Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Thanks, ! I think I'll go for the fast & easy version; I used to cool all my own beans--pinto, navy, black-eyed peas, & lentils. But now it's cans for me! The only thing I'll have to buy is the chick peas; got everything else. Ramblin' RoseCo-owner/Moderator A merry heart is good medicine. Proverbs 17:22 > To: Neurosarcoidosis > Date: Sat, 14 May 2011 15:50:43 +1000> Subject: Hummus Recipes> > During our chat session today it was decided that I needed to send in a recipe for something a tad more healthy than the wicked Butterscotch Brownies. So here, as requested, are two recipes for Hummus. The first one has no lemon juice in it (but uses citric acid instead) - it tastes great, and is fast. It's good if you have oral allergies (which my daughter has, she reacts to citrus). The second one is an authentic Lebanese recipe. Preparing your own chickpeas from scratch is very cheap, and easy to do, it just takes longer.> > Enjoy!> > xo > > ***************************************************************************************> > Failsafe Hummus> ****************> 1 x 440g (~15 oz) tin of chickpeas, drained and rinsed> 2 cloves of garlic, crushed> 3 Tbspn canola or olive oil> 1/3 tspn citric acid (or to taste, I generally use more)> 1 Tbspn parsley> salt to taste> > Combine all ingredients in a food processor and blend until smooth. You can also use a stick blender, or press it through a metal sieve with a wooden spoon, if desperate > > Use as a spread on sandwiches, or a dip. > Store in the fridge.> > (from The Failsafe Cookbook by Sue Dengate)> > ***************************************************************************************> > Authentic Lebanese Hummus> **************************> 500g dried chickpeas> 2 Tbspn baking soda> 1.5 Tbspn tahini (sesame seed paste)> 1 Tbspn lemon juice> 1-2 cloves garlic> 2 tspn salt> 1 Tbspn extra virgin olive oil> 1 tspn sweet paprika> finely chopped parsley> > The day before you wish to make the hummus, place the chickpeas in a large saucepan and add enough cold water to cover by 10 cm (4") or more. Add the bicarb soda, and leave to soak overnight.> > The next day, rinse the chickpeas, return them to the saucepan, and cover with more water. Bring to the boil and then simmer for ~ 1-2 hours, until the chickpeas are soft and shedding their skins. Drain and allow to cool.> > Place the chickpeas in a food processor and blend until soft and creamy. Add the tahini, lemon juice, garlic, and salt, and blend again until the mixture is smooth. > > Scoop into a serving bowl and make a well in the centre. Pour the oil into the well, and sprinkle paprika and parsley on top.> > (from The Food Safari Cookbook by Maeve O'Meara)> ***************************************************************************************> > > > > ------------------------------------> > ~~~~ *** ~~~ *** ~~~ *** ~~~~> The Neurosarcoidosis Community> > > > Message Archives:-> http://groups.yahoo.com/group/Neurosarcoidosis/messages> > Members Database:-> Listings of locations, phone numbers, and instant messengers.> http://groups.yahoo.com/group/Neurosarcoidosis/database > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 The fast and easy version is a winner, my kids love it ... and yeah, I just use tinned beans etc now, so much easier! xo D > Thanks, ! I think I'll go for the fast & easy version; I used to cool all my own beans--pinto, navy, black-eyed peas, & lentils. But now it's cans for me! The only thing I'll have to buy is the chick peas; got everything else. > > Ramblin' Rose > Co-owner/Moderator > > A merry heart is good medicine. Proverbs 17:22 > > > > > > > > > To: Neurosarcoidosis > > From: denise@... > > Date: Sat, 14 May 2011 15:50:43 +1000 > > Subject: Hummus Recipes > > > > During our chat session today it was decided that I needed to send in a recipe for something a tad more healthy than the wicked Butterscotch Brownies. So here, as requested, are two recipes for Hummus. The first one has no lemon juice in it (but uses citric acid instead) - it tastes great, and is fast. It's good if you have oral allergies (which my daughter has, she reacts to citrus). The second one is an authentic Lebanese recipe. Preparing your own chickpeas from scratch is very cheap, and easy to do, it just takes longer. > > > > Enjoy! > > > > xo > > > > ********************************************************************************\ ******* > > > > Failsafe Hummus > > **************** > > 1 x 440g (~15 oz) tin of chickpeas, drained and rinsed > > 2 cloves of garlic, crushed > > 3 Tbspn canola or olive oil > > 1/3 tspn citric acid (or to taste, I generally use more) > > 1 Tbspn parsley > > salt to taste > > > > Combine all ingredients in a food processor and blend until smooth. You can also use a stick blender, or press it through a metal sieve with a wooden spoon, if desperate > > > > Use as a spread on sandwiches, or a dip. > > Store in the fridge. > > > > (from The Failsafe Cookbook by Sue Dengate) > > > > ********************************************************************************\ ******* > > > > Authentic Lebanese Hummus > > ************************** > > 500g dried chickpeas > > 2 Tbspn baking soda > > 1.5 Tbspn tahini (sesame seed paste) > > 1 Tbspn lemon juice > > 1-2 cloves garlic > > 2 tspn salt > > 1 Tbspn extra virgin olive oil > > 1 tspn sweet paprika > > finely chopped parsley > > > > The day before you wish to make the hummus, place the chickpeas in a large saucepan and add enough cold water to cover by 10 cm (4 " ) or more. Add the bicarb soda, and leave to soak overnight. > > > > The next day, rinse the chickpeas, return them to the saucepan, and cover with more water. Bring to the boil and then simmer for ~ 1-2 hours, until the chickpeas are soft and shedding their skins. Drain and allow to cool. > > > > Place the chickpeas in a food processor and blend until soft and creamy. Add the tahini, lemon juice, garlic, and salt, and blend again until the mixture is smooth. > > > > Scoop into a serving bowl and make a well in the centre. Pour the oil into the well, and sprinkle paprika and parsley on top. > > > > (from The Food Safari Cookbook by Maeve O'Meara) > > ********************************************************************************\ ******* > > > > > > > > > > ------------------------------------ > > > > ~~~~ *** ~~~ *** ~~~ *** ~~~~ > > The Neurosarcoidosis Community > > > > > > > > Message Archives:- > > http://groups.yahoo.com/group/Neurosarcoidosis/messages > > > > Members Database:- > > Listings of locations, phone numbers, and instant messengers. > > http://groups.yahoo.com/group/Neurosarcoidosis/database > > > > Quote Link to comment Share on other sites More sharing options...
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