Quick Update: Go to this link to Like my Pin on the So Delicious Dairy-Free 2013 Recipe Contest…just if you want 🙂 It would be greatly appreciated.
So I have been needing a little variation in my snack time ritual. That is hard for me to admit, since I never have any variances in my meals or general eating habits. I have been subsisting on celery and cucumbers for snacks, and now I need a new dip. It is time for me try another homemade hummus again.
So there is a twofold reason behind this recipe. One I am throwing this recipe into the So Delicious contest given by So Delicious and Go Dairy Free. I have really fallen for the So Delicious Almond Plus Milk-the vanilla. It has more protein than any other almond milk, so this is my keeper…and they do coupons! In the paper! Now that is a company that will get my business! Especially since half-gallons of non-dairy milk are so expensive, having a coupon is sometimes my determining factor of what I buy. And, how cool would it be to actually win a recipe contest?
The other reason for this recipe is that I need to redeem myself in the hummus recipe department. My Cilantro Hummus recipe was a disaster-it was my first time so forgivable, but still…I needed to do better! I needed it to be creamier. I needed it to be appetizing looking. I needed it to be edible by itself. The other was good, but just didn’t do it for me. This one will be better.
This hummus is going to be an ode to the original style. Garbanzo beans, red pepper and garlic. A few twists-the biggest one being no tahini. I didn’t use tahini, mainly because it is something I have never seen in a store I go to or would have known what to use it with or in. The other twists is just that I used some spices and vroomed the processor then tasted as it went.