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.
SMOKY CHIPOTLE PEANUT HUMMUS
- 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
- 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.
- 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.