Mary's Gone Crackers Copycat Recipe - Bitchin Sauce Copycat Recipe hummus
Super Umami (Bitchin’) Hummus

This hummus is inspired by one of my favorite dips, Bitchin' Sauce.

Course: Appetizer, Snack
Cuisine: American, Mediterranean
Author: Monson Made This
  • 1 ½ cups cooked and drained chickpeas*
  • 1 lemon, juiced (about 1/4 cup)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon Bragg’s Liquid Aminos
  • 2 cloves garlic
  • 2 tablespoons tahini
  • ½ teaspoon cumin
  • ½ teaspoon ancho chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon smoked paprika
  • Salt or more Bragg's to taste
  • 1 to 2 tablespoons water
  1. Throw everything into a food processor and blend for about 2 minutes, stopping occasionally to scrape down the sides. If the hummus is too thick, add water, about a tablespoon at a time, until it’s the desired consistency.
  2. This dip is awesome straight out of the processor, but tastes best after it has chilled for about an hour. Serve with veggies or crackers.
Recipe Notes

*If you cook your chickpeas from dry beans, allow them to soak for 12 to 24 hours before cooking. I cooked mine in an Instant Pot for exactly 15 minutes, with a bit of salt and a teaspoon of baking soda. Baking soda will make it easy to remove the skins, which I recommend doing. It’s a bit of a hassle, but the texture of the hummus is much smoother.