Roasted garlic and deli spices turn hummus into hot dogs. Chicago-style or with just plain ketchup, either way it’s all good.
1 cup Creamy Roasted Garlic Hummus (page 120)
1 tablespoon coconut aminos (omit if not available)
1 tablespoon coconut crystals or other dry sweetener of your choice
2 teaspoons dry mustard
1–2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
½ teaspoon black pepper
¼ teaspoon nutmeg
2–4 tablespoons low-sodium vegetable broth
1 cup vital wheat gluten
1 tablespoon olive oil
Makes 8–10 hummus dogs.
1. Preheat a steamer according to the manufacturer’s instructions. Set aside 12 foil sheets.
2. Place the hummus in a large bowl. Add the next 10 ingredients and 2 tablespoons of the broth. Mix well.
3. Add in the vital wheat gluten and stir until a soft dough forms. Add the remaining broth if the dough appears too dry.
4. Take a plum-sized portion of the dough and roll it into a 6-inch log. Place it along the edge of a foil sheet and roll it up. Twist the ends closed. Complete the same process with the remaining dough.
5. Place the hummus dogs in the steamer basket and steam for 45 minutes. Remove and unwrap.
6. In a large skillet, heat the oil over medium heat. Add the sausages and cook for 4 to 5 minutes, turning to brown on all sides.
Store in an airtight container in the refrigerator for 3 to 4 days, or in a freezer-safe container in the freezer for 1 to 2 months.
Quick Tip: Roasted Garlic Hummus Dogs are fantastic for packing in lunches. Because they don’t contain meat, you can warm them up and not worry about E. coli or salmonella. Simply warm a hummus dog up in the microwave, oven, or on the stove and wrap securely in tin foil, making sure to seal the ends tightly. The hummus dogs will stay warm for 4 to 5 hours.
