Thousand Island hummus

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This could be a spread or a dip. You will agree it is delicious! Fresh, tangy and creamy with a little sweet and sour from the gerkin.

Prep Time15

Calories: 237kcal

Author: Snap Pea Sheep

Equipment

Blender
Colander
Sharp knife

Ingredients

1 Can Garbanzo beans
2 Campari tomatoes
2 Tsp Tomato paste
1/4 Cup Cashews or sourcream
4 Cloves Garlic
2 Tbsp Umeboshi plum vinegar
1 Tbsp Lemon vinegar
2 Tsp Calabrian Chili paste I use Trader Joe's Bombe sauce
1 Sweet gherkin
2 Cherry tomatoes for garnish

Instructions

Drain and rinse the garbanzo beans, Massage to remove the skins. The more you remove, the creamier the results.
If using cashews, cover them with hot water while you continue everything else. If you use cashews instead of sour cream, you may want to add a tsp of lemon juice.
Remove the core and stem from the Campari tomatoes, No need to peel unless you are sensitive to the skins.
If using cashews, drain off any excess water other that what it took to cover the cashews in a cup. Blend the cashews several times to get them smooth.
Add all remaining ingredients to the blender except the gherkins and the cherry tomatoes.
Blend 4 to 5 times, scraping side down in between,
Finely chop gherkin and stir all but a tsp into the hummus. Mix well with a spoon. Save the rest for garnish. The amount of pickle is up to you. I had a small gherkin, about the size of my pinky. I don't like that much sweet pickle.
Chop the two cherry tomatoes. It's pretty to have a red and green or yellow one.
Spoon the hummus into a bowl and top with the remaining chopped gherkin and cherry tomatoes.
To use as a dressing, you may want to add some lemon juice or lemon vinegar. If you want it more tart, use umeboshi plum vinegar. Just be aware the vinegar is quiite salty.

Notes

Enjoy this with a crudité, toasted baguettes, thinned with lemon juice and on a salad, or used as a sandwich spread.

Umeboshi plum vinegar has a unique, bright flavor. It is a little difficult to find. You may substitute a rice vinegar or mirin if you prefer. Just check your salt level and I held back on salt because the plum vinegar is so salty.

For the calabrian chili, if you don't have that you can substitute a fresno chili, or a seeded habanero if you like. Calabrian chili has a more subtle heat than the fresno or habanero, However, it has a fruitiness like the latter.

Nutrition