Sunday, September 11, 2011

Hana Hou for Hummus

Back in May I blogged about no oil hummus (which, I learned is pronounced as WHO-mus, not HUM-mus). Making hummus without the addition of hummus, even a small puddle of oil at the top of the already oil infused dish, was news to me. I got so excited about it, I even ventured into a black bean hummus. I was on a hummus roll. There was nothing better than a whole grain cracker or baked corn tortillas and hummus!
I'm back on my hummus train but venturing out a bit. This time I remember reading in my new cookbook, Peas and Thank You, that you should pick off the little skins off of each garbanzo bean. Hey, I'm willing to go out on a limb for my hummus! The result is a much creamier hummus, especially since olive oil is non existent.
After I made the hummus, I took half of it out and added some fresh basil, macadamia nut bits and an extra garlic to the half still in the food processor. The result was a wonder pesto hummus. And instead of eating it with my typical whole grain dipper, I opted for carrots since I'm trying to increase my raw veggie consumption. Yay!
Simple recipe, thanks to Chef AJ's great book, Unprocessed.
1 15 ounce can garbanzo beans
juice and zest from 1 lemon (or lime)
2 Tablespoons tahini
2 cloves garlic (or more to taste)
1/2 tsp or more of cumin

Combine in a food processor. Add fresh herbs or other yummies to change flavors. Next time I'm going to add sundried tomatoes. Maybe some olives. And definitely another garlic.

Tried to remove most of the skins.

Plain hummus. Doesn't it look nice and creamy?

Adding basil to the next processing

Color doesn't really show the pretty green hue

Plain hummus and pesto hummus

Three carrots. Beans. Love. Check, check, check.

2 comments:

  1. yummy! Big Spazz made a similar recipe for WHOmus this weekend too but the basil and mac nuts sounds good too, and with carrots instead of our pita chips. Nice.

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  2. Try adding a bit of Cilantro aka Chinese parsley to the pesto hummus -- Ono loa!

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