>That’s a bold subject line right there.
For years, my two favorite Hummuses (is that..hummi??) were both by Cedar; one was the south-of-the-border variety and the other was lemon. The south of the border variety is like hummus meets salsa. Three years ago I stopped being able to find this variety ANYWHERE. I then found and fell in love with Bobbi’s Hummus. At $7.99 for a (16 oz!) tub I stopped being able to justify the expense long ago.
I let it go, and experimented at my house.
This weekend, I saw a recipe that I knew I had to try. You can find it here on Get Sconed! I made half this recipe; but kept the amounts of coconut milk (I used light) and tamari (I used low sodium) the same as were recommended in the original recipe. I also used the full amount of curry paste because I LOVE CURRY. One more thing..I used acorn squash because it was what I had. In the interest of full disclosure; I used peanut butter instead of tahini (the recipe recommends tahini as an alternative). After tasting this hummus I really think I might be one of those people who really prefers that her hummus be made without tahini. Blasphemy? NO WAY. It turns out; that the Bobbi’s hummus I mentioned above is made without tahini too. Nice.
This is the best hummus I’ve ever had/made. Make some. Seriously. GET ON IT. I can see using this hummus hot, as a creamy sauce for noodles on a cold day. Or as a spread on sandwiches. or…on anything really. I mixed some up with lemon juice and used it as salad dressing.
All i know is: hard squash+garlic+curry+chickpeas+coconut milk=WIN. and you need some.