add approximately 6 cloves of garlic (you can add more or
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
rioche, and the Black Bean Hummus on the other slice. Be
For the hummus, process the chickpeas, beets, tahini, lemon juice, garlic and 2
ote: The key to this hummus recipe is to just soak the
Drain chickpeas and place in a food processor or blender.
Clean garlic and crush with a garlic press or the side of a knife and add to chickpeas.
Pour in lemon juice and olive oil.
Blend on high for 30 to 40 seconds or until smooth and creamy.
Serve with low salt tortilla chips or veggies.
This recipe makes 2 cups.
iscard them.
Place the garlic and salt in a food
r overnight.
Make Roasted Garlic Hummus:
Preheat oven to 375
op of the bulb of garlic to expose the cloves beneath
o bowl.
Stir in garlic, (Hummus can be covered and refrigerated
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Mix the sauce and hummus together (to make it more nutritious, add 1/4 cup of Nutritious Food Enhancer, another one of my recipes).
Spread sauce over the pizza crust.
Top with sliced veggies of your choice.
Bake at 350 degrees for about 15 minutes.
n a skillet. Add in garlic and leeks and cook for
eserved cooking water until the hummus is as creamy as you
Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes.
Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.
Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.
aucepan over medium heat. Cook garlic powder in the hot oil
he very top of the garlic clove (about 1/4\") so