Dip, Dip, Hooray

In the battle for snack supremacy, the competition is fierce, but a few front runners have emerged from the pack. Potential winners are obvious from any vantage point in the bleachers, if you just take a moment to look at the odds. Think back and try to remember the last time you attended a decent party that didn’t have a bottomless bowlful of hummus on display, for starters. And what would Taco Tuesday be without nacho cheese in ample supply- Maybe just Tortilla Tuesday? All bets are off when it comes to picking a winner between the two, but I think I have a solution that neither side would see as a compromise.

Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals complement and contrast one another with surprising ease, a natural union that has been long overdue.

Whether you smear it in a pita, thin it out to drizzle on corn chips, or just set it out with cut vegetable crudites and let the crowd go wild, it’s a fool-proof formula deserving of a gold medal.

Nacho Hummus

1 14-Ounce Can (or 1 1/2 Cups Cooked) Chickpeas, Drained and Rinsed
1/2 Red Pepper, Seeded and Roasted, Chopped
1/3 Cup Nutritional Yeast
1 Tablespoon Tomato Paste
1 Chipotle Pepper Packed in Adobo Sauce
1 Clove Garlic, Chopped
1/4 Cup Lemon Juice
3 Tablespoons Tahini
1 Teaspoon Dijon Mustard
1 Teaspoon Onion Powder
3/4 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Smoked Paprika
1/4 – 3/4 Teaspoon Cayenne Pepper
1/4 – 1/3 Cup Olive Oil
Thinly Sliced Scallions, to Garnish (Optional)

Like any other hummus variant, this dip couldn’t be easier or quicker to prepare. Toss the chickpeas, roasted red pepper, tomato paste, chipotle, and garlic, and lemon juice into your food processor. Pulse to being breaking down the ingredients and pause to scrape down the sides of the bowl as needed. Add in the tahini, mustard, and all the seasonings and spices, starting with just 1/4 teaspoon of cayenne.

Puree, and while the motor is running, slowly drizzle in the olive oil, until the mixture is silky-smooth and it reaches your desired consistency. If you’d like it to be more of a sauce than a spread, follow that with water or vegetable stock, as needed. Adjust the spice level to taste.

Top with sliced scallions and dip the day away!

Makes 6 – 10 Servings as an Appetizer

Printable Recipe

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25 thoughts on “Dip, Dip, Hooray

  1. I like the sound of this — and the look! I’m always looking for new dips, and this one has all our family’s favorite flavors in one bowl.

  2. NomNom!!!! I would like for this to ‘get in my belly’ – looks and sounds terrific…amazing…PERFECT, even! YUMMO!

  3. Serious eats just posted an article about making nacho baked potatoes and I was wondering how to veganise them and you just solved my problem Ms Hannah. Thank you! :)

      1. We don’t get any of that over here. No-one much liked pumpkin pie, canned pumpkin or sweet pumpkin dishes at all to be honest. We use pumpkin in savoury applications and it’s a favourite roasted with potatoes. I love pumpkin and sweet potatoes but only in savoury applications. The only thing I like pumpkin in that is sweet are muffins :)

      2. I think that you’re probably better off without it. I, too, adore a good savory pumpkin dish! It’s a shame that most Americans can only imagine it as a dessert… I’ll take a pumpkin curry over a pumpkin pie any day!

  4. Thank you for a way to help all those party hosts to unabashedly thaw the hummus from the last soiree and recycle it for next week’s disco surprise with a cheesy twist.

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