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.

GLUTEN FREE

SOY FREE

Ingredients

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.

 

 

Tagged in: vegan recipes, Robin Robertson, Nut Butter Universe, Hummus   

The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.




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