A few weeks ago, someone shared a recipe for pizza hummus from Chocolate Covered Katie and I knew my next batch was going to have to be pizza flavored. Since the prompt for yesterday’s VeganMoFo was “quick, easy, and delicious” this recipe seemed like a great choice.
We’ve gone through a lot of chickpeas making aquafaba, but when I make hummus, I make a LOT of hummus. We eat all but a small portion, and then we don’t want hummus again for weeks. I like to use my chickpeas as protein in other recipes like this curry, this chipotle chickpea salad, and fried rice.
I haven’t had a beer recommendation in a while, but despite the hot weather, we’re already in pumpkin beer mode here. I’m currently drinking this Pumpkin Smasher from a local brewery in Illinois.
(I borrowed this picture from their website.) I usually stick to the Pumpkin Ale from Schlafly brewery but this is a nice alternative. Speaking of Schlafly, I spent 2 hours on my birthday weekend touring the facilities with the owner. It was quite the birthday present and we got to try plenty of samples, straight from the tap.
But back to hummus…I’ve found the key to silky smooth hummus is removing the skins. This takes forever, but is totally worth the effort and becomes kind of relaxing after a while. I suggest washing your hands thoroughly beforehand, as you don’t want any icky germs in your hummus.
• 3 cups cooked chickpeas, skins removed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon nutritional yeast
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 3 garlic cloves, minced
1. Combine all ingredients in a blender or food processor. Blend until smooth and silky, adding water to thin as needed. Pour into a bowl and refrigerate until ready to serve.