mitchell
Crash Test Dummy
slap yo mama hummus
4 cups of cooked garbanzo beans (chickpeas)
1 cup tahini*
1/2 cup tamari**
1/2 cup lemon juice
1/8 cup chopped fresh parsley
1/8 cup garlic granules
around an 1/8 cup cumin (more or less to taste...start off slow and add)
1/2 cup olive oil
Soak a bit more than 2 cups of dry garbanzo beans overnight. Drain soaking water and place beans in a pot and cover with fresh water. Add 2 buillon cubes (i use chicken buillion) and boil gently, covered, for 45 minutes or more until tender. Drain beans and allow to cool.
Put 4 cups of cooked and cooled garbanzo beans in a food processor and puree.
Add all additional ingredients except tahini and blend until completely smooth.
Add tahini and finish blending.
Taste and correct seasoning if necessary.
i always use a little more lemon juice (a teaspoon or so, more) than the recipe calls for because i like the tang it adds. i also oven roast fresh garlic cloves and use that instead of the garlic granuals called for in the recipe...i peel the cloves and put them in an ovenproof bowl in the 1/2 cup of olive oil and roast for about 20 to 30 minutes at 350º...i use a little more than 1/8 cup of garlic...cause i like it garlicky
(if you use fresh garlic, you need to prep this a little prior to the processing, so the garlic and oil have a chance to cool off a little)
ROASTED RED PEPPER HUMMUS:
Add 1 cup of WELL DRAINED canned roasted pimentoes that have been pureed, and mix well into the hummus.
BLACK BEAN HUMMUS:
Add 1 1/2 cups cooked black beans that have been pureed, and mix well into the hummus.
*i have used peanut butter in place of the tahini and it comes out very well!
**i use soy sauce for the tamari....they are about the same thing, except tamari is a little more mellow and thicker
toast some pita and enjoy!
4 cups of cooked garbanzo beans (chickpeas)
1 cup tahini*
1/2 cup tamari**
1/2 cup lemon juice
1/8 cup chopped fresh parsley
1/8 cup garlic granules
around an 1/8 cup cumin (more or less to taste...start off slow and add)
1/2 cup olive oil
Soak a bit more than 2 cups of dry garbanzo beans overnight. Drain soaking water and place beans in a pot and cover with fresh water. Add 2 buillon cubes (i use chicken buillion) and boil gently, covered, for 45 minutes or more until tender. Drain beans and allow to cool.
Put 4 cups of cooked and cooled garbanzo beans in a food processor and puree.
Add all additional ingredients except tahini and blend until completely smooth.
Add tahini and finish blending.
Taste and correct seasoning if necessary.
i always use a little more lemon juice (a teaspoon or so, more) than the recipe calls for because i like the tang it adds. i also oven roast fresh garlic cloves and use that instead of the garlic granuals called for in the recipe...i peel the cloves and put them in an ovenproof bowl in the 1/2 cup of olive oil and roast for about 20 to 30 minutes at 350º...i use a little more than 1/8 cup of garlic...cause i like it garlicky
(if you use fresh garlic, you need to prep this a little prior to the processing, so the garlic and oil have a chance to cool off a little)
ROASTED RED PEPPER HUMMUS:
Add 1 cup of WELL DRAINED canned roasted pimentoes that have been pureed, and mix well into the hummus.
BLACK BEAN HUMMUS:
Add 1 1/2 cups cooked black beans that have been pureed, and mix well into the hummus.
*i have used peanut butter in place of the tahini and it comes out very well!
**i use soy sauce for the tamari....they are about the same thing, except tamari is a little more mellow and thicker
toast some pita and enjoy!