Spicy Ginger Hummus

Name: Spicy Ginger Hummus
Yield: Makes about 2½ cups
Ingredients: ¼ cup cashew or peanut butter; 2 cups canned garbanzo beans (from two 15-ounce cans), drained and rinsed; 1 tablespoon soy sauce; ¼ cup cashew or peanut butter; 1 tablespoon peeled and finely chopped fresh ginger; 2 teaspoons chopped garlic; ¼ cup fresh lemon juice; ⅓ cup Vegetable Stock or water; 1 green onion, chopped, both white and green parts; ¼ cup chopped fresh cilantro; 1 teaspoon chile-garlic sauce, such as sriracha (see Note); 1 teaspoon chile-garlic sauce, such as sriracha (see Note); ⅓ cup Vegetable Stock or water; ¼ teaspoon ground cumin

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Classic hummus is made with garbanzos and tahini (sesame butter). I’ve changed the mix a bit, as you’ll note. It’s very simple to make and delicious as a dip for raw vegetables or as a spread for grilled vegetable sandwiches.

Ingredients

2 teaspoons chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
2

Starter
Spicy
Vegan

Method

In a food processor, combine the garlic, ginger, beans, cashew butter, soy sauce, chile-garlic sauce, and cumin and pulse to chop. Add the stock and lemon juice and process until nearly smooth but still with a little texture. Add the cilantro and green onion and pulse a couple of times to just combine. Store, covered, in the refrigerator for up to a week.