When I found out how many calories and how much fat is in the tahini paste, I stopped using it in my hummus. I toss in celery hearts, red onions, tons of garlic, green olives, and lots of hot sauce or red chili flakes to make a super healthy hummus that I eat with cut up veggies all day at work.
1 can chickpeas (drained, with liquid reserved) 2 T tahini 2 T extra-virgin olive oil 1-2 T freshly squeezed lemon juice 1/2 T sesame oil 1 medium clove garlic, sliced 1/2 t sea salt 1/4 cup reserved liquid or water, more or less to thin dip as desired freshly ground black pepper and sea salt, to taste
TIPS: peel the chickpeas first if you want the hummus extra creamy. Also, cream the tahini and lemon juice in your blender/food processor first, then add the chickpeas and garlic and finally olive oil. This order of blending also seems to have an impact on the creaminess of the final product! Enjoy!
I guess it's not technically hummus, but we puree a little bit of ranch dressing (or dry ranch powder) with lot of salsa and a can of chick peas. It tastes great!! I usually take it to work for lunch for the next day or two...
I have never heard of substituting peanut butter for tahini, BARBAKOAR thank you for posting that!! I have actually never added tahini (or even tried looking for it at the grocery store) to my hummus. I will definitely try pb next time I make it.
my receipe is the same as CALLALILLY812, except I add a little water instead of olive oil.
you can make a number of variations, If you have Sambal Oelek that is nice if a large spponful is added, as is the roasted peppers from the jar (or fresh) Peanut butter is also a great substitute if you havent got Tahini, In fact I actually prefer..If using organic garlic, opt for half a clove as it much stronger...
Its so easy and quick, I make it all the time, my family love it
Fitness Minutes: (3,128)
164 3/8/12 3:50 P
Nice, I was JUST thinking about trying to make my own hummus! I'll totally try this later! :D
Here is a simple recipe I got from a friend. Blend everything up with a electric blender or food processor. Taste and tweek the ingredients to you liking. You can even change the flavor by adding in eggplant, pine nuts, or roasted red peppers. If we have any extra I put it in the fridge and use it within a couple days.
1 can chickpeas (or garbanzo beans) 1 clove garlic, crushed 1 tablespoon olive oil ½-2 tablespoon lemon juice (adjust to your tasting) ½ teaspoon salt Optional: 1 tsp cumin 1 Tbs tahini
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