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Easy Hummus

November 11, 2015

 

 

We love hummus for a lot of reasons.   We use it as a salad dressing, or in a vinaigrette to make it creamy, as a spread and as a dip, in place of mayonnaise and sometimes we just eat the hummus with our finger- yum!  This hummus does not call for Tahini:  sesame seed paste, as we essentially make the tahini at the same time we make the hummus.

 

Easy Hummus

 

  • 1/4 tsp. Garlic Powder

  • 3 Tbsp. Healthy oil, mild tasting

  • 1-2 Tbsp. Lemon juice, or to taste

  • 2 Tbsp. Sesame seeds, organic

  • 1 ½ cups Cooked and drained chickpeas  (reserve liquid)

  • 1/2 cup Reserved chickpea liquid, or water

  • 1 tsp. Healthy salt, or to taste

  • 1 tsp. Paprika, optional

  • 3/4 tsp. Cumin, optional

  • Sprinkle of cayenne, optional

 

Add everything into a blender or food processor and process until smooth. 

Scrape down the sides with a rubber scraper as needed. 

Add more liquid if desired for a looser texture.

Add additional salt to taste, if necessary.    

Store in the refrigerator.

 

*Variations:

 

Add roasted red peppers.  This is our favorite.  We like to use lacto-fermented roasted red peppers.  These have a lot of liquid in them, so add the liquid at the very end after you have incorporated the peppers.

 

Use a different type of legume and seasoning. 

 

Add sundried tomatoes.

 

Add hot sauce.

 

Lacto-ferment:  substitute 2 Tbsp. whey for part of the liquid.  Place in a mason jar with a lid and culture on the counter for 4-8 hours, then store in the refrigerator. 

 

 

 

 

 

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