Orange-citrus hummus adapts the flavors of the classic eastern Mediterranean garbanzo/sesame spread to the fresh, bright flavors of citrus. Swapping out cashew butter for the traditional tahini mellows the profile, while fresh ginger and Asian chili-garlic sauce underscore the sharp, orange-y flavors, and tune up the heat.
You could eat this stuff with a spoon – the flavors are that interesting. But classic pita works, too, and its crisp, clean flavors are especially good with fresh vegetables.
Or spread it on sourdough toast with a heavy hand. It’s the new breakfast.
The recipe was developed with kumquats -- for their sweet rind, and super-tart flesh. Downside: kumquats are seasonal (winter) and sometimes not widely available. You may substitute Calamondins (an early summer kumquat-like citrus fruit that’s even more obscure than kumquats), a small, whole tangerine, chopped and seeded, or candied orange peel and a little lemon juice which, with it’s intense sharp/sweet flavor, works just fine.
makes about 2-1/2 cups
1 15-ounce can garbanzo beans (about two cups cooked garbanzos)
1 1-inch piece of peeled, fresh ginger, or 1-teaspoon dried ginger
1 peeled garlic clove
¼-cup cashew butter (or, almond butter, or tahini)
1-1/2 teaspoons soy sauce
3 tablespoons champagne vinegar
½-teaspoon kosher salt (1/4-teaspoon if using table salt)
½-teaspoon chili garlic sauce
2 kumquats (each about 1-inch long) or one very small tangerine, or 3 tablespoons candied orange peel + 1 teaspoon fresh lemon juice
¼-cup fresh cilantro, washed and coarsely chopped
¼-cup good quality extra virgin olive oil
Add the garlic and ginger to the work bowl of a food processor and chop coarsely.
Drain the garbanzo beans (reserve the liquid in case you need to thin the hummus later) and add them, along with the cashew butter, champagne vinegar, soy sauce, chili garlic sauce and salt to the work bowl. Process to a coarse puree.
Trim the stem ends of the kumquats and chop coarsely, removing the seeds. Then, add the citrus (or candied orange peel and lemon juice) to the work bowl and process until smooth, adding a little of the reserved liquid from the garbanzo beans if the hummus is too stiff.
Pulse in the chopped cilantro.
Turn the hummus into a serving bowl and garnish with extra virgin olive oil.
Citrus hummus will keep, covered, in the refrigerator for up to four days.