Like most plantivores I love hummus. So much so that I've become quite the hummus critic. One of my favorite places to get hummus is the Happy Belly Deli in Grandin. It's part of the Roanoke Natural Foods Coop, and if ever you're in that area you'd be sorry not to stop in. Because I'm about 45 minutes outside of that area, it's not somewhere I can often just pop in. Which is a real problem when all you can think about for lunch is their divine hummus. So in a moment of desperation a few years back, I made an honest attempt at recreating it. This is that recipe. And while it isn't quite as amazing as the actual Happy Belly Deli Hummus, it's still pretty darn good.
It's got a load of flavor and takes a pretty solid path down it's own realm of hummus. It's thick and textured and bursting with spice and herbs. Nothing like the traditional Greek hummus that most Americans have come to adore. It's truly in a category all its own. And it's by far my favorite.
The bread is local from Heritage Family Market and the lettuce and tomato were both part of last week's farm share delivery. I try to source as much as I can locally. For things that made a long trip to get to us, we choose organic.
Happy Belly Hummus Rendition
- Garbanzo Beans, cooked - 16 oz. or 1 can organic, rinsed
- Oregano - 1 tablespoon
- Basil - 1 tablespoon
- Cumin - 1 teaspoon or more if you like spice
- Tahini - 1 heaping spoonful. Mix well before using!
- Tamari - 2 tablespoons. I've used Braggs Aminos as a subsitute
- Garlic - 2 medium or 3 small cloves
- Olive Oil - 2 tablespoons organic, unfiltered
- Juice of 1 Lemon - I don't always have this on hand and find the recipe to be equally as delightful with or without it.
- Add all the ingredients to a food processor
- Pulse for 1 minute or until ingredients are smooth, but still textured
- Add more oil as needed if mix is dry
- Serve as desired and enjoy