Conveyor Belt
07-09-2007, 10:31 AM
Yesterday, my wife talked me into making hummus. We made two different recipies, Turbo Hummus ala Alton Brown, and a Black Olive Hummus.
Right now, I've got a layer spread on warm corn tortillas, with a 1/4 avacaldo , onions, and 1/2 a garden picked roma tomato.
This stuff is delicious. For anyone wanting to try it out, here are recipies:
Turbo Hummus
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Pantry Raid II: Cool Beans
2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
Altered to use 1 TBS of olive oil vs. 1/3 cup. Also, used about 1 1/2 TBS parsley flakes as opposed to a handful of fresh leaves. Used all natural peanut butter, too (no sugar added).
Black Olive Hummus
Adapted from: Vegetarian Times Cookbook
Serving Size : 4
1 15 oz can cooked chickpeas -- drained
1 tablespoon water
1/3 cup fresh lemon juice
1 teaspoon salt
1/4 cup black olives -- diced
Combine all ingredients except olives in a food processor or blender. Purée, adding more water if needed for creaminess. Stir in the black olives.
Use as a dip or filling for your favorite veggies.
Altered to add black olives to food processor and blend them in that way. Used about 1/8 cup of the can bean juice instead of water. This one is much more chunky, and I might add more can juice next time. Also, a clove of garlic would help this one out to. But, it's still delicious the way it is now.
Right now, I've got a layer spread on warm corn tortillas, with a 1/4 avacaldo , onions, and 1/2 a garden picked roma tomato.
This stuff is delicious. For anyone wanting to try it out, here are recipies:
Turbo Hummus
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Pantry Raid II: Cool Beans
2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
Altered to use 1 TBS of olive oil vs. 1/3 cup. Also, used about 1 1/2 TBS parsley flakes as opposed to a handful of fresh leaves. Used all natural peanut butter, too (no sugar added).
Black Olive Hummus
Adapted from: Vegetarian Times Cookbook
Serving Size : 4
1 15 oz can cooked chickpeas -- drained
1 tablespoon water
1/3 cup fresh lemon juice
1 teaspoon salt
1/4 cup black olives -- diced
Combine all ingredients except olives in a food processor or blender. Purée, adding more water if needed for creaminess. Stir in the black olives.
Use as a dip or filling for your favorite veggies.
Altered to add black olives to food processor and blend them in that way. Used about 1/8 cup of the can bean juice instead of water. This one is much more chunky, and I might add more can juice next time. Also, a clove of garlic would help this one out to. But, it's still delicious the way it is now.