Hummus is a pretty big deal here at BUST HQ. In an office full of varied tastes and dietary restrictions, a tasty chickpea dip is always a featured crowd pleaser at all our birthday celebrations and intern-last-day parties. And if our crowded staff fridge is any indication, a few of us are definitely toting in samples of Sabra and tubs of Trader Joe’s at least twice a week.
As easy as it is to buy, however, northing beats the flavor of fresh, homemade hummus. And this recipe, from Robin Robertson’s delectably decadent new cookbook, Nut Butter Universe, is hands-down the most delicious dip I’ve ever made. Smoky, savory, and complex, every bite is dy-no-mite! If you want to do it up extra fancy like I did, top off your creamy creation with some Spanish Marcona almonds. That’s good eatin’!
Smoke and Spice Almond Hummus
Makes about 2 cups
Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.
2 garlic cloves, crushed
1 1/2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained
1 or 2 chipotle chiles in adobo sauce
2 oil-packed or rehydrated sundried tomatoes, drained
3 tablespoons almond butter
2 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup plus 1 tablespoon water
Salt and ground black pepper
3 tablespoons chopped cilantro
1/2 cup roasted slivered almonds, for garnish
In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed. If serving right away, sprinkle the top with the almonds and remaining cilantro.
Reprinted from Nut Butter Universe: Easy Vegan Recipes with Out-Of-This-World Flavors by Robin Robertson. Copyright © 2013. Used with permission from Vegan Heritage Press.