
1/8 tsp. cayenne pepper or to taste
¼ tsp. paprika
Add chips and enjoy!