This month’s Recipe Redux challenge was “DIY Kitchen Essentials.” We were tasked with creating a recipe for a homemade version of the foods or condiments we always want on hand, but are so much better when done from scratch. Since going meat-free, hummus has become a personal kitchen essential.
Whether as a dip for snacks, spread for sandwiches, replacement for butter in biscuits, or a potluck staple, hummus is my go-to! I used to buy the packaged varieties, but quickly discovered it tastes better and is SO much cheaper when you just make it at home! A jar of tahini will last quite a while, and chickpeas are easy to come by. Besides, the flavor combinations are many! It’s fun to experiment and play around with different varieties of hummus. And when I made my own BBQ sauce earlier this week, the idea popped in my head to make a BBQ hummus!
Doesn’t this just scream summertime to you? I think it would be amazing spread onto a burger bun for veggie burgers. Or into a tortilla for a fresh veggie wrap. However you eat it, be prepared to make it often! It’ll go fast – I guarantee it.
Makes 2 cups
- 3 cloves garlic, minced
- 1/4 C tomato paste
- 2 tbsp sriracha sauce
- 1 tbsp red wine vinegar
- 2 tbsp molasses
- 1 tbsp soy sauce (or tamari)
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp sea salt
- 1/3 C Tahini
- 1 can chickpeas, rinsed & drained
Blend all ingredients in a food processor and puree until smooth. Taste and adjust spices as needed. You might prefer more salt or tahini.
Transfer to a serving bowl. You could eat it immediately, or cover and chill in the fridge overnight to let the flavors develop.
Serve chilled with tortilla chips, pita chips and sliced veggies.
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