Toppings. Dips. Sandwich Filler. Sidecars. The lifeblood of veganinity. The bane of my existence when the only lunch option is hommos on bread since then it's probably gluten-contaminated. Watch for dairy in prepared hommos. Sentence fragments rock. P'raps I've been influenced by fragment-speaking Katniss Everdeen of The Hunger Games.
Pumpkin Pie Dip/Butter
16 ounces plain pumpkin puree
1 cup raw sliced almonds, soaked overnight
1/2 cup pitted dates, soaked overnight
1 teaspoon apple or pumpkin pie spice (or a combination cinnamon, allspice, cloves, nutmeg, ginger—a few or all of the above)
1/2 teaspoon ground cardamom
Drain the dates and almonds. In a blender or food processor, process all ingredients until smooth. If you have a weak or small machine, process the nuts and dates separately with a little water, then stir the ingredients together in a large bowl. Store in the refrigerator.
2 cups walnuts
1 tablespoon sunflower oil
Pink hommos. I imagine a young girl might like some pink hommos for lunch. My artist child delights in it.
2 16-ounce cans pinto beans, rinsed and drained
1 cup sauerkraut, rinsed
juice and zest of 1 small lemon
1-2 cloves garlic (I used roasted garlic)
1/4 cup tahini
1/4 cup water
Place all ingredients in a blender and let ’er rip.
My hommos recipes are generally thus.
Q's Standard Hommos
2 16-ounce cans of beans, rinsed and drained
1 clove garlic, roasted or raw
juice and zest of 1 lemon or 2 tablespoons vinegar (apple cider, rice, red or white wine, balsamic, white, you get the picture)
up to 2 teaspoons various spices
1/4 cup tahini (or peanut butter or a cup of soaked or roasted nuts)
optional: 1 tablespoon olive oil
1/4 cup or so of water to make it go in the Vitamix or less in a food processor
Blitz it to desired chunkiness or creaminess in the machine of your choice. The Vitamix tamper is a big help here.