339 - Raw Recipes: RR04 - No Bean Hummus and Sweet Pea Hummus
Recipes for: Kale Chips, Tabouli Salad, Carrot Cake with Frosting, No Bean Hummus & Sweet Pea Hummus, Vegetable Sprouter, Buckwheat Granola, Oatmeal Cookies, Oat Burgers.
Raw Food Recipe: Spicy Red Bell Pepper Chipotle Hummus
Learn how to make a wonderful raw food recipe for Spicy Red Bell Pepper Chipotle Hummus (a bean free recipe) with Cherie Soria, founder and director of the renowned raw vegan culinary school, Living Light Culinary Institute. Cherie is the author of Raw Food For Dummies (coauthor Dan Ladermann), The Raw Food Revolution Diet, (co-authors Brenda Davis, RD and Vesanto Melina, MS, RD.), and the classic raw food book Angel Foods: Healthy Recipes for Heavenly Bodies.
RawFoodChef.com
Spicy Red Bell Pepper Chipotle Hummus
Yield: 1 pint (12 servings)
6 tablespoons white sesame seeds, soaked for 1-2 hours and drained well
1 cup packed, peeled, and chopped zucchini
1 cup peeled, seeded, and chopped red bell pepper
2-3 tablespoons lemon juice
3 cloves garlic
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon chipotle powder
1⁄4 teaspoon smoked paprika
1⁄4 teaspoon ground cumin (optional)
6 tablespoons raw tahini (thick; no excess oil)
Directions
1. Combine zucchini, bell pepper, lemon juice, garlic, paprika, salt, chipotle power, smoked paprika, and cumin, in a high performance blender or food processor and puree until smooth.
2. Add the soaked sesame seeds and puree until creamy. This will take a few minutes until it is silky smooth with a high sheen.
3. Add the tahini and blend for another minute until the tahini is thoroughly mixed in.
The Hummus Company
Friday, August 31 - The Ben and Jerry's of Hummus, James Gardner stopped by Studio 41 to share one of his easy recipes for homemade hummus.
Sun-Dried Tomato & Curry Hummus
1 lb. Garbanzo beans or chick peas (retain brine from can)
3 tbsp Tahini (sesame seed paste)
5 Cloves raw garlic (minced)
1/4 cup Extra virgin olive oil
1/8 cup Fresh squeezed lemon juice
1 tsp Black pepper
1/2 tsp Salt
1 oz. Sun-dried tomatoes (chopped)
Curry paste (mix separately then add to mixture):
- 2 tsp Curry powder
- 2 tsp Extra virgin olive oil
Combine garbanzos, tahini, garlic, olive oil, lemon juice, pepper, salt sun-dried tomatoes and curry paste in processor bowl then mix. Use the brine retained from the can of beans to thin mixture as needed for desired creaminess!
Hummus Recipe for the Arabic End of Quarter Event
Extra credit video for the Arabic End of Quarter Event at UC Davis
The beginnings of #hummus
Make a tasty Pumpkin Hummus with Chef Allison Davis
Pumpkin Hummus
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.