Tip: Enjoy this hummus with homemade, gluten-free crackers or with your favorite veggie sticks.
by Chef Colombe
Yield: 1 1/4 cup
1 cup chick peas, prepared
1 Tbsp. cashew butter
1/4 tsp. cayenne
1/3 cup extra virgin olive oil
1/8 cup vegetable stock, organic
2 tsp. lemon juice, freshly squeezed
Sea salt, to taste
Cayenne pepper, to taste
- In small food processor, add prepared chick peas, olive oil, vegetable stock, lemon juice, and cashew butter. Combine until smooth.
- Add salt and pepper to taste. Pulse to combine.
Variations from Chef Eddie:
For Red Pepper Hummus, blend in 1 roasted red pepper.
For electric oven broiler- set broiler to high and position rack 6-8 inches from burner. Allow broiler to preheat.
- Line sheet pan with foil to protect pepper from sticking.
- Place pepper on sheet pan whole, and brush top with olive oil.
- Broil peppers for approximately 5 minutes or until skins are blackened.
For stove top -set burner to high flame.
- Place pepper directly on the metal grate.
- Turn pepper with fire-safe tongs every 1-2 minutes until each side is blackened.
- Once roasted, cool pepper in a pot with the lid on.
- After 30 minutes the charred skins will peel away.
- Peel skin off without rinsing under water if you can. You are trying to retain the oils from the pepper, and rinsing will cause them to be lost down the drain.
- Remove stems and seeds from pepper and set aside.
- In small food processor, mix the hummus and red pepper until combined.
- Taste and adjust the seasoning.
For Roasted Shallot Hummus, blend in 3/4 cup roasted shallots
- In small food processor, puree the hummus and roasted shallots until combined.
- Taste and adjust the seasonings.
The sweetness of the shallots combined with the hummus makes this spread a sure winner. It’s one you don’t ever see, so it’s often the first one to disappear at parties. It also makes a great spread for a sandwich or tossed with a salad.