Well, I am sure that you know by now that I am on a quest to make as many variety of delicious hummus as my brain and taste bud can. I made orange hummus by using sweet potato, I made green one by using avocado. I used yellow beet for one recipe and red beet for burgundy hummus and cannellini bean for a white hummus. Black hummus still still elude me. I used black beans with coco powder and that did not work. It tasted like soil. So I tried black beans with squid ink. The mixture never looked like proper spread. It looked like liquid cement and it smelled so bad that I had to dump the spread into trash bag and took it out to the dumpster right away.
After couple days of resting my taste bud I moved on to new recipe. The recipe came to me while I am enjoying of bowl of gazpacho. I thought why not mix hummus with some vegetables and see what happened.
I pureed half of the garbanzo bean into coarse mixture in order to add more texture. And then, I pureed the rest of garbanzo beans into smooth paste.
I Added tahini, garlic, lemon, vegetables and salt. Now I have have great vegan and gluten free hummus.
- 1 medium size tomato, diced
- 2 .scallion, chopped
- 1 cup finely chopped parsley
- 1 anahiem pepper, seeded and diced
- 3 cups cooked garbanzo beans
- 4 cloves garlic
- ½ cup tahini
- ½ cup lemon juice
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- salt to taste
- Place the vegetables and the parsley in a chilled salad bowl.
- Place half of the garbanzo beans in a food processor and process into coarse mixture. Spoon this coarse garbanzo beans over the vegetables.
- Place the rest of the garbanzo beans, the garlic and 1 cup water in the food processor and puree into smooth paste. Add the lemon zest, lemon juice, tahini, cumin, cayenne pepper and salt. Mix into smooth hummus.
- Spoon the hummus over the vegetables. Mix gently into amazing hummus.