So here’s a little known fact about us… we live in the same neighborhood as infamously awkward hipster heartthrob (?)* Michael Cera. You might know him from such cinema masterpieces as Scott Pilgrim vs. The World and Juno or the television opus Arrested Development. We just call him ‘our neighbor Mike’ or we would if we ever spoke to him rather than pretending not to see him on the G train or in the produce section of the grocery store. Seriously, we treat him like some ex we broke with via text and now pretend is invisible or maybe that we’re invisible… I don’t know. I’ve never actually broken up with or been broken up with via text… I’m actually using my imagination.

The point is that the other day I was at the grocery store and I didn’t see Michael Cera. I actually kinda looked around for him this time. Yes, I am very much aware how weird that sounds. But yeah, he wasn’t in the artisanal Brooklyn brewed beer section or digging around in the bulk bins of organic grains. Everywhere I looked – No Michael Cera. And I missed him a little**.

This made me think of hummus. Obviously.

See Dan and I have been vegan long enough to take hummus for granted. It falls into that category of vegan foods we’ve been eating for years that are always pretty good so we’re not surprised when we eat them and they’re good. You could say these foods are the pioneers of vegan cuisine. Ya know like brownies, bean burritos and chili. I’m not saying we don’t love these foods… I’m just saying when we want to really bring the shock and awe to a potluck… we don’t bring hummus.

Which is a pity because hummus is so good! It’s good for you and easy to make. You can put it on sandwiches and falafels or just destroy a whole bowl with a bag of baby carrots. Yet, when I find myself scanning over a spread at a potluck or party, I often pretend like I don’t see that bowl of pureed beige beans. In other words, I give hummus the Michael Cera treatment and not because it’s famous and I don’t want to be the weirdo who stares. Hummus – I’m sorry I don’t treat you right.

I know I’m not the only one. I’m hoping this recipe can change things between us. This recipe is inspired by a combination of elements from the Artichoke Dip, White Bean Dip and Hummus recipes in The Joy of Cooking to make my ultimate dream team hummus. A kinda hybrid recipe to reintroduce this wonder food of the Middle East back into our lives.

ARTICHOKE & WHITE BEAN HUMMUS

January 28, 2015

Servings: 8 to 10

Difficulty: easy

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By: Annie

Ingredients

1 CAN GARBANZO BEANS, DRAINED AND RINSED

1 CAN CANNELLINI BEANS, DRAINED AND RINSED

1 CAN ARTICHOKE HEARTS, DRAINED

3 TABLESPOONS TAHINI

JUICE FROM 1 LEMON

2 CLOVES GARLIC, MINCED

1/4 TEASPOON CUMIN

CRUSHED SEA SALT TO TASTE

1 TABLESPOON OLIVE OIL, OPTIONAL

DASH OF SWEET PAPRIKA, OPTIONAL

Directions

Step 1 Toss all your ingredients except your salt, olive oil and paprika into your favorite food processor or blender and puree on high until you get a creamy paste. You may need to stop a few times and scrap the sides of your machine to make sure that no large clumps are sticking out of reach of the blades.

Step 2 Once you like the texture, pour your hummus into a bowl and give it a taste test. Add any needed salt and mix in with a rubber tipped spatula or large spoon.

Step 3 If you’re using your hummus as a dip, serve chilled or at room temperature with a drizzle of olive oil and a dash of paprika over the top with some crackers or vegetables. If you’re going to enjoy your hummus on sandwiches during the week, store in an airtight container in your fridge.

Told you this was an easy recipe.

You can also get creative with this recipe and make schmancy looking little appetizers that would make even the grumpiest Betty Draper proud.

PS – This is just a friendly reminder that we are relaunching our newsletter this week!

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This month’s recipe is Elote Corn Chowder – an easy to make recipe that combines pan roasted corn, smoked paprika and almond cream to make a hearty recipe that we think really pays tribute to the Mexican street food it’s inspired by.