Okay, so, has anyone else tried the Tribe Everything Hummus? It’s pretty crazy-good. The inside of the package refers to the hummus as ‘habit-forming’ and it’s hard for me to disagree with that. But, I do disagree with spending my savings on $3.50 containers of hummus week after week when I could be making my own some of the time!
It was really important to me that this hummus evoked everything bagels in a specific way. Everything bagels have all of those delicious things on the outside – minced garlic and onion, caraway seeds, sesame, poppyseeds… I could have just added those to the hummus and called it a day, but I didn’t think that would do justice to the toasty flavor that the bagel toppings take on after being in the oven. So I decided to toast all of the toppings together on a baking sheet before mixing them in with the chickpeas.
My apartment smelled amazing that day, and I’ll be darned if it didn’t truly seem as though I had spent hours toiling over everything bagels. Nope, it was just everything hummus! So, is this as good as the Tribe version? I think so! It definitely tastes a bit different, mainly because I make my hummus with a lot less fat than the store-bought stuff, but I think it’s equally delicious. And it’s got none of the ‘natural garlic flavor‘!
I went camping this weekend (Elk Neck State Park – so beautiful) with a few friends and we ate this right up along with a sundried tomato tapenade (recipe coming soon, hopefully) and grilled slices of bread. Sometimes I don’t think there’s any food that doesn’t taste amazing cooked on the grill! I threw bok choy straight onto the cooking grid and it was SO juicy and wonderful. We also did peppers, fennel, onions, leeks, lemons, and flatbread (done in the cast iron skillet over the grates). Vegan grilling seriously does not lack in the least. Serving suggestion for this hummus, if you’re near a grill: slap a couple of sweet onions on there until blackened. Pull apart the onion into separate petals, slather with hummus, and munch.
I think I’ve just about convinced myself to move somewhere with a yard and get a grill of my own. For the meantime, I’ll stick with things like hummus that I can make indoors =].
- 2 cloves garlic, minced
- 3 tb. minced yellow or white onion (about ¼ of a small onion)
- 1 tb. caraway seeds
- 1 tb. poppy seeds or chia seeds
- 1 tb. sesame seeds
- 3 tb. tahini
- Juice of 1 large lemon
- 1 clove garlic, chopped
- 16 oz. (1 can) cooked chickpeas
- 16 oz. (1 can) cooked white beans (or additional chickpeas)
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
- 1 tb. white balsamic vinegar or cider vinegar
- water, as needed
- salt, to taste
- everything toppings (from above)
- (optional) olive oil for drizzling
- Preheat oven or toaster oven to 350 degrees Fahrenheit.
- Line a small baking sheet with foil or parchment paper, and spread out all of the toppings in a thin layer. Sprinkle with salt.
- Toast for about 10 minutes - stirring every few minutes to avoid sticking/burning - or until garlic and onion are browned. Set aside.
- In a food processor or strong blender, combine the tahini, lemon juice, and garlic until a smooth paste is formed.
- Add the cooked beans, spices, and vinegar, and blend until completely smooth. Add water to reach desired consistency and salt to taste, then transfer to a bowl.
- Stir in all of the everything toppings, reserving a pinch for sprinkling on top. Drizzle olive oil on top as desired. Serve with chips, veggies, or anything else you like!