This is my husband’s favourite snack. For years now, he has been telling me that I should market this hummus. He never gets tired of it and always complains that the store-bought ones aren’t as good as mine. The original recipe came from a Bon Appétit magazine, but I have tweaked and re-tweaked it. So here is my recipe. I always play with flavours as I cook. If your palate is more on the intense side, kick it up with extra garlic and ginger. If you want a subtle, but lovely change, use cashew butter instead of the tahini. Serve it with fresh veggies, pita bread, crackers or your favourite corn or pita chips.
2 cloves garlic, peeled
1 1-inch-long piece fresh ginger, peeled (I like more)
1 19 oz. can garbanzo beans, drained and rinsed
¼ cu. tahini
3 Tbsp. seasoned rice vinegar
1 ½ tsp. low sodium soya sauce
½ tsp. Vietnamese chili-garlic sauce
2 tsp. ground cumin
½ cu. chopped fresh cilantro
1 green onion chopped
Mince the garlic and ginger in a food processor.
Add the rest of the ingredients, except for the cilantro and onion.
Process until the consistency is smooth and creamy.
Add the cilantro and green onion and pulse until there are green flecks through the hummus.