Ok so we’ve made hummus before and it turned out pretty well. Why stop there right? In continuing this vegan-ish kick, I’ve been trying to keep vegan snacks around the house that I can eat when I’m craving something and not break my good streak. Hummus always satisfies me.
When I first started making hummus, I was skeptical of adding water. I didn’t think it really contributed any flavor so why would I want it in my dip? Well, instead of contributing, it mutes the rest of the flavors a bit and makes the whole dish more appealing. I keep the processor running and add it in slowly until I achieve the desired consistency.
Last note on this recipe, it comes out a really cool lavender color. That’s always fun and looks great in a white bowl.
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