Hummus is a pretty big deal here at BUST HQ. In an office full of varied tastes and dietary restrictions, a tasty chickpea dip is always a featured crowd pleaser at all our birthday celebrations and intern-last-day parties. And if our crowded staff fridge is any indication, a few of us are definitely toting in samples of Sabra and tubs of Trader Joe’s at least twice a week.
As easy as it is to buy, however, northing beats the flavor of fresh, homemade hummus. And this recipe, from Robin Robertson’s delectably decadent new cookbook, Nut Butter Universe, is hands-down the most delicious dip I’ve ever made. Smoky, savory, and complex, every bite is dy-no-mite! If you want to do it up extra fancy like I did, top off your creamy creation with some Spanish Marcona almonds. That’s good eatin’!
Smoke and Spice Almond Hummus
Makes about 2 cups
Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.
2 garlic cloves, crushed
1 1/2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained
1 or 2 chipotle chiles in adobo sauce
2 oil-packed or rehydrated sundried tomatoes, drained
3 tablespoons almond butter
2 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup plus 1 tablespoon water
Salt and ground black pepper
3 tablespoons chopped cilantro
1/2 cup roasted slivered almonds, for garnish
In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed. If serving right away, sprinkle the top with the almonds and remaining cilantro.
Reprinted from Nut Butter Universe: Easy Vegan Recipes with Out-Of-This-World Flavors by Robin Robertson. Copyright © 2013. Used with permission from Vegan Heritage Press.
Emily Rems is a feminist writer, editor, rock star, playwright, and occasional plus-size model living in New York’s East Village. Best known as managing editor of BUST magazine, Emily is also a music and film commentator for New York’s NPR affiliate WNYC, and is the drummer for the horror-punk band the Grasshoppers. Her nonfiction writing has appeared in the anthologies Cassette from my Ex and Zinester’s Guide to NYC, and her short stories have been published in Rum Punch Press, Lumen, Prose ‘N Cons Mystery Magazine, Writing Raw, and PoemMemoirStory. She was nominated for a Pushcart Prize for fiction in 2015 and is working on a novel. Follow her on Twitter @emilyrems.