Your Hummus Recipe?
Hey everyone :carrot::carrot: hope you are all having a good day!
I like to eat hummus as I think it's a healthy snack with carrots and cucumbers and other veggies. But my recipe calls for 1/4 cup olive oil and 1/4 cup of tahini for 1 can of chickpeas. Both of which are high in calories/fat. Do you have a low or lower-cal yummy hummus recipe you can share? Thanks, Ginger |
Wow -- 1/4 cup oil??? Are you sure that's just for one can of beans? I play around with this recipe from drweil.com, which only calls for one tablespoon of olive oil and 1/4 cup tahini to 3 cans of garbanzos:
HUMMUS 5 cups cooked chickpeas or garbanzos (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked) ¼ cup sesame tahini 2 tablespoons cold water 2 tablespoons fresh lemon juice ½ teaspoon ground cumin 3-4 cloves garlic, chopped 1 tablespoon extra-virgin olive oil Instructions 1. Drain and rinse chickpeas, if using canned. 2. Combine chickpeas with remaining ingredients -except olive oil - in a food processor or blender container. Blend to a rough purée texture adding a little more water if necessary. The mixture should not be totally smooth. 3. Scrape the mixture into a bowl. Stir in the olive oil. -- I never follow the recipe exactly, varying the garlic & spices as the mood strikes me. Hope this is as yummy as what you've been making! |
I've made hummus a few times and I omitted the olive oil.
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WOW! thanks ladies...clearly there is a better way to make the stuff so it doesn't have so much oil in it.
Where did I hear before: every little bit counts! Thanks, Ginger |
I love the Hummus from the Moosewood Cookbook
1 1/2 cups dried chickpeas, soaked overnight and boiled until very soft or 1 15-oz. can of chickpeas 3 medium cloves garlic, minced 1 1/2 teaspoons salt dash of tamari (or omit salt altogether and just add a little more tamari) juice of 2 medium lemons *3/4 cup tahini 1/4 packed cup finely minced fresh parsley lots of freshly ground black pepper and cayenne pepper to taste dash of red pepper (to taste) In place of the tahini I use 1 Tablespoon of sesame oil and enough water to make it smooth. Yum. The parsley and red pepper bring out all the flavors so that you don't miss the tahini. |
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