This post is part of the 2013 Virtual Vegan Potluck of which I am a proud participant. Please check out the other yummy recipes that are also part of this year’s potluck by clicking the forward and backwards links below the recipe post. In the meantime, click here to check out the recipe for this hummus.
If you have ever been to Maryland then you know that they are serious about their crabs. Crabs are boiled and practically coated in Old Bay seasoning. As a vegan, I can’t partake in crab feasting. So I thought to myself what is a good way to have my crabs and eat it too? (bad pun I know) That is when I decided to make this hummus as a way of recreating crab and artichoke dip vegan style. An added bonus is that it also tastes great on sandwiches. This is a quick recipe that will have your guest thinking you spent a lot of time to make this special appetizer.
16 ozs of cooked garbonzo/chick peas- you can use canned chick peas if you prefer
¼ cup fresh lemon juice, use1 large lemon
¼ cup tahini
4 tablespoons of pimentos
8 marinated artichoke hearts
½ to 1 tablespoon of Old Bay seasoning- Old Bay contains salt so no need to add salt unless you want to add more.
2 garlic cloves
2 tablespoons olive oil, plus more for serving
½ teaspoon ground cumin
1 tablespoon of kelp flakes
2 to 3 tablespoons water
Preparing this hummus is really simple. Throw everything in the blender and blend until smooth then enjoy with toasted pita bread, dill flavored wheat crackers, or a veggie platter. You can also stuff the hummus into cherry tomatoes as kind of a tomato popper.