By Chef John Ash
Classic hummus is made with garbanzo beans and tahini (sesame butter). This mix changes it up a bit as you’ll note. It’s very simple to make and delicious as a dip for raw vegetables, as a spread for sandwiches or served as is with crisp pita chips. Any of the Sonoma Cutrer Chardonnays would be delicious with this. An easy make ahead snack for game day!
Total Time 20 minutes
Prep Time 20 minutes
Difficulty Level Beginner
2 tsp chopped garlic
1 tbsp peeled and finely chopped fresh ginger
2 c garbanzo beans (from two 15-oz cans), drained and rinsed
1/4 c cashew or peanut butter
1 tbsp soy sauce
1 tsp Asian chili sauce such as Sriracha, or to taste
1/4 tsp ground cumin
1/3 c chicken or vegetable stock, or water
1/4 c fresh lemon juice, or to taste
1/4 c chopped fresh cilantro
1 green onion, chopped
Add garlic, ginger, beans, cashew butter, soy sauce, chili sauce, and cumin to a food processor and pulse to chop. Add the stock and lemon juice and process till nearly smooth but still with a little texture.
Add cilantro and green onion and pulse a couple of times to just combine. Store covered and refrigerated up to a week.
Makes about 2-1/2 cups.