| Saturday, June 7, 2008 |
| Hummus...Need I Say More... |
 Hummus is one of those foods that just makes me feel good after I eat it! I use it on just about anything...within reason (not my oatmeal). After looking around for recipes, I discovered there are so many ways to make hummus. Honestly, I was a bit hesitant to make it at first, but once I got my new food processor from my parents for Christmas...I was off on my own hummus adventure. I am very thrifty (some would say cheap) and I was worried that I would not find another use for it, so I wouldn't buy tahini. Come to find out, you don't need it for a great hummus! The lemon juice and garlic give it a great fresh flavor. Honestly, I think the lack of tahini really lets the flavor of the garlic stand out and I love it! I really like to use it as a dressing on my salads. It has the added bonus of protein, which is always a great thing for those of us who don't eat a lot of meat products! I made this one for a crowd of people and it was devoured! I love it!
Hummus
1 can chickpeas (drained, reserve liquid)
1/3 cup lemon juice
4 cloves garlic
1 tsp. salt
1/2 tsp. cumin
fresh ground black pepper
dash of cayenne pepper
paprika for garnish
olive oil (if you like)
Put all ingredients (except paprika) in food processor. Blend to desired consistency. Add some reserved liquid from the beans if needed. Refrigerate for an hour or overnight to let flavors come together. Place in a bowl and garnish with paprika. And enjoy with veggies or pita or whatever you fancy!
1/4 cup = 62 calories
This little adventure of hummus led me to this page which explains a lot about the history and variations of the beloved hummus. Come to find out...tahini is not even necessary! I also went off on my own little adventure and made roasted red pepper hummus (sorry, but I ate it all before I took a picture).
Roasted Red Pepper Hummus
1 can chickpeas (drained, reserve liquid)
1/2 cup whole roasted red pepper (I used about 3/4s of a jarred red pepper)
1/4 cup lemon juice
2 cloves garlic
1 tsp. salt
1/2 tsp. cumin
fresh ground black pepper
dash of chili powder
olive oil (if you like)
Put all ingredients in food processor. Blend to desired consistency. Add some reserved liquid from the beans if needed. Refrigerate for an hour or overnight to let flavors come together.
1/4 cup = 58 caloriesLabels: beans, dips |
posted by Sarena Shasteen - The Non-Dairy Queen @ 2:12 PM  |
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