CAFE CHIMES HUMMUS? SPREAD

There was a vegetarian restaurant in my husbands home town in the 90's called Cafe Chimes. This was a pretty big accomplishment for rural New Hampshire at the time so when he managed to find their cookbook he was very excited. The first thing I made was a salad dressing which is SO GOOD I decided to try more. This one is called Hummus, but honestly I do not believe that. It's amazing though so I repurposed it as a spread.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Cafe Chimes

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INGREDIENTS:

1 small Onion, chopped

2 cloves Garlic, minced

2 Tablespoons fresh Lemon Juice

2 Tablespoons Cider Vinegar

2 Tablespoons Tamari

1 Tablespoon Curry Powder

3 15 ounce cans Chickpeas, drained and rinsed

1/4 cup Tahini

salt and pepper to taste

Optional Toppings:

Carrot, grated

Sprouts

Tzatziki

Kalamata Olives

Pickled Beets, sliced

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SPECIAL TOOLS:

Blender or Food Processor

Grater

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DIRECTIONS:

In a food processor or blender puree 1 small coarsely chopped Onion, 2 minced cloves Garlic, 2 Tbsp fresh Lemon Juice, 2 Tbsp Cider Vinegar, 2 Tbsp Tamari and 1 Tbsp Curry Powder until the mixture is smooth.

Add 2 cans of drained and rinsed Chickpeas and 1/4 cup Tahini to the mixture and continue to puree until smooth. Add remaining can of Chickpeas and blend coarsely so the mixture is chunky.

Serve as a sandwich filling topped with option (but highly recommend) grated Carrot, Sprouts, Tzatziki, Kalamata Olives and sliced Pickled Beets.