Tahini Free Hummus
The price of Tahini in Korea is outrageous. So much so that I've considered making it myself since there is an abundance of sesame seeds in this country. That'll be a project for another time because I have a dinner party tonight that I need to get prepared for. Here's a no tahini recipe I found from mothering.com
I think I'm going to level it up with a bit of cilantro and some black olives. If I had a food processor I would add cashew butter.
Dan
Another big fan of Bobbi's Hummus here. I looked at their ingredient list and nutrition information and developed a recipe for humus that tastes very much like Bobbi's MY FAVORITE HUMMUS.
1 15 oz can (~1 1/2 c) chickpeas/garbanzo beans, rinsed and drained
2 T olive oil
2 T safflower oil
2 T grapeseed oil (or more safflower oil, or any other mild-tasting oil)
6 T water (just over a third of a cup)
1/4 t lemon juice, preferably fresh
3/4 t salt
pepper to taste
2 cloves garlic, add more to taste
Peel and crush the garlic. Let it sit a minute. (Letting garlic 'breathe' a little before cooking enhances ithe bioavailability of its goodness, or so I've read.) Put everything in a food processor. Blend until smooth, and chill thoroughly.
Other options: parsley, cilantro, roasted peppers...
Much cheaper than the $4-5 at whole foods!
Bobbi's uses soybean oil, which I don't have and I don't believe it's the healthiest. I tried using all olive oil, and the olive taste was overwhelming! I've never tasted a dish with olive oil that tasted so much of olives! I'm sure canola oil would work well also.
About the garlic: how much you use depends on when you're planning on serving it. If you're going to be eating it right away, stay a little leaner on the garlic. If you're expecting it to last you a few days, 2 cloves will by no means be enough. Once, I made the hummus on a Sunday, gave my daughter some on Tuesday - you could smell her garlic breath from across the room! - and then by Wednesday it was as bland as anything! Go figure! The garlic seemed to have dissipated overnight.
Enjoy!
Aven
I think I'm going to level it up with a bit of cilantro and some black olives. If I had a food processor I would add cashew butter.
Dan
Another big fan of Bobbi's Hummus here. I looked at their ingredient list and nutrition information and developed a recipe for humus that tastes very much like Bobbi's MY FAVORITE HUMMUS.
1 15 oz can (~1 1/2 c) chickpeas/garbanzo beans, rinsed and drained
2 T olive oil
2 T safflower oil
2 T grapeseed oil (or more safflower oil, or any other mild-tasting oil)
6 T water (just over a third of a cup)
1/4 t lemon juice, preferably fresh
3/4 t salt
pepper to taste
2 cloves garlic, add more to taste
Peel and crush the garlic. Let it sit a minute. (Letting garlic 'breathe' a little before cooking enhances ithe bioavailability of its goodness, or so I've read.) Put everything in a food processor. Blend until smooth, and chill thoroughly.
Other options: parsley, cilantro, roasted peppers...
Much cheaper than the $4-5 at whole foods!
Bobbi's uses soybean oil, which I don't have and I don't believe it's the healthiest. I tried using all olive oil, and the olive taste was overwhelming! I've never tasted a dish with olive oil that tasted so much of olives! I'm sure canola oil would work well also.
About the garlic: how much you use depends on when you're planning on serving it. If you're going to be eating it right away, stay a little leaner on the garlic. If you're expecting it to last you a few days, 2 cloves will by no means be enough. Once, I made the hummus on a Sunday, gave my daughter some on Tuesday - you could smell her garlic breath from across the room! - and then by Wednesday it was as bland as anything! Go figure! The garlic seemed to have dissipated overnight.
Enjoy!
Aven
