Articles with 'chick peas'


Creamy Hummus

 

 

Hummus8

  • 1 cup dried chickpeas (garbanzo beans)
  • 4 cups water
  • 2 inches kelp
  • 1 & 1/2 tsp. sea salt
  • 3 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 3 garlic cloves, peeled
  • 1/8 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • Smoked Paprika

Soak chickpeas in water for 8-10 hours or overnight.  Discard soaking water.  Bring chickpeas plus 4 cups fresh water to a boil. Discard the foam that rises to the top. Add kelp, cover and lower the heat to simmer. Cook 1 hour. Add 1 tsp. sea salt and continue cooking 35-40 minutes or until chickpeas are soft. Drain chickpeas, but reserve 1/2 cup of the cooking water. In a food processor combine cooked chickpeas, kelp, sesame tahini, olive oil, cumin, coriander, garlic, 1/2 tsp. sea salt, black pepper and lemon juice. Puree until smooth and creamy. Add chickpea water and puree again to achieve a lighter hummus consistency. Top with a light dusting of smoked paprika for some extra zing!

(5 votes, average: 4.00 out of 5)
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Easy Hummus

 

  • 1 can chick peas, drained
  • 2 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 1 tbsp. shoyu
  • 1-2 shakes of black pepper
  • Juice of 1 lemon

Combine all ingredients in the food processor and whip it up!  Recipes don’t get much easier than this one!

(5 votes, average: 4.00 out of 5)
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