Ingredients
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
1/2 cup jarred roasted red pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 cloves garlic
2 tablespoons tahini
4 tablespoons Frank's hot sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
crushed red pepper flakes, for serving
Directions
Smash chickpeas before adding to blender to ensure that none are missed. Pulse smashed chickpeas in blender until mostly smooth. Blend roasted red peppers with chickpeas. Continue to add cumin, paprika, garlic cloves, tahini, hot sauce, lemon juice, salt and pepper. Blend until smooth.
Continue to run the motor until you reach the desired consistency; maybe as long as 5 minutes to get it really smooth. Stir in salt and olive oil. You can also add more salt, lemon juice, or hot sauce, to taste.
Top with extra hot sauce and crushed red pepper flakes.
Adapted From
http://ohsheglows.com/2013/10/04/no-meat-athlete-buffalo-hummus-recipe/
Nutrition
makes _ servings
_cal | _g fat | _g carbs | _g protien
Edamame Hummus
Ingredients
1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
2 cloves garlic
3-4 tablespoons fresh lemon juice
1/3 cup tahini
1/4 cup water, to thin as needed
1 teaspoon fine grain sea salt
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon roasted sesame seeds
1/4 teaspoon sesame oil
1 teaspoon olive oil
freshly ground black pepper and extra sesame seeds, for serving
Directions
Thaw and drain edamame.
Add edamame to food blender and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary. Next add minced garlic cloves. Process until no large chunks remain.
Add in the lemon juice, tahini, and water and process again until smooth. Don’t be afraid to let the processor run for a few minutes and get it really smooth. Mix in salt, coriander, paprika, sesame seeds, sesame oil, and olive oil. Stir until combined.
Top with ground black pepper, paprika, and sesame seeds.
Adapted From
http://ohsheglows.com/2012/12/12/edamame-hummus/
Nutrition
makes _ servings
_cal | _g fat | _g carbs | _g protien
Beet Hummus
Ingredients
1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 tablespoons tahini
2 tablespoons extra virgin olive oil
extra lemon zest, for serving
Directions
Take cooled, roasted beet and quarter it and place it in food blender. Blend until only small bits remain. Smash chickpeas before adding to blender to ensure that none are missed. Add smashed chickpeas to blender. Continue to add lemon zest, juice, salt and pepper, garlic cloves, and tahini. Blend until smooth.
Drizzle in olive oil and mix to combine. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Top with a extra bit of lemon zest.
Adapted From
http://minimalistbaker.com/roasted-beet-hummus/
Nutrition
makes _ servings
_cal | _g fat | _g carbs | _g protien
Ingredients
1 2/3 cup all-purpose flour
2 1/2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons Nutritional Yeast Flakes
2 tablespoons olive oil
1/2 cup
Directions
Pre-heat the oven to 390°F. In a bowl add in the dry ingredients, mix, and then add in the wet ingredients. Mix and knead with your hand until it’s a smooth dough.
On a sheet of parchment paper, roll out the dough until it's thin and even. This may take a few cycles of rolling and letting the dough relax for a minute or two.
Cut it with a pizza cutter (or score it with a sharp knife) length- and widthwise. Transfer onto baking sheet, and bake them in the oven for about 14 minutes or until they start to get a light brown color. They are much better a little over-toasted than left soft.
Adapted From
http://www.elephantasticvegan.com/cheesy-poppyseed-crackers-homemade-hummus/
Nutrition
makes _ servings
_cal | _g fat | _g carbs | _g protien