Sunflower Seed and Oregano Hummus

I didn't make my own hummus until just last month.  Can you believe that, what with our incredible fondness for the humble chickpea?  I don't know what stopped me, except that it's so easy to find at the store.

But, let me tell you, I now make my own hummus.  And it's hard to think about going back to the store-bought stuff.  

This recipe is so creamy and packs in an incredible assortment of flavors: sweetness from the sunflower seeds, woody oregano, rich olive oil, and pungent garlic.  And, oh, yes, chickpeas.  I do love chickpeas.

To tell you the truth, I put the sunflower seed butter in more out of economic practicality than culinary ambition.  It worked, and boy did it work!  I use it in place of tahini, which can be expensive and which my husband doesn't eat.  We always have sunflower seed butter on hand because I pack it for lunch for myself now and then, where it pretends to be the peanut butter side of a sandwich.  It's fairly inexpensive, and you can find it in the peanut butter section of your supermarket.

This hummus is great as a dip for carrots or pita.  We've also used it on crispy, whole wheat flat-breads, topped with sauteed seasonal vegetables.  It also really whips your turkey sandwich into place.

Sunflower Seed and Oregano Hummus
adapted from Cat Cora's Classics with a Twist
yields 2 cups


Ingredients:
1 15oz can chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 garlic cloves, chopped
1/4 cup sunflower seed butter
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 Tbsp olive oil or canola oil
1 roasted red pepper, chopped (optional)

Directions:
1. In a food processor (a mini one will work), pulse the chickpeas, lemon juice, garlic, sunflower seed butter, and oregano together.
2. Drizzle in the oil, and blend.
3. Add in the roasted red pepper, if desired, and blend to your preferred consistency.  (I like it all pureed, but you could also leave small bits of the pepper.)