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Cross-Cultural Dipping

Today, we’re bringing you the last of the three hummus recipes that we told you about in last week’s What I Ate Wednesday post.  (We’d like to point out that we’re actually getting to all three of them before this week’s What I Ate Wednesday, so koodos to us! :))

So let’s do a quick recap.  First, we made Spinach hummus:

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And that recipe turned out so well, that we decided to try our hand at Roasted Garlic Hummus:

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But here’s the thing.  No matter how often we eat hummus, or even how much we eat in one sitting, we never get tired of it, and we never truly satisfy our craving for it.  So after we had made (and devoured) both of these delicious creations, we knew we just couldn’t stop there.

But there was one problem.  We had completely run out of tahini!  Tragic, we know.  But with our hummus craving reaching an all-time high, and only getting stronger, we had to get creative.

Enter peanut butter.  (is there anything peanut butter can’t fix?)

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Of course, we weren’t going to try to make a traditional hummus with peanut butter.  It’s distinct flavour deserved something a little more exciting than that!

So we open the fridge and realize: we have limes, we have ginger.  this could be good.

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And what did we end up with?  Thai peanut-ginger hummus.

Oh yeah.

We have to say, out of the three hummus recipes that we made last week, this one was our favourite.  It was so unique and full of flavour- We suppose you could call it a middle-eastern-Asian fusion.  (is that a thing?  We don’t know, but it should be!)

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If you’re tired of traditional hummus flavours, you should definitely  try this stuff!  (We also can’t be friends, but that’s something else altogether ;))

We have since bought a new jar of tahini, so we’ll probably be back in the near future with some new hummus recipes, but not without making a few more batches of this stuff, first! 🙂

Happy dipping!

Thai Peanut-Ginger Hummus

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Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. cooked chickpeas (~1 can drained and rinsed)
1/4 c. olive oil
1/4 c. peanut butter (we used all-natural, but use what you have!)
2 tbsp lime juice
2 tbsp low-sodium soy sauce
1-2 tbsp fresh ginger, finely chopped
2 medium garlic cloves, minced
1 tbsp hot pepper flakes (optional)
pepper, to taste
water (up to a 1/4 c, if needed)

Directions:

Place all ingredients in a high-powered blender or food processor (except for water) and blend until smooth.  Gradually add water if you would like your hummus to be smoother.

~twosaucysisters

What is the most interesting hummus flavour you have tried?

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About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

4 responses »

  1. Pingback: Dipping and Decisions | twosaucysisters

  2. Oh my gosh, that hummus sounds so fabulous and funky! I want it! Although I gotta admit, there’s a huge soft spot in my heart (stomach?) for garlic hummus. The garlic-ier, the better!

    Reply

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