Go buy some canned chickpeas, pull out the food processor, and follow these simple steps to homemade hummus heaven. We really love the substituting a nut butter for the tahini and the addition of Taste #5 Bomba! XXX amps up the flavour in the most delicious way.
Serves 8-10
INGREDIENTS
2 x 15 ounce cans chickpeas (garbanzo beans)
1 garlic clove, minced
3-5 tablespoons olive oil
5 tablespoons cup nut-butter (peanut, cashew or almond)
3 tablespoons lemon juice, freshly squeezed
1 1/2 teaspoons kosher salt
2 teaspoons ground cumin
1 tablespoon Taste#5 Bomba! XXX tomato paste
1 teaspoon Taste#5 Original Umami Bomb paste
2 tablespoons Sriracha or chipotle peppers (optional)
1/4 cup non-fat plain Greek yogurt
TO FINISH
1 teaspoon Taste#5 Umami Rush or smoked paprika
METHOD
- Drain and rinse the chickpeas
- Place chickpeas, garlic, 3 tablespoons olive oil, Bomba! XXX, Umami Bomb, sriracha, nut butter, lemon juice, salt, and cumin into a food processor or blender
- Pulse and blend until you have a puree of the consistency your prefer
- Add 1/4 cup yogurt and process again
- If hummus is too thick, add 1-2 tablespoons additional yogurt and olive oil and process again
- Taste and adjust seasoning with additional salt, lemon juice and sriracha if you want more heat
- To serve sprinkle Taste #5 Umami Rush or smoked paprika
- Transfer to non-metallic container, cover, and refrigerate until serving.
SUGGESTIONS
Lightly toast your cumin in a dry pan over medium heat for extra flavor depth, be careful as it will burn easily
Allow the hummus to stand for at least 15 minutes for the flavors to meld
A drizzle of olive oil or garlic-infused oil on top provides extra flavor
For added texture and crunch sprinkle the top with toasted pinenuts or ground peanuts
