Munchie Monday: Sauce-Hummus-Dip? Actually, it's B-Sauce

Today here is the promised sauce recipe that I got from Monson Made This.  It is really so good that I don't believe I will ever spend another penny on store-bought sauce-hummus-dip.

Something I learned not so long ago is that there are more than salty, sweet, sour, and bitter tastes on our tongues.  There is now something called umami.  This "hummus" is filled with umami somehow.

Umami  "B" Sauce

1 can drained and rinsed chick peas/garbanzo beans
4 Tablespoons lemon juice
3 Tablespoons nutritional yeast
1 Tablespoon Bragg's Liquid Aminos
2-4 cloves garlic
2 Tablespoons tahini
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon coriander powder
1/4 teaspoon smoked paprika

Place all ingredients in a food processor and process until entirely smooth.  Taste it then add a little salt and pepper if you want.  In you want to loosen it up, you can add a little water or even vegetable broth if you want, like 1-2 Tablespoons. I did not. I love it just the way it is.

This is the "B" sauce not well photographed.  Smooth and luscious.

We took a new batch of the brown rice and quinoa crackers plus this sauce to a vegan get-together.  They were both very popular.  Enough so that I left the remaining uneaten items for the hostess. After all, both are so easy to make that I can just make another batch.

About the crackers,  next time I make them I think I will cut them, place them on the Silpat sheet then use a rolling pin to see if I can get them thinner and smoother.