TURBO HUMMUS
Steps:
- Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
HUMMUS FOR REAL
For an easy dip, try Alton Brown's Hummus for Real recipe from Good Eats on Food Network. Slow-cooked chickpeas add extra smoothness.
Provided by Alton Brown
Time 15m
Yield 2 1/2 cups hummus (ten 1/4-cup servings)
Number Of Ingredients 11
Steps:
- Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
- To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
ALMOND BUTTER BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
- Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
- For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.
ALMOND HUMMUS
Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began - though it is presumed to be somewhere in the Middle East. Test and Measure before posting.
Provided by Sharon123
Categories Spreads
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In food processor, purée all ingredients except water until smooth.
- Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended.
- Refrigerate, covered. Enjoy!
Nutrition Facts : Calories 700.7, Fat 41.3, SaturatedFat 4, Sodium 2718.2, Carbohydrate 69.7, Fiber 12.8, Sugar 3.9, Protein 21.7
BROWN'S HUMMUS WITH ALMOND BUTTER
This recipe uses almond butter instead of tahini, and the sweetness offsets the garlic quite nicely, without totally overpowering the flavour of the chick peas. Great for anyone with a sesame allergy!
Provided by Space Burger Steve
Categories Beans
Time 10m
Yield 1 batch of Hummus, 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend ingredients in a food processor with 2 tbsp of the reserved chick pea juice. Add more chick pea juice if the consistency is too thick.
- Serve with pita bread, celery, or tortilla chips.
Nutrition Facts : Calories 188, Fat 9.9, SaturatedFat 0.8, Sodium 239.5, Carbohydrate 20.1, Fiber 4.8, Sugar 1, Protein 7
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