You just need the following:
- 2 cans of chickpeas/garbanzos (drained but keep the liquid)
- one whole clove of garlic
- one lemon (the juice)
- one tablespoon of creamy peanut butter /tahini
- salt/pepper
- EV olive oil
a blender/ food processor
Just put everything together in the blender- except the olive oil, then add the liquid from the chickpea cans until they reach the same level as the stuff you put in. Dont go full throttle on the blender, just pulse it till everything is liquefied. Then transfer it into a bowl and add the olive oil depending on how much you want in. Use a spoon to blend it all in and youre done!
PROTIP: Using peanut butter in place of tahini actually works! The only place near my house that has tahini for sale sells it in huge bottles that are super expensive but Ive found that unsweetened peanut butter does the trick.
Addons: paprika, chopped parsley, mint, tabasco, red pepper flakes, etc. but these really arent necessary
SERVE WITH: any toasted flatbread like pitas, tortillas, and such. Also serve with sliced tomatoes and black and green olives. Yummy!
a good substitute for meat
I am going to try this, Tahini butter is expensive and I don't use it for anything but Hummus so end up wasting it, I like the idea of peanut butter...thanks
I will cut in half though because there is no way we could go through that much hummus
it is such an excellent source of protein
for sure...My wife and I can put away some Hummus.But the ready-made stuff has gotten sooooo expensive. I'm definitely going to try the peanut butter trick too.
for sure...
it is excellent for lunches...bang...some veggies, hummus and nuts and away we go :mrgreen:
You just need the following:
- 2 cans of chickpeas/garbanzos (drained but keep the liquid)
- one whole clove of garlic
- one lemon (the juice)
- one tablespoon of creamy peanut butter /tahini
- salt/pepper
- EV olive oil
a blender/ food processor
Just put everything together in the blender- except the olive oil, then add the liquid from the chickpea cans until they reach the same level as the stuff you put in. Dont go full throttle on the blender, just pulse it till everything is liquefied. Then transfer it into a bowl and add the olive oil depending on how much you want in. Use a spoon to blend it all in and youre done!
PROTIP: Using peanut butter in place of tahini actually works! The only place near my house that has tahini for sale sells it in huge bottles that are super expensive but Ive found that unsweetened peanut butter does the trick.
Addons: paprika, chopped parsley, mint, tabasco, red pepper flakes, etc. but these really arent necessary
SERVE WITH: any toasted flatbread like pitas, tortillas, and such. Also serve with sliced tomatoes and black and green olives. Yummy!
I am going to try this, Tahini butter is expensive and I don't use it for anything but Hummus so end up wasting it, I like the idea of peanut butter...thanks
I will cut in half though because there is no way we could go through that much hummus
it is such an excellent source of protein
Keeps pretty well in the fridge. No rush to eat it all.
Good for easily a week or so.
You just need the following:
- 2 cans of chickpeas/garbanzos (drained but keep the liquid)
- one whole clove of garlic
- one lemon (the juice)
- one tablespoon of creamy peanut butter /tahini
- salt/pepper
- EV olive oil
a blender/ food processor
Just put everything together in the blender- except the olive oil, then add the liquid from the chickpea cans until they reach the same level as the stuff you put in. Dont go full throttle on the blender, just pulse it till everything is liquefied. Then transfer it into a bowl and add the olive oil depending on how much you want in. Use a spoon to blend it all in and youre done!
PROTIP: Using peanut butter in place of tahini actually works! The only place near my house that has tahini for sale sells it in huge bottles that are super expensive but Ive found that unsweetened peanut butter does the trick.
Addons: paprika, chopped parsley, mint, tabasco, red pepper flakes, etc. but these really arent necessary
SERVE WITH: any toasted flatbread like pitas, tortillas, and such. Also serve with sliced tomatoes and black and green olives. Yummy!
I am really wanting home made hummus and it's snowing out there like a mofo...yup...and i forgot to pick up lemons when shopping earlier...yup
Was snowing something fierce here too, countryboy! Only for a short period, but it was really blowing & coming down!Where in Sam Hill do you live that it's snowing like a mofo?
Was snowing something fierce here too, countryboy! Only for a short period, but it was really blowing & coming down!
Where in Sam Hill do you live that it's snowing like a mofo?
lol...Ontario...we've likely had 6 cm this afternoon and lots more to come tomorrow...we have a weather warning...
Summary
Snow heavy at times and freezing rain are likely from Sunday night to Monday morning. Current indications suggest that areas from southern Lake Huron southeastward to Lake Erie and western Lake Ontario could receive between 5 and 15 cm of snow by Monday morning. Areas along the southern fringe of this swath could see several hours of freezing rain but would likely receive lesser snowfall amounts near 5 cm. It should be noted that there is still some uncertainty regarding the exact location of the heaviest snow and the freezing rain. Environment Canada meteorologists will continue to closely monitor this developing situation closely. As the details become more certain, warnings may be issued. Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to storm.ontario@ec.gc.ca or tweet reports to #ONStorm.
Ah, that makes sense. What do you expect from the Great White North, eh? :mrgreen:
Snow here in NE Ohio isn't out of the question this time of year either. I once drove over a Northern California mountain pass in July, and it started snowing like a mofo, and stickin' too.
apparently they are saying we may get more snow in April than we have had all winter...if I have hummus and wine...meh, it's all good eh...
Hah!Nice recipe. I make hummous about once a week, but mine's a bit different from yours.
I use:
500g chick peas (I always use dried chick peas, soaked overnight then cooked in lots of water for 40 mins, left to cool. The flavour's sooo much better than tinned or jarred chick peas.)
1 red bell pepper
1 clove garlic (mashed to a paste with sea salt)
Big glug of Extra Virgin Olive Oil
1 tsp toasted cumin seeds ground finely
Juice of 1 lemon
1 tbsp tahini ( I think the sesame flavour's essential)
In the food processor first whizz up the pepper then all all the other ingredients except the lemon juice. With the motor still running I add the lemon juice bit by bit till the flavour's just right.
Anyway, just my three ha'p'orth.
Hah!
I think your recipe's going to give POS' a run!
Is garnishing with sumac or parsley common in your area? I'm thinking sumac is a middle-eastern thing, whereas the parsley is a Euro-States thing. I do always see lemon juice & olive oil drizzled on top in the Palestinian places (as in my post above).
Upper Midwest.Where do you live again? Yeah, it's been crazy windy here all day too. I am surprised the power hasn't gone out.
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