June 10, 2012

Hummus

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I was chatting with a friend recently about food and cooking and the typical struggles of not always having the time and energy to prepare healthy dinners for our families day after day. The conversation led to questions about kitchen gadgets and appliances; the things that are supposed to help us out not just take up space in our cabinets. Indeed, there are a few workhorses that I rely on. She asked me if I had a Vitamix, the ne plus ultra of all blenders. I chimed in with great enthusiasm about my love for this powerful and indispensable small appliance that I acquired last year. I went on and on about how I use it almost every day and make smoothies, peanut butter, dips, soups, dressings, etc. She told me that it was something she has had her eye on and really wanted one.

A week or so later, knowing that Mother's Day was coming up, I sent an email to her husband suggesting that he might want to invest in a Vitamix for a gift. A few weeks after that, I got an email from my friend telling me that she got a Vitamix for Mother's Day and that she still has not used it. I was shocked! It was inconceivable! How could she not have wanted to test it out right away?

I saw my friend yesterday. Sadly, she still has not used her blender. This post is dedicated to her and anyone else who has a fabulous piece of equipment going unused.

Don't fret if you do not own a Vitamix blender. This recipe works well enough with a food processor fitted with the metal blade or another sort of high powered blender.

This recipe for hummus is fool proof, smooth, and is better and less expensive than store bought. It is something that kids enjoy as much as adults and is great spread into a sandwich or for a healthy snack accompanied by fresh vegetables and seeded crackers. Garbanzo beans are high in fiber, folate, iron, and a good source of protein.

Hummus
Makes about 3 cups.
 

I like to use Eden Organic canned garbanzo beans. They are among only a few companies that does not use BPA in their cans. Trader Joes organic canned beans are also BPA free.

Raw tahini can be found in the refrigerated section of natural food stores usually where items such as sauerkraut and kim Chee are kept. I use the Rejuvenate Foods brand.

 
2 cans garbanzo beans, 1 drained and 1 with liquid
3/4 cup or more tahini, I prefer raw but an organic roasted is fine
2 garlic cloves, peeled (optional)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
 
Serve and garnish with any of the following:
  pine nuts
  fresh parsely, chopped
  sweet paprika
  extra virgin olive oil
  gltuen free brown rice sesame crackers
  Mary’s Gone Crackers gluten free seeded crackers
 
Put all of the ingredients in the bowl of a blender or food processor. Blend until they become creamy. With a high powered blender such as the Vitamix, the mixture will be more creamy than with a food processor.
Add more salt, lemon juice or tahini to achieve desired taste and store in an airtight container in the refrigerator for up to 10 days.

 

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Categories: Beans & Legumes, Snacks, Nibbles & Finger Food, Spreads, Dips & Salsas
 

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One Response to Hummus

  1. roxana petre says:

    Julie, I am so happy you share these secrets with us…Great recipe, and so easy… I love hummus! I even made this salad dressing using hummus, olive oil, vinegar and fresh pepper. Not sure if it’s my invention, it must be out there already!

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