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SPICY CREAMY HUMMUS
Most hummus combines chickpeas with tahini for a creamy texture. But tahini can be bitter. Roasted tahini, rather than the more common raw, if better, but not great. This recipe replaces tahini with cashew nut butter, a creamy nut butter. Because we like our hummus with a bit of zing, we also add vinegar and hot pepper sauce. We find the vinegar highlights the subtle flavors of the chickpeas and olive oil. Traditional hummus recipes also call for garlic. Though wonderful, garlic just doesn't agree with us. If you love garlic, and the people you kiss don't mind, add it. We like to serve this with a stack of fress hot flat bread. It also is great with tortilla chips or crunchy crostini.
Hint: Before pureeing the chickpeas, taste one to tell how dry they are. If the chickpea is moist and crumbles easily, reduce the olive oil to 3 tablespoons. For a tasty twist, lightly saute the chickpeas in olive oil and a teaspoon of curry powder before proceeding with the recipe.
Start to Finish: 5 minutes
Servings: About 2 cups
1 15-ounce can chickpeas (liquid retained)
3 tablespoons cashew butter
Juice of 1 lemon
1/2 teaspoon salt
4 tablespoons extra-virgin olive oil
2 tablespoons Chianti or other red wine vinegar
1 tablespoon hot pepper sauce
Paprika, for garnish (optional)
Combine all ingredients in a food processor and puree until smooth. Because moisture content of canned chickpeas varies, it may be necessary to add some of the liquid they were packed in to get the consistency you desire. Transfer hummus to a small bowl. Eat immediately, or cover and chill for 1 hour before serving.