Repost from July 21st, 2009 - my third ever post, with one new addition at the bottom.
Hummus is the perfect dish to have on hand, it is easy to make and stores for over a week in the Fridge. I have three ways I make hummus, the traditional way, a Red Pepper Hummus, and a Navy Bean Hummus.
Traditional
Ingredients
3 Cans of Chickpeas
6 to 8 cloves of garlic - we like with a strong garlic taste
1/4 to 1/3 cup Tahini
1 lemon juiced and zest
1/4 cup or less olive oil
1/4 cup of green onions, just the tops
1 teaspoon of Sumac
Dash of Paprika
Salt to taste
Directions
Place everything in the food processor except the olive oil and lemon juice. When adding the Tahini start with a 1/4 cup, if when you taste it when you are adding the lemon juice and it's a bit dull add the balance of the Tahini to make a 1/3 of a cup. Pulse to combined. Next, turn on the food processor and slowly drizzle in the olive oil, stop once the mixture is smooth. Add a dash of the lemon juice at a time, stop the processor and taste. You want the Hummus to have a hint of lemon taste. If its perfect stop, if not keep adding a dash until it has the right taste.
Place in seal-able bowl and chill.
Place an amount in a serving bowl, make a swirl in the top, add a bit of olive oil and a dash of paprika and serve.
Red Pepper Hummus
Ingredients
Same as above only reduce the chickpeas by one can and add a cup of roasted red peppers drained. I pat them dry with a paper towel prior to adding them to the food processor.
Directions
Follow the Directions for the traditional Hummus
Navy bean Hummus
Ingredients
The same as the traditional hummus only swap out the chickpeas for three cans of navy beans drained.
Directions
Follow the directions for the traditional Hummus.
Tomorrow I will post more summer recipes.
Enjoy cooking
June 21st, 2016
Here is one of the new ones, Hummus Roasted Beet
Ingredients
4 about cups of roasted Beets - See directions for details
1 Can of Chickpeas
6 to 8 cloves of garlic - we like with a strong garlic taste
1/4 of ground almonds
1 lemon juiced and zest
1/4 cup or less olive oil
1/4 cup of green onions, just the tops
1 teaspoon of Sumac
Dash of Paprika
Salt to taste
Directions
Preheat oven to 400 degrees
Next wash and cube about 8 to 10 large beets ( i leave the skins on) and place in a large bowl and toss with a little olive oil, salt, pepper, and Maple Flakes.
Roast for about 20 to 25 minutes, until the edges start to char. Once cool follow the directions below.
Place everything in the food processor except the olive oil and lemon juice. Next, turn on the food processor and slowly drizzle in the olive oil, stop once the mixture is smooth. Add a dash of the lemon juice at a time, stop the processor and taste. You want the Hummus to have a hint of lemon taste. If its perfect stop, if not keep adding a dash until it has the right taste.
I have a few more but I decided to but them all in the newsletter that I will be sending out to everyone who signs up on my website.
Thanks