Hummus recipes

[joel]

Hope you enjoy this as much as we have.


Sent: Monday, July 23, 2012 8:18 PM
Subject: Hummus Recipes

Hummus
Yield: 3 3/4 cups (360 g)

Ingredients
**2 15-ounce cans chick peas (garbanzos), one drained, one with liquid
1/4 cup (35 g) raw sesame seeds (May substitute 1/3 cup tahini, stirred well, instead)
1 tablespoon olive oil
1/4 cup (60 ml) lemon juice
1 garlic clove, peeled
1 teaspoon ground cumin
salt

Directions
1. Place all ingredients, except salt, into the blender in the order listed and secure lid.
2. Pulse on & off until ingredients move freely.
3. Slowly increase speed to High.
4. Blend 1 minute.
5. Season to taste with salt.

Health Classification: Diabetic Friendly, Low Fat, Low Cholesterol, Heart Healthy, Gluten-Free, Vegetarian, Vegan

Variations:
I add 1 tsp turmeric and 1 chopped onion.
**We like black eye peas and black beans, as well. Any bean works well.
lime juice may be used instead of lemon juice

Meal Type: Dips and Spreads, Appetizers


Nutrition Facts
Serving Size 1/4 cup (60 g)

Amount Per Serving

Calories 99

% Daily Value*

Total Fat 3g

Saturated Fat 0g 2%

Cholesterol 0mg 0%

Sodium 193mg

Total Carbohydrate 15g

Dietary Fiber 3g

Sugars 0g

Protein 4g


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:
Fat 9 Carbohydrate 4 Protein 4

 

[Weedygarden]

Thank you, Joel.

I have some sesame seeds and have always thought I would make my own tahini if I needed to. I do have a jar of it in the refrigerator. I found this recipe for making tahini, which I think may add more flavor than plain sesame seeds.
I have had hummus made out of other types of beans, such as white, black and pinto beans. I think of hummus as a way for us to get variety out of the beans we have, besides bean soup or beans and rice.

https://www.daringgourmet.com/how-to-make-homemade-tahini-paste/

Homemade Tahini Paste
You'll never use store-bought again!

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Calories 1230 kcal
Author Kimberly Killebrew
Ingredients

• 1 cup hulled sesame seeds
• 3 tablespoons or more extra virgin olive oil ,see Note

Instructions

1. Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
2. Once they're toasted, let them cool a few minutes then add them to a food processor.
3. Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
4. Makes a little less than 3/4 cup tahini paste, depending on how much olive oil you use.
5. Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.

Recipe Notes
* The texture may be slightly gritty, which isn't a problem, you won't notice it at all when you use it to make hummus for example. But if you want it a little smoother you can run it again through a high-powered food blender (I used my Vitamix).

* Instead of olive oil you can also use sesame oil, but olive oil is traditional. (Use raw sesame oil, not toasted, or the tahini will have an overpowering "Chinese food" flavor.)

Nutrition Facts
Homemade Tahini Paste

Amount Per Serving
Calories 1230Calories from Fat 1044

% Daily Value*
Total Fat 116g178%
Saturated Fat 16g80%
Sodium 17mg1%
Potassium 702mg20%
Total Carbohydrates 35g12%
Dietary Fiber 17g68%
Protein 26g52%

Calcium146.3%
Iron122.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

[Dani]

I love hummas, but for hunny to eat it. . . I just call it bean dip. I've never made my own though, so thank you for the recipe! Beans grow great around too. I have plenty dried in storage ready to cook up.

 

[joel]

Okay another Bean dip: Vegan White bean spread or dip.
What You'll Need

• 3 cloves garlic
• 2 16 ounce cans Great Northern Beans (rinsed and drained)
• 3 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp fresh basil (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp salt
• 1/2 tsp ground black pepper

How to Make It

1. With the motor running, drop the garlic cloves into a food processor or blender.
2. Add Great Northern Beans, lime juice, and olive oil; puree until smooth.
3. Add basil, thyme, salt, and pepper; pulse until incorporated and the herbs are coarsely chopped. Serve chilled.

Rate This Recipe

 

[Weedygarden]

Thanks, Joel! I find that hummus made out of any bean is great. I have had hummus made with white beans, and it was as good as the hummus made from garbanzos.

 

[joel]

Thanks, Joel! I find that hummus made out of any bean is great. I have had hummus made with white beans, and it was as good as the hummus made from garbanzos.

DW used white beans, red beans, Blackeyed peas in stead of Garbanzos beans.
I even heard of using peanut in place of beans.
Hummus with roasted egg plant is "Baba Ganoush"
Hummus with roasted beets is red.
Hummus with garbanzos beans & spinach.
DW has the flu, when she feels better I will get the recipes.

 

[Tank-Girl]

Awesome recipes!

I split the mix into thirds and blend one third with roasted beetroot and the other third with roasted carrots and fennel seeds and leave the other third plain.

The roasted beetroot one is awesome and sweet and so nice with cut veggies.