7/1 Hummus Update and Recipe
Happy First Day of July. I shared with you (6/29 post) the strange notion I had to make my own hummus, which began my new love affair with dried beans. Making hummus is pretty straight forward. The greatest amount of time is spent in
Happy first day of the Vegan Challenge. Sandy and I have been working up to this day with a lot of label reading, recipe seeking and dairy consumption (clearing out the fridge and pantry). We are ready, bring it on. In the comment section of the June 25th post there are two more recipes from readers that we can use to replace the Morningstar Farms Bacon if you are going vegan. If you are meatatarian but trying out some veg things…try the Morningstar Farms bac’n…you will adore it and will wake up wanting it.
I read the most interesting article today in the June issue of Time . It is about researchers from the University of Missouri that have been working for over a decade on a soy chicken product to rival all others. What they believe they have finally mastered is the texture. The stringy, meaty texture of chicken that is most often absent in faux chicken products. The writer for Time was able to meet the dynamic research duo and to taste the chick’n in three different dishes. Here is the link the the full story. There is also a two minute video you can view of his experience at the lab. I really enjoyed it.
http://www.time.com/time/magazine/article/0,9171,1993883-1,00.html
I am sending you all the positive and excited energy today on the first day of your 30 day challenges. Lets do our very best, have a great time and learn new things about our bodies and what we really like to consume.
As I said I would, I have weighed and measured myself in the interest of the Vegan Challenge. For the next 30 days I will be the best and healthiest vegan I can be. I will release my fear of good fats and embrace vibrant health like a life preserver in the middle of the ocean. Who knows, this really could be my life preserver in a more literal sense.
Lets do it!!
Have a delicious day.
prepping the beans. During that time I found myself becoming really invested in their future flavor and use in a way I had never experienced while opening a can.
After lovingly soaking (overnight) then cooking (for an hour and a half) my chick peas, I turned them in to my inaugural batch of handcrafted hummus. Now that I have rocked it, scarfed it down and made a second even bigger batch…I think I may be a convert to homemade.
Photo By: S. Duquet
The most fun thing about it is that once you have your base batch of hummus, it is like a perfectly clean canvas waiting for your inspiration to take flight and create a masterpiece. You can throw anything at all in that blender to flavor the hummus. Do you like dill? Great. Jalapenos, even better! Pine Nuts…go crazy and add anything you want. The batch is so big that you can divide it into two or three flavors and wow everyone you know with your culinary wizardry. Enjoy trying this recipe. I really did.
Ready for Greatness Hummus Recipe
S. Duquet
4 Cups of Chick Peas (I strongly recommend using dried to fresh. If you don’t have time, than use canned that have been drained)
3 Tbsp Tahini
3 Cloves of garlic
1/2-3/4 C fresh lemon juice
1/3 C olive Oil
1 Tsp Sea Salt
1/2 Tsp Black or white pepper
2 Tbsp Syrian Spice (If you do not have this than you can use cumin)
1/2 C water
Make it Happen
Put all ingredients except for 1/4 cup water and 1/4 of lemon juice into your blender or food processor. If you have a blender, it will make your hummus much creamier than in the food processor, but either way will work. I’ve used both.
Blend like crazy until your desired consistency. Add water and lemon juice as needed while blending. Taste and continue to season as needed. You should always make hummus on an empty stomach because you will eat a pound of it while trying to season it perfectly. That is the decadent part!
You have just mastered the original hummus recipe. At this point you can make it your own by adding flavors like: Chipotle, cilantro, pine nuts, dill, lemon, jalapenos, basil…The possibilities really are endless. Chill your hummus for several hours , sprinkle with Paprika before serving and eat the heck out of it. Hummus is amazing with veggies, bagels, pretzels, a spoon.
Share your favorite flavor combos with us so we can try them too.
Have a delicious day.
*Bean cooking time and basic hummus crafting was learned from, “Veganomics” by: Moskowitz and Romero (Thank you ladies)
Tags: 30 day challenge, compassionate eating, dairy free, dried chick peas, homemade hummus, hummus, jalapeno cilantro hummus, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan recipe
