Vegetarian Research

SPICED VEGAN “BUTTER” CHICKPEAS

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Is this the perfect summer-to-fall bridge meal? I’m thinking so! This is my extremely vegan take on butter chicken. We keep all the spices, the tomatoes, and the richness too (with coconut oil and cashew cream)! But we sub in chickpeas as our protein and I’m telling you: it’s magic.

I’ve used the last of my garden tomatoes for the sauce in this recipe. You could definitely use canned crushed tomatoes if yours are all gone already (or they’re out of season where you live). I just simply boiled mine so that I could slip the skins off, and then I crushed them by hand in a big bowl. It gives this saucy stew a bright and fresh note.

This hearty main is super weeknight friendly too. It’s a basic sauté that you add spices, chickpeas, the tomatoes, and a quickly blended cashew cream to. Let it simmer for a tiny bit, adjust the seasonings to your needs, and then heat up some flatbread or put on a pot of rice. This recipe freezes well too.

Hope that you’re all enjoying this special transition season! We’ve been getting some cooler days and its making me so happy. Soup and stew weather is when I’m at my happiest :). I find this season is really potent in terms of creative energy and just motivation in general. Almost like a fresh start.

Among other things that I’m working on lately, I’ve decided to get with the times and up my email newsletter game! If you’ve signed up for my email list already, you know that you basically get a very boring notice in your inbox when a post comes up on the site with a tiny preview of the text and the recipe title. I’m hoping to share a little simple recipe every week along with an update on all of my work online, an article or two that I’m into, some things/products that are lighting me up etc! Basically a slightly condensed, more easily digestible version of my old happy hour posts. Sound good? I’m so excited for this!

Hope that everyone has a great week! Big hugs to all of you. Make these spiced vegan “butter” chickpeas! It’s guaranteed to get you in the cozy (and spooky) spirit of Fall 😉

SPICED VEGAN “BUTTER” CHICKPEAS RECIPE

SERVES: 4-6
NOTES: Yes, 3 tablespoons of coconut oil is a lot! We’re trying to replicate the mega creamy texture of a typical butter chicken recipe, so we need to go ALL in. Feel free to reduce the oil if you need to.
-I used unscented coconut oil because I find it to be the most “buttery” of all plant-based oils. If you don’t mind a strong coconut flavour (it would taste great!), you could certainly use virgin coconut oil.
-Maybe the maple syrup seems like a “HUH?” ingredient, but we add it to the cashew cream to evoke that natural sweetness of real dairy cream. Again, it would be fine to leave out if added sugar is a concern.
-If you’re using canned crushed tomatoes, you will need exactly 2 cups (16 ounces) for this recipe.

⅓ cup raw cashews, soaked for at least 2 hours and drained
⅔ cup filtered water
2 teaspoons maple syrup
2 large, ripe tomatoes (mine weighed 550 grams)
3 tablespoons unscented coconut oil
1 large yellow onion, fine dice (about 1 ½ cups diced onion)
2 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoons sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
pinch of ground nutmeg
sea salt and ground black pepper, to taste
2 cloves of garlic, minced
3 cups cooked chickpeas, drained and rinsed (from approximately 2 15-oz cans)
1 tablespoon fresh lemon juice
chopped cilantro, for serving

In an upright, high speed blender, combine the drained cashews, water, and maple syrup. Blend on high until you have a heavy cream-like consistency, about 1 minute. Set aside.

Set a saucepan full of water over medium-high heat. Once the water is boiling, cut an “X” into the bottom of the tomatoes and gently place them into the water. Once the skin starts peeling, remove the tomatoes from the water and set aside to cool. Once cool, cut the tomatoes in half and remove the core. Then, place the tomato halves in a medium bowl and crush them with your hands. You can leave this pretty rustic as you’ll be blending the sauce later on. Set aside.

Place a large, deep skillet (or braiser) over medium heat. Add the coconut oil to the skillet and swirl it around. Add the onions to the skillet and saute until translucent and soft, about 5 minutes. Add the cumin, coriander, paprika, cardamom, cinnamon, and nutmeg to the skillet, and cook, stirring often, for about 1 minute. Add the garlic and cook for an additional minute. Season liberally with salt and pepper and stir. Add the crushed tomatoes and stir to combine. Then, add the cashew cream and stir.

Carefully transfer the sauce to an upright, high speed blender. Carefully blend the mixture on high until smooth, about 30 seconds. Return the pureed sauce to the skillet on the stove. Add the chickpeas and stir. Bring the vegan “butter” chickpeas to a boil, and then simmer for 10 minutes, or until sauce is slightly thickened and clinging to the chickpeas.

Stir in the lemon juice and check the dish for seasoning. Adjust salt/pepper/spice/acidity if necessary. Top the vegan “butter” chickpeas with chopped cilantro. Serve hot with rice or flatbread of choice.

Vegetarian Research

Dill Pickle Hummus

This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.

I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.

Why You’ll Love This Tangy Dill Pickle Hummus

Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.

Benefits

Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.

Dill Pickle Hummus Recipe Ingredients

Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.

How To Make Refreshing Dill Pickle Hummus

Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.

Recipe Frequently Asked Questions

This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Flavorful Hummus Recipes?

Creamy Buffalo Hummus Dip

Black Bean Hummus with Seasoned Pita Chips

Peanut Butter Hummus

Minty Sweet Pea Hummus

Roasted Carrot and Dill Hummus

Dill Pickle Hummus

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Author: She Likes Food
Total Time: 15 minutes
Yield: 8
Diet: Vegan

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Description

This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.

Ingredients

2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.

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Instructions

Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.