Cross Humus With Pesto For Magical Mixtures
A few months ago, a friend gave me a recipe for an utterly addictive dipping sauce. Apparently an Oregon restaurant makes something they call Yumm sauce that has sparked many cooks to try to suss out the (top secret) recipe. In my kithcen, that original recipe has morphed into several seasonal variations, each tastier than the last. I was trying to figure out just what made this crazy stuff so appealing and realized that every version tastes both rich and fresh, combining the satisfying mouth-feel of hummus with the bright liveliness of pesto.
The original version I was given partnered ground almonds and chickpeas with lemon juice and Indian curry spices. That one is awesome, and so is another I devised made from big, white Italian cannellini beans, and hazelnuts. And so is another made with Black Turtle beans and walnuts, and one made with pinto beans and pumpkin seeds. All have some citrusy additions as well as fresh herbs, garlic or shallots, and sea salt. The other commonality is nutritional yeast, which adds protein as well as a bold umame flavor that gives these sauces surprising depth and body.
Great With Chips, Veggies, Rice, Seafood, Salads…
Whether given a Tex-Mex spin, a Middle Eastern accent, or a Mediterranean makeover, this yummy stuff can be used in countless creative ways. Add a dollop to your usual vinaigrette and toss with greens or mix it into pasta or potato or tuna or egg salads. Offer it as a raw veggie or chip dip, smear it on crackers, or mash it with goat cheese, spread on crusty bread and toast to a bubbly finish. Spoon it over hot rice, steamed vegetables, or grilled fish or chicken. Use it instead of mayo on sandwiches and wraps.
Give the basic sauce a Thai twist and add it to a shrimp and vegetable stir fry or toss it with rice noodles and shredded chicken. Make a refreshing summer salad combining raw corn, sweet onions, sweet peppers and blueberries with a chipotle-infused sauce version. Any delicious partnership you can dream up can give this simple sauce a whole new flavor, suggesting a dozen new uses. I’ve made amazing deviled eggs using a basil and lime version. How about grilled eggplant slathered with a peanut, fresh ancho chili and lime version? Grilled nectarines with a lemon and tarragon Amazing Sauce? Sesame seeds, ginger and mint? Amaze yourself with these Amazing Sauces, all of which are healthy and wholesome as well as utterly toothsome.
Make Mine, Then Make Your Own
To get started, make smallish batches, keeping notes about what you did. To change it up, use different kinds of beans and/or nuts and seeds, try favorite herbal or spice combinations, or switch out various citrus fruits and oils. If you love the result, make a bigger batch; you’ll need it! The basic small batch makes about 1 cup of sauce, and leftovers, if any, can be refrigerated for up to 3 days. However, the sauce won’t last that long if anybody knows about it, because if your house is like mine, the sauce will mysteriously disappear….
Basic Amazing Sauce
1/4 cup raw almonds
1/4 cup cooked chickpeas
1 teaspoon celery seeds
1 teaspoon cumin seeds
1 large lemon, juiced, rind grated
1 large or 2 small cloves garlic, coarsely chopped
1/4 teaspoon sea salt
1/4 cup flaked nutritional yeast
1/2 teaspoon oregano, stemmed
1/4 teaspoon smoked paprika
1/4 cup olive oil
1/3 cup water
In a food processor or blender, grind nuts to coarse meal. Add chickpeas, seeds, lemon rind, garlic and sea salt and process to a smooth paste. Add nutritional yeast, oregano and smoked paprika, process briefly, then slowly add oil and lemon juice while machine is running. Thin with water to desired consistency, adjust seasoning if needed and serve or refrigerate for up to 3 days. Makes about 1 cup.
Curry Amazing Sauce
1/4 cup raw almonds
1/4 cup cooked chickpeas
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 large lemon, juiced, rind grated
1 large or 2 small cloves garlic, coarsely chopped
1/4 teaspoon sea salt
1/4 cup flaked nutritional yeast
1/4 teaspoon Thai red curry paste (or curry powder to taste)
1/4 cup safflower oil
1/3 cup water
In a food processor or blender, grind nuts to coarse meal. Add chickpeas, seeds, lemon rind, garlic and sea salt and process to a smooth paste. Add nutritional yeast and curry, process briefly, then slowly add oil and lemon juice while machine is running. Thin with water to desired consistency, adjust seasoning if needed and serve or refrigerate for up to 3 days. Makes about 1 cup.
Basil Pesto-esque Amazing Sauce
1/4 cup raw hazelnuts
1/4 cup cooked white Italian cannellini beans
1 large or 2 small lime(s), juiced, rind grated
1 large or 2 small cloves garlic, coarsely chopped
2 cups basil leaves, stemmed
1/4 teaspoon sea salt
1/4 cup flaked nutritional yeast
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/3 cup water
In a food processor or blender, grind nuts to coarse meal. Add chickpeas, seeds, lime rind, garlic and sea salt and process to a smooth paste. Add nutritional yeast and curry, process briefly, then slowly add oil while machine is running, then thin with water to desired consistency. Adjust seasoning if desired and serve or refrigerate for up to 3 days. Makes about 1 cup.