When I received the e-mail from my friend Nathan that his birthday party was going to themed “HOP ‘Dip’pity Dog”–hops for beer, dip for…dip, and dog for brats on the grill–I knew that it was finally time to experiment with a crazy concoction I’d been mulling over for months now…
What else to take but Hamburger Hummus?*
*Hot Dog Hummus, obviously. ‘Hamburger’ just rolls off the tongue so much better…You might recall in February when I fell victim to the allure of Beaver Brand Coney Island (Hot Dog) Mustard, which I determined tasted exactly like a McDonald’s hamburger…without the meat. Although I loved the bizarre nature of this “burger in a bottle” I did not love* that it had a bunch of random stuff in it like HFCS and egg whites.(Not that there is anything wrong with egg whites. It just seems unneccessary.)
*I also did not love that I only ate about 1/3 of this bottle, and when I went to move it to my new house discovered that my roommate had secretly eaten it all.Ever since I’d tasted this mustard, I’d wondered,
“What will be my next recipe that will REALLY freak people out?” “Could I recreate this in a more nutritionally valuable way?”
Into the processor goes a combination of the topping triumverate shown above, plus lemon juice, onion, a wee bit of garlic, and the smoked paprika and tahini which I really think round out the flavor and give it a savory balance to what could be a salty, acidic mess otherwise.
Yes, Liz, I can turn anything into hummus!
I have a vision of this being served in a hollowed out sesame seed hamburger bun, but if you are bunless–and hence, not a ballerina or pregnant?–I think sesame sticks will work just fine.In fact, this might be the one time I actually recommend you skip the veggies and utilize the stick…(or the chip…or FRENCH FRIES!).
I mean, when was the last time you saw a celery stalk in a Happy Meal?*
1 15-oz. can chickpeas, rinsed and drained
1/4 cup sliced green onions
3 Tbsp. ketchup
3 Tbsp. dill relish
1 1/2 Tbsp. yellow mustard
1-2 cloves garlic, minced
1 1/2 Tbsp. tahini
1/4 tsp. smoked paprika
juice of half a lemon
Combine all ingredients in a food processor. Process well. Add water a few tablespoons at a time, processing in between additions, until hummus reaches the consistency you so desire!