|
Post by coppice on Mar 2, 2016 13:52:44 GMT -5
The PCP wants me and SO to eat more vegetarian snacks. Here-in is the compromise hummus.
1 Lb Chic peas cooked till tender Bay leaf, dried rosemary, In sachette. 1 Lg onion chopped.
Cook all till chic peas are tender with onion herbs onion, and water to cover.
Drain out excess water, reserve.
Season with.
1 whole garlic sauted till light brown in olive oil. Enough to cover. 1 teaspoon better than boullion chicken flavor 1/2 teaspoon white pepper 2 tablespoon Tx Pete hot sauce
Grind into paste with your stick mixer, season to taste. I find I have to return some cooking water in order to get good texture. Please note no salt goes in at begining, it toughens chic peas.
Bake some whole grain (with flax) tortillas till crispy for chips.
We ommited tahini and ended up with a tasty product that the Doc (and we) could live with fat wise.
|
|
|
Hummus
Mar 2, 2016 22:38:03 GMT -5
Post by BBQ Butcher on Mar 2, 2016 22:38:03 GMT -5
I'm not a hummus fan, per se, but that looks pretty good. Thanks for posting it!
|
|
|
Post by gracoman on Mar 3, 2016 10:24:06 GMT -5
I eat hummus quite a bit. Not as a snack food but as a sandwich base. Hummus, lettuce, tomato, greens, sprouts, sometimes sliced avocado (high fat), good mustard, and good no added fat whole grain bread. coppice, your recipe is better than most but with the addition of chicken it is not plant based. I'm assuming you did not use the no chicken vegetarian base. Better Than Bouillon chicken nutrition info lists 1 tsp as 0 which is good but one must remove one's self from that mindset. Sauteing the garlic in olive oil adds fat. That can be easily changed by separating the garlic cloves, leaving the paper on and dry "frying" until "roasted". This is an excellent technique that I use often. It omits the olive oil and is much quicker than oven roasting. Added fats and oils slow the progression of disease but it still progresses. It is important to recognize your tastes for fat, sugar, and salt are hardwired into you from a period when these things were not readily available. It's best to quit cold turkey and reset your ideas about what food is and what it actually tastes like.HummusRecipe by Mary McDougall There are many variations of Hummus in most supermarkets and natural food stores. Many of them have added olive oil and most have tahini. Some people are convinced that Hummus without tahini is just not Hummus. However, I have been making no tahini Hummus for years and it is delicious, plus it is healthier for your body. If you can’t stand the thought of Hummus without tahini, then add 1 tablespoon of it to this recipe, realizing that you are also adding some fat to the recipe. Preparation Time: 5 minutes Servings: makes 1 ½ cups 1 15 ounce can garbanzo beans, drained and rinsed 3 tablespoons lemon juice 2 cloves garlic, crushed 1-2 tablespoons water dash sea salt Place all ingredients in a food processor and process until very smooth. Hints: Add other ingredients to this basic Hummus, for flavor and variety. 1. ½ cup roasted red peppers plus ½ teaspoon ground cumin 2. ½ cup chopped parsley or cilantro 3. 1-2 teaspoons chopped jalapeno pepper
|
|