Stephen Ceideburg 32 oz Garbanzo beans, drained 1/2 ts Ground cumin 1/4 ts Ground coriander 1/4 ts Ground ginger 1/4 ts Dry mustard 1/4 ts Ground turmeric 1/4 ts Paprika 1 tb Tahini 2 ts Sesame oil 2 tb Cider vinegar 3 md Garlic cloves, crushed Salt to taste Combine all ingredients in a food processor and puree to a smooth paste. Cover and chill. Yields 4 cups. PER TABLESPOON: 25 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 17 mg sodium, 1 g fiber. Robin Davis writing in the San Francisco Chronicle, 3/24/93. Posted by Stephen Ceideburg
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Chickpea Cake with English Pea Hummus and Spring Salad - Cooking with Chef Santana Diaz
UC Davis Health executive chef Santana Diaz and chef James Ablett demonstrate how to create a locally sourced vegan dish using organic vegetables, a chickpea patty and homemade English pea hummus.
Get the recipe:
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How to make hummus
Secret hummus recipe passed down through generations
Packing #hummus dip bowls
MAKE A TASTY PUMPKIN HUMMUS WITH CHEF ALLISON DAVIS
Ingredients: · 1-2 cloves garlic minced
· 2 tablespoons olive oil
· 2 tablespoons water
· 1 can chickpeas, drained and rinsed
· 2/3 cup pumpkin puree
· 1 -2 tablespoons lemon juice
· 1/2 teaspoon finely minced fresh rosemary (more to taste)
· salt to taste
INSTRUCTION
1. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
2. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
Rudy & Jeanie Davis - 339 No Bean Hummus and Sweet Pea Hummus Raw Recipes RR04
Raw Recipes RR04 No Bean Hummus and Sweet Pea Hummus