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 Un-Mashed Hummus (a.k.a. Chickpea-Tahini Salad) Admit it: your hummus game has gotten a little stale, hasn’t it? Does reaching in the cupboard for yet another can of chickpeas make you feel like an extra from the vegan version Metropolis? If so, you’re not alone. Friend, I hear you. Chickpeas, a.k.a., what remains after we’ve used our fill of aquafaba, can be an herbivore’s best friend as buttery and mild little pops o’ protein that lend themselves so easily to so many savory dishes (oh, sweet ones, too!), but they are especially beloved for their role in making creamy, dreamy hummus, a.k.a., the main thing vegans could find on the road circa 1997. As a longtime vegan, I’m here to say that I understand it can get old. It’s not you, hummus. It’s me. Well, it’s kind of you, too. This isn’t a break up letter, though! I just am enjoying you in this new form. I originally created this recipe when my food processor unexpectedly smashed its final chickpea but I had all the ingredients assembled and had to roll with it. It turns out that this is not only a great change of pace, it’s fully delicious on its own. Adding little fresh extras like diced bell pepper, parsley, cucumber and so on make it great in pita bread, a tortilla or simply on it’s own. Know someone who’s on the edge of hummus oversaturation? They may just need a break and this recipe may be the ticket. Un-Mashed Hummus (a.k.a. Chickpea-Tahini Salad) 15 oz. cooked chickpeas, drained with water reserved ¼ cup tahini ½ cup reserved chickpea water 3 cloves garlic, pressed 2 teaspoons tamari 2 teaspoons ground cumin ¼ teaspoon cayenne Salt and pepper to taste 2 tablespoons fresh lemon juice In a mixing cup, stir together the tahini, chickpea water, pressed garlic, tahini, cumin, cayenne and salt and pepper. Heat a small skillet over medium-low, then add the reserved chickpeas and the tahini sauce. Stir together until the tahini thickens, about four minutes. Turn off the heat, all the lemon juice, and adjust seasonings to taste. © 2015, Vegan Street |
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