Back Off Zombies, That’s My Hummus!

Sometimes I think about zombies.

Sometimes I think about the zombie apocalypse.

Sometimes Philip and I discuss how we will survive the zombie apocalypse.

You call it crazy.

I call it planning ahead.

Considering we live near the mountains, that seems like the most logical place to go. Bunkering down in the house just ain’t gonna cut it.

Philip will finally stop complaining about all those cans of beans I have in the cupboard.

Keeping all our camping gear in an easily accessible pile will finally have a purpose.

A pit stop at the grocery store by our house will be in order…let’s just hope the invasion doesn’t happen on a Saturday.

Did I mention that these conversations usually occur during episodes of the Walking Dead? Yeah. Discussing your zombie evacuation plan, that’s true love right there people.

Also hummus. I’d need to make sure I have lots and lots of hummus.

I freakin’ loooove hummus, and I know what you’re thinking. “Well duh, don’t all you vegans love hummus?”

Let’s get something straight here. I’m not talking about your regular run of the mill, garlicky hummus here, oh no that won’t do. I’m talking about those yummy concoctions that hummus purists wag their fingers at. Roasted red pepper, chillies, fresh herbs, nut butters, nooch, liquid smoke, you name it and I’ve probable put it in a hummus. Although for the record, I’ve yet to make dessert hummus…that stuff still freaks me out.

The first time I experimented with hummus was when I first bought Eat, Drink and Be Vegan. I never even knew there could be anything other then the traditional stuff until I picked up this book. One cracker piled high with Roasted Red Pepper & Almond Hummus later and I was in heaven. I’ve come up with a few more favorites since then and I figure it’s about time I share one with you, I don’t want to bask in the deliciousness of my bastardized hummus alone.

Since testing for Kim, I’ve grown to love me some heat, and I’ve grown particularly fond of the smoky spicy flavor of chipotles. Mixed with some peanut butter and roasted red peppers, this hummus comes out super creamy and is jam packed with flavor. The cilantro cools it down a bit and adds some pretty flecks of green, totally perfect for serving at your next gathering with loads of veggies and crackers. Or you can just be like me and devour it in times of sever hunger.


  • Servings: Approx. 2 Cups
  • Print
Adapted from All Recipes


  • One 19 oz can (approx. 2 cups) garbanzo beans, rinsed and drained
  • 3 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil
  • 1 to 2 chipotles in adobo sauce, deseeded (or leave them in if you like it really spicy)
  • 1/2 teaspoon cumin
  • 1 clove garlic, minced
  • 1/2 cup roasted red bell peppers
  • 3 oil-packed or rehydrated sundried tomatoes, drained
  • 2 – 4 tablespoons water
  • 1/4 cup fresh cilantro, chopped
  • Salt & black pepper, to taste
  • 1/2 cup roasted peanuts, chopped, for garnish


  1. In the bowl of a food processor, place the garbanzo beans, peanut butter, lime juice, olive oil, chipotle, garlic, cumin, roasted bell peppers and 2 tablespoons of water; blend until smooth. If mixture is too thick, add the remaining water one tablespoon at a time.
  2. Add the sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl or container, garnish with chopped peanuts and additional cilantro, cover, and chill until ready to serve.

26 thoughts on “Back Off Zombies, That’s My Hummus!

  1. phil0logy says:

    I love this post – it totally cracked me up and reminded me how much i miss you two! Hummus is a wonderful thing that I could eat every day so I will definitely try this out. It keeps in line with my new bean revolution too. 🙂

  2. cnortonjewelry says:

    OMG I can’t wait to make this – it looks SO DELISH! My husband and I eat a giant bowl of hummus over every weekend – so good!! He usually makes black olive/jalapeno hummus so this will be a great change while keeping the heat.

    We talk zombies quite a bit as well. You should check out the We’re Alive zombie podcast – you would love it!

    THANK YOU for this recipe! I was going to make the chocolate stout brownies last weekend but couldn’t find the beer. Will try again this weekend as those are high on my list of must makes.

  3. sweettreatsbaking says:

    Yum! That hummus sounds/looks right up my alley! I agree with you about dessert hummus, I have a mental block there.

    Also, my husband loves the Walking Dead but zombies scare the heck out of me. I always say that when the zombie apocalypse starts to do down I’m going to be that person that does themselves in to avoid being eaten by zombies and the horror of it all.

  4. Carrie says:

    For real? I had a big long comment typed out but then WordPress said I wasn’t logged in, and once I logged in the comment was gone. Sigh.

    I can’t remember the whole thing – but I’ll just leave it at the hummus looks delicious!

    • Maggie Muggins says:

      Weird, I was wondering what was going on, I got double comments from a couple people. WordPress is being a finicky cranky ass this morning.
      Thanks for taking the time to leave another comment.

  5. luminousvegans says:

    The hummus looks great! I, like you, also think about the zombie apocalypse quite often. I have an affinity for zombies and apocalypses. Did you see the season finale of Walking Dead? It was crazy.

    • Maggie Muggins says:

      Yes, it was awesome! I’m dying to know more about this crazy hooded figure with the pet zombies. I think the best part was near the end when Rick went all intense and crazy-eyed.

  6. Connie says:

    Oh my goodness, A and I have serious, furrowed-brow discussions about surviving the zombiecopalypse too! I thought we were crazy, but the concern about insanity is outweighed by the necessity of MAKING A PLAN. I actually looked into canning my own food and getting books on edible plants… No more Walking Dead for me, I think. Still going to hang on to the camping gear and remembering the rendezvous spot though… 😉

    • Maggie Muggins says:

      Whoa, when the zombies come, remind me to hang with you. I never even thought about edible plants.
      Why did I not think about a rendezvous spot! Apparently I was making the assumption that we would both be at home. Talk about poor planning.

  7. Ashley says:

    I love that roasted red pepper & almond hummus from ED&BV! This hummus sounds really yummy too. I’ve never tried a hummus with peanut butter before.

  8. gilakai says:

    Made this tonight – it was delicious! I’ll bet it will be even better tomorrow after the flavors have a little time to marry. Thanks for sharing!

  9. Stephanie says:

    I’ve usually stuck to the regular and or the red pepper hummus.. but after reading this I realize that I shouldn’t shun the big world of hummus out there! Esp when yours sounds so tasty

  10. Ricki says:

    Yep, sounds like a brilliant take on the classic! And I love me some heat, too (but not the kind I’d find myself under if the zombies arrived). I’d have to sub almond butter, but I’m sure it would still be equally delish! Thanks for linking up to WW this week! 🙂

  11. Cadry's Kitchen says:

    I like hummus in any form – traditional, non-traditional, or way non-traditional. (Fight your fears of the dessert hummus with the same boldness you’ll need to fight off the zombies. That cookie dough dip made with chickpeas is phenomenal. It feels like such an indulgence, but with the goodness of garbanzos!) The adobo sauce with peanut butter sounds like a wonderful combination! I better stock up on my cans of chipotles in adobo, you know, just in case… 😉

  12. cnortonjewelry says:

    I made this last night – my husband and I both thought it was AMAZING!!! Oh my gosh it is SO good! I didn’t have sundried tomatoes so can’t wait to try it with them for the next batch. I also used 5 chipotles in adobo…we’re pretty hardcore with the heat. When the zombies come, I can just breathe fire on them or something. THANK YOU for the awesome recipe – love it!!!

      • cnortonjewelry says:

        This last weekend my husband put in the whole can of chipotles. Edible but it is pretty damn hot! 🙂 So the sweet spot is somewhere between 5 and an entire can…. 🙂

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