All the excitement about Daniella’s birthday yesterday, coupled with a plethora of chickpeas in my house right now, got me thinking about chips and dip– if there’s one food Daniella loves, it’s chips and dip.
So I set out to make hummus today– and to invent an all new and delicious hummus recipe of my own. I truly believe there are endless spice combinations potentially delicious to go with chickpea dip. Also not having tahini– because I hate it in every form besides hummus– I made it with sunflower seed butter. I also decided to use a combination of both chickpeas and white kidney beans.
As well, to accommodate for Maddie who HATES cumin, I made one with cumin, without sunflower seed butter, and one with rosemary and with sunflower seed butter. The two spreads are pictured here mixed together, with homemade zucchini and banana chips.
I also was excited to discover a new setting on my NutriBullet that whipped the second batch up in literally 5 seconds! I was like a kid in a candy store watching the machine take the solid chunks and turn it into perfectly smooth hummus. So satisfying.
I also learned an amazing secret from one of my favourite cookbook authors, Christine Gingerich, about hummus– COOK those beans before you blend them!! This enhances the flavour immensely!!
1 tsp vegetable oil
1/2 onion, diced
1 Tbsp cumin
1/8 tsp cayenne
1/8 tsp salt
3 Tbsp water
1 Tbsp lemon juice
1/2 cup COOKED chickpeas
1/2 cup COOKED white kidney beans
- In medium saucepan, saute onion in oil, stirring occasionally until fragrant, about 3 minutes. Add 1/2 T cumin, the cayenne, and salt, and stir a few more minutes.
- Add all the ingredients to a good quality blender or food processor, lastly the remaining 1/2 T cumin. Blend until smooth.
1.5 cups COOKED chickpeas
1.5 cups COOKED white kidney beans
1/4 cup sun butter
1 Tbsp rosemary
3 Tbsp balsamic vinegar
1/4 cup water
2 tsp garlic salt
- Add all ingredients to a good quality blender or food processor. Blend until smooth.