In honor of the UW Writer’s Institute, I wanted to share with you a new hummus recipe.
Alright, back up.
What does hummus have to do with a Writer’s Institute?
This past weekend I taught a social media marketing class at the 2012 UW Writers Institute in Madison, WI. Seeing how I was teaching a class on marketing and I have a food blog, I thought what better way to put my teaching into action than to bring in snacks for my class? This was a perfect example of ‘networking off the net.’
Alright, for those who know me, you know I am always looking for excuses to try out my recipes on innocent bystanders, but give me the benefit of the doubt, okay? For the sake of pedagogy?
I served my famous buffalo wing hummus and a new recipe, Thai Peanut Hummus. This is seriously the easiest flavored hummus you could make.
Thai Peanut Hummus
2 cans of garbanzo beans, 1 drained
1/4 cup lime juice
1/2 cup peanut sauce*
1 tablespoon red wine vinegar
green onions for garnish
*You can make your own or buy pre-made.
Combine garbanzo beans (and liquid from 1 can), lime juice, peanut sauce, and red wine vinegar in food processor.
Process until smooth.
Top with green onions and serve with your favorite veggies.
This really is that easy and this really is that good.
I actually intended to have more ingredients but I forgot to add them. How’s that for transparency? I was going to add tahini sauce and garlic. Oops. And guess what? You don’t need the extra stuff. I love it when that happens!
This tastes less like hummus and more like a super healthy, clean version of peanut sauce. I would definitely use it as a peanut sauce. It would be great tossed with pasta or with any kind of meat or tofu.
I think it’s the next Green Eggs and Ham kind of sauce. You will like it as a dinner and it won’t make you feel like a sinner. You will like it here or there, you will like it everywhere!
Speaking of sinner, I did use a pre-made peanut sauce (thank you Brennan’s in Madison!). I am still perfecting my peanut sauce recipe and I was on a time crunch. And sometimes, that’s okay.
What kind of hummus would you like to see next?