Hummus

Mmmmm...hummus.

I love hummus. Especially my mothers recipe

Here is one for "Salmmus." It's like hummus only without the chick peas and with salmon but it's served with pitas, so "hummus."

Bumblebee - Pink Salmon In Water, Boneless Skinless, 2 container (4 oz draineds ea.)
Natural Raw Sliced Almonds - 0.5 tbsp
Lindsay - Imported Capers, 0.5 Tbsp.
Vigo - Sliced Calamata Olives, 1 Tbsp (12g)
President - *Fat Free Feta Cheese, 28 g (1oz)
Fage - Total 0% Yogurt - Nonfat, Plain, 0.19 cup
Flax Seed - Ground , 0.5 tablespoon
Spices - Oregano, dried, 1 tsp, leaves

I also have a great recipe for "ketchup" only it uses eggs and oil so it's white but it still goes on hamburgers, so "ketchup."

I also have a great recipe for "ketchup" only it uses eggs and oil so it's white but it still goes on hamburgers, so "ketchup."

That sounds divine!

skin them first, then add the chocolate chips.

I read a good one tonight that included chocolate chips but I can't find it anywhere.

Oh! I think I found that one, it looked amazing and really versatile:

3/4 cup butter or margarine
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 cup quick cook oats
1 tsp baking soda
1 tsp salt
1 3/4 cups Chocolate Chips
1 cup chopped nuts (optional)
2 chickpeas

If you blend it all together in a food processor, it had the exact same texture as hummus. And soooo so good. I'll never go back.

:grumble:

I'm pretty sure that in order for it to be called hummus, it needs to have some chickpeas in it.

:grumble:

Fixed. Happy?

Best fix ever.

I have tried a lot of different recipes. I've won a number of contests with this one:

Ingredients
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley


(Directions)

1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture.



Texture is key - if it doesn't hold together, the sculpture melts and the judges disqualify you.

I have tried a lot of different recipes. I've won a number of contests with this one:

Ingredients
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley


(Directions)

1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture.



Texture is key - if it doesn't hold together, the sculpture melts and the judges disqualify you.

But this isn't paleo. They would have used it to paint on walls, not sculpture.

Hummus is quite versatile. You can add soy beans or other beans along with the garbanzos, and leave out or reduce the oil and tahini, using vegetable broth instead for flavor. I have been playing around with the recipe because I like mummus, but the calorie density was too high. One of the commercial brands uses soy beans along with the garbanzos and has twice the protein and half the calories of most others. I plan to try cutting it with root vegetables and eggplant next.

hummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummushummus

I felt like this shoul read more like:

hummus hummus hummus hummus hummus hummus hummus hummus pita chip

http://www.fitsugar.com/Chickpea-Cookie-Dough-Recipe-28371473

As good as that recipe sounds, here's one with a few more chickpeas. I've tried it and it comes together so quickly and is deeeelicious. I switch agave out for honey and it works fine.

someone already mentioned it but I thought I'd stick the recipe for beetroot hummus up as it is delicious

<url>http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/beetroot-and-walnut-hummus-recipe</url&gt;

also broad bean and mint dip is great, a recipe here

<url>http://www.bbcgoodfood.com/recipes/4421/crushed-broad-bean-and-mint-bruschetta</url&gt;

I would def add some lemon juice though.

Admittedly neither of these are actually hummus, I'd say go for a standard recipe and through in some herbs or chilli or whatever.

OR go for the wonderfully named frijolemole

<url>http://www.deliaonline.com/recipes/main-ingredient/pulses/frijolemole.html</url&gt;