ingredients
2 cups sprouted chickpeas, raw or cooked
2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
½ cup extra-virgin olive oil
1 to 1 ½ teaspoons Kosher salt (to taste)
Directions
1 Place the chickpeas, tahini, lemon juice, and garlic in the bowl of a food processor. Pulse until well-processed.
2 Through the feed tube, drizzle in the olive oil while the food processor is running.
3 Salt to taste. Serve immediately or refrigerate.
Showing posts with label HUMMUS. Show all posts
Showing posts with label HUMMUS. Show all posts
Monday, June 2, 2014
Thursday, September 8, 2011
MEXICAN STYLE HUMMUS
Much like its Mediterranean counterpart, this Mexican-inspired bean mixture works well as a dip for tortilla chips and fresh vegetables, but it’s also a tasty spread on tortillas or whole grain bread. It’s so good, however, you may just want to eat it with a spoon.
Serves 4 (makes about 1 1/2 cups)
1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro
Directions
1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.
2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate.
Nutritional Information
Per SERVING: Calories: 267, Protein: 15g, Total fat: 14g, Saturated fat: 2g, Carbs: 11g, Cholesterol: mg, Sodium: 336mg, Fiber: 8g, Sugars: 3g
Serves 4 (makes about 1 1/2 cups)
1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro
Directions
1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.
2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate.
Nutritional Information
Per SERVING: Calories: 267, Protein: 15g, Total fat: 14g, Saturated fat: 2g, Carbs: 11g, Cholesterol: mg, Sodium: 336mg, Fiber: 8g, Sugars: 3g
LIGHT HUMMUS & TZATZIKI
Light Hummus
¾ cup fat free yogurt ¼ tsp salt
1 can drained chick peas, rinse Pinch cayenne pepper
2 tbsp lemon juice 2 clovers garlic, minced
1 tsp sesame oil 1 tbsp olive oil
1 tsp ground cumin Pinch paprika
Line small sieve with cheesecloth and add yogurt. Drain in fridge till reduced by about half. In blender puree yogurt, chickpeas, lemon juice, sesame oil, cumin, salt and cayenne pepper until smooth. Scrape into bowl, drizzle oil over and sprinkle with paprika.
Tzatziki
In cheesecloth lined sieve set over bowl, let 1 1/3 cups plain yogurt drain in the fridge for at least 4 hours or until reduced to 1 cup. Stir in 1 cup squeezed dried grated English cucumber, 2 tsp each olive oil and lemon juice, 1 clove garlic minced and ¼ tsp each salt and pepper.
¾ cup fat free yogurt ¼ tsp salt
1 can drained chick peas, rinse Pinch cayenne pepper
2 tbsp lemon juice 2 clovers garlic, minced
1 tsp sesame oil 1 tbsp olive oil
1 tsp ground cumin Pinch paprika
Line small sieve with cheesecloth and add yogurt. Drain in fridge till reduced by about half. In blender puree yogurt, chickpeas, lemon juice, sesame oil, cumin, salt and cayenne pepper until smooth. Scrape into bowl, drizzle oil over and sprinkle with paprika.
Tzatziki
In cheesecloth lined sieve set over bowl, let 1 1/3 cups plain yogurt drain in the fridge for at least 4 hours or until reduced to 1 cup. Stir in 1 cup squeezed dried grated English cucumber, 2 tsp each olive oil and lemon juice, 1 clove garlic minced and ¼ tsp each salt and pepper.
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