Are you feeling the winter blues? It’s the depth of winter here in Indianapolis, with lots of gray skies, snow and rain. Though in our family we have had lots of fun things to celebrate this month (the birth of our Pretty Simple Cooking cookbook, my birthday, and Larson’s birthday), we are still craving fresh flavors.
This ginger lime hummus kicks up the hummus game with fresh, Asian-style flavors: ginger, lime, garlic, and soy sauce. And speaking of “pretty simple, ” this one is actually ultra simple: just throw 6 ingredients into a food processor and blend! Why make your own hummus? Store bought hummus can be expensive, and we find the flavor in more inexpensive brands sometimes can be oversalted or too garlicky. But the real reason we do it: it’s fun! Every time we make it at home, I find myself enjoying it more because we made it with our own two hands.
We made this ginger lime hummus especially for our new vegan banh mi recipe! Talk about curing the winter blues: it’s an ultra flavorful take on the traditional Vietnamese sandwich, spread with this hummus and topped with tart pickled vegetables and cilantro. Since this ginger lime hummus is standalone good on its own, we separated it into its own recipe so we’d remember to make it on its own too! With pita chips or veggies, it’s the perfect way to spice up your winter eats.
This recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free
Looking for an extra kick to your hummus game? This ginger lime hummus features fresh flavors and is the perfect vegan snack! Or try it on our vegan banh mi.
- 1 medium garlic clove
- 1 tablespoon minced fresh ginger
- 1 15-ounce can chickpeas plus 2 tablespoons reserved can liquid (aquafaba)
- 1/4 cup lime juice (2 large limes)
- ¼ cup tahini
- 2 tablespoons soy sauce or tamari
Peel the garlic. Peel and mince the ginger. Place a measuring up under a strainer and drain the chickpeas, reserving the can liquid (aquafaba).
In the bowl of a food processor, add the garlic, ginger, chickpeas, 2 tablespoons aquafaba, lime juice, tahini, and soy sauce (or tamari). Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. Store refrigerated for up to 1 week.