As the weather turns from warm summer to the familiar autumn chill of fall, I yearn for root vegetables, and wholesome spices and sauces. Vegetables on their own don't quite satisfy hungry too well so a nice spread or sauce is needed. And hummus serves nicely. Delicious, nutritious hummus.
I am particularly fond of bold, wholesome flavors in hummus and generally think of it as a Rivaini food the people of Thedas enjoy. I have praised Rivaini food and culture in my previous entry about Llomerryn Red. If that complicated and spicy sauce is a mainstay of Rivian, it is not a great leap of imagination to see spiced and peppered hummus as a part of its food culture. Also, hummus originally came from the Middle East and Rivain is the closest representation of this real world geographic area in Thedas. Yet unlike Llomerryn Red, hummus is a quick and easy recipe to master.
Now, before we go further, yes, I realize hummus is one of those stereotypical vegan staples, both lauded and loathed. It's right up there with other "must-eat" food items, such as kale, quinoa, and breakfast smoothies, needed for your vegan lifestyle badge. But hummus is also one of those foods many do not think of as vegan specifically. Take a look in your pantry and at the ingredients lists of some of your favorite snacks. Chances are something in there you enjoy is vegan. Hummus is a familiar and delicious snack spread that is versatile and healthy while also subtly vegan.
I enjoyed hummus long before I transitioned to a vegan diet and lifestyle. I spent more coin than I care to count on small, round tubs filled with the famous chickpea paste. Sun-dried red pepper and garlic hummus was my favorite. And when I learned how to make hummus, I was astonished at how easy it really is to have homemade! Chickpeas, olive oil, tahini and garlic are the main ingredients. And after blending those, you can flavor it how you like with peppers or olives, more garlic, allium powders or chili seasonings, or even more garlic.
And recently I decided to level up my skill by making my own tahini, which only requires sesame seeds, sesame oil, lemon juice, garlic, and water (see recipe below with full hummus recipe).
Lately I have been interested in learning to make and appreciate low-oil hummus. The olive oil is really what makes hummus a smooth, thick spread. I can't claim this recipe is oil-free, but it comes close. As stated above, the tahini calls for a scant amount of sesame oil, but besides that, this recipe is healthy and wholesome.
So, let's begin by setting out our ingredients: garlic, red bell pepper, chickpeas (soaked overnight or prepared in a pressure cooker), and that homemade tahini.
For this recipe, you will be making the most of the aquafaba, the viscous water in which chickpeas have been cooked or soaked in. This is the replacement ingredient for olive oil. Using it sparingly will yield a fluffy texture, whereas using more will give you a creamier texture.
Also, this is one of those recipes that can be adjusted to suit your tastes. Add as much or as little garlic, pepper or seasoning as you like.
I used my food processor, starting with the chickpeas.
Once processed, add the tahini, diced red pepper, garlic, and aquafaba, (plus salt and lemon). You can add other seasonings too, such a chili powder, onion powder, mined shallots; the possibilities are as varied as what's in your pantry or on your spice rack.
Process until well blended. How smooth or chunky you want your hummus to be is up to you. And that's it!
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| Admittedly, I kind of like a chunky texture to my hummus since I started making it homemade regularly. |
Red Pepper Hummus
Ingredients:
1/2 c of soaked or cooked chickpeas
1/4 c aquafaba
2-4 Tbsp on tahini
1/4-1/2 of a large red bell pepper, diced
2-4 garlic cloves, minced
(Optional: 1 tsp of salt, juice of half a lemon)
Directions:
Add chickpeas to a food processor or blender and process until fine. Add aquafaba, tahini, red bell pepper and garlic (and salt and lemon juice), then blend or process until thick and smooth. Add more aquafaba or tahini as desired.
Serve immediately or store in a container with a tight fitting lid, chill in refrigerator. This hummus can last about a week and may need to be stirred before serving after a few days.
Tahini
Ingredients:
4 Tbsp sesame seeds
1 tsp sesame oil
1 Tbsp lemon or lime juice
1/2 tsp salt
Up to 1/2 c water
Directions:
Grind sesame seeds finely in a clean coffee grinder, then move to a small food processor. Add sesame oil, juice and salt, and process again. Then gradually add water until well blended.
Store in an airtight container and chill before using. This tahini should last about two weeks in your refrigerator.
I plan to expand upon this recipe and try other seasonings and spiciness. I'll largely be sharing my efforts on Instagram, with other baking and cooking adventures. Make sure to follow to keep up with Skyhold's favorite kitchen mage!
Like what you are reading? Great! Come back for a new entry on September 27. And have a look at my previous entries for other recipes and Dragon Age-related trivia and oddities!
Have any friendly suggestions or cool ideas? Want me to veganize your favorite recipe? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at @FoodsofThedas on Twitter. You can also follow me on Instagram, @gourmetveganthedas.
If you try out any of my recipes, please share a picture on social media and use the hashtag (#)gourmetveganthedas.
Walk always in the Maker's light.
