Hummus of the Gods (p. 88)

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

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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