Hummus of the Gods (p. 88)

stylized illustration of Quetzalcoatl (sort of looks like a snake/dragon with two heads)

The pinch of asafoetida—another “food of the gods,” like chocolate—was just the thing this particular hummus needed to bring all the flavors together. This hummus makes a delightful treat for a potluck, and as a bonus, someone else will probably bring the vegetable sticks/chips/bread for dipping.

Consider making a double batch and storing half in the freezer for later so you don’t have to make it as often.

Makes 2 cups
Takes 30 minutes

2 cups cooked garbanzo beans
1 small red beet, shredded
1/4 cup water
1 1/2 tablespoons tahini
1 1/2 tablespoons vegetable oil plus additional for garnish
1 1/2 tablespoons cocoa powder plus additional for garnish
1 teaspoon chili powder
1 teaspoon lemon or lime juice
1 teaspoon salt
Pinch of asafoetida powder
Cocoa nibs for garnish

Combine all ingredients, reserving any bean juice for recipes that require aquafaba. Blend the hummus for a smoother dip or mash by hand for a chunkier dip.

Serve with vegetable sticks and chips or bread.

Divine hummus: Press a small indentation into the center of the hummus, and pour a puddle of vegetable oil into it. Sprinkle cocoa powder or nibs on top.

Don’t use much tahini? If you live near a grocery store with an extensive bulk section, bring a small container and buy just what you need.

TIP: Asafoetida is one of those things that all your other spices might start to smell like, so double-contain it!


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