I like hummus, but was bored with with the same old. A Moroccan recipe from Bon Appetit caught my eye, and not having the ingredients, I decided to make my own with what I had on hand. It was delicious! I can only give you guidance as to ingredients, as I have adjusted it differently the two times I have made it. I think the dryness of chickpeas can be mitigated with adding more of the olive oil and/or lemon juice and/or even a bit of water — I have difficulty if beans are not WET. I typically use Westbrae’s Organic Beans; I like their politics and their beans, AND, they have done away with BPA.
- 1 can chickpeas, rinsed thoroughly with cold water
- 1/2 cup raw sunflowers
- 1 cube Pepper Pesto or substitutes a milder hot pepper
- 1 sweet carrot
- 1 T lemon juice
- 1 T olive oil
- 1 c fresh raspberries
- Garlic salt and black pepper to taste
Place first six ingredients in a Cuisinart and blend until it is mostly chopped; add raspberries and salt/pepper, and blend again. Taste and add olive oil/lemon juice/water and salt/pepper to your liking. If you like it hotter, add peppers; sweeter, add raspberries! In winter, I will try pomegranates!
Good on cracker or on toast with lettuce, mine had a pleasant heat and sweetness without being a dessert!
Always organic or non-GMO, humanely raised. It matters!
Aquabee Super Deluxe 9×9-inch journal with a Platinum Preppy fountain pen, Noodler’s Lexington Grey ink, and Daniel Smith, QoR and Holbien watercolors.
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