I have heard that hummus is to veg*ns like air is to the rest of the world, so when I was invited to a humm-off competition I was more than a little intimidated.
A group of veg*ns were getting together and bringing their best hummus recipe for a little throwdown. There would be dipping, trash talking and lots of deliberation. In the end…my little hummus was victorious.
It was a fantastic evening. Thank you to our gracious hosts.
When a group of innovative people are invited to impress eachother with hummus…quite a palate of flavours and colours can result. Check out the range of entries in the Humm-off!
We each tried to come up with creative names that would portray the amazing properties of our garbanzo melange. In addition to the chickpeas, we tasted combinations that included: spinach and edamame, 5 chipotle peppers, sweet potatoes and pistachios, marinated hot peppers, roasted garlic, roasted red peppers, and one dessert hummus with macadamia nuts and carob (that’s it garnished with a maraschino cherry below).
Each attendee voted for their top three hummus choices, then we had a public reading of the votes. My excitement grew each time I heard “Healthy Hatha Hummus”….and I heard it a lot!
I created a winner. Check out my trophy…it is a retro Juice O’Mat. I am looking forward to the amazing fresh orange juice that awaits me.
I would like to share the recipe with all of you, however, you have to taste it because I didn’t take notes while I was making it so…the spice amounts are approximations.
Here she is…our big winner.
Healthy Hatha Hummus (an Indian-inspired hummus variation)
1/4 cup of raw cashews (soaked 4 hours and drained)
2 cups of chickpeas
juice of 1 lemon
zest of 1 lemon
1 clove of garlic (chopped)
2 Tbsp olive oil
2 tsp curry paste (I used Pataks)
1/2 tsp sea salt
6 grinds of black pepper
1/2 tsp tumeric (approximately)
2 tsp cumin (approximately)
1 tsp garam masala (approximately)
2 medjhol dates (soaked for about 20 mins in warm water)
1/4 cup of water (approximately)
sprinkle of garam masala
Everyone knows making hummus involves throwing everything in your food processor and letting it rip. But I decided for this competition that I wanted to achieve that restaurant/store bought hummus texture, which is very smooth and creamy. I put the above ingredients in my blendtec blender. It took a lot of stoping and starting, and scrapping the sides with a spoon. I added water each time I stopped until I got the smooth texture that I wanted.
I spooned the smooth hummus into a container for transporting it and topped it with a swirl of garam masala, cumin and chopped cashews.
Check out pictures and videos from a fantastic humm-off event.
I can’t wait for the next throwdown…I heard that summer salads maybe the next challenge.