Kimberly Gales Banana Almond Hummus Recipes

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BANANA BREAD HUMMUS

Provided by Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 10



Banana Bread Hummus image

Steps:

  • In a food processor, pulse the chickpeas, banana chips and walnuts until they form a rough paste. Add the almond milk, maple syrup, vanilla, cinnamon, salt and banana and blend until incorporated. Garnish with additional banana chips, walnuts and a drizzle of maple syrup. Serve with sliced apples and pretzels.

1 cup canned chickpeas, drained
1 cup sweetened banana chips, plus more for serving
1/2 cup walnuts, plus more for serving
1/2 cup almond milk
1 tablespoon maple syrup, plus more for drizzling
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 ripe banana
Apple slices and pretzels, for 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



Almond Hummus image

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

24 ounces cooked chickpeas
3/4 cup roasted almond butter
1/4 cup lemon juice
3/4 ounce garlic, chopped (10-12 small garlic cloves)
3/4 tablespoon salt
1/2 tablespoon grated lemon zest
1/4 tablespoon red pepper flakes
1/3 cup water
salt and pepper

KIMBERLY GALE'S BANANA ALMOND HUMMUS

Make and share this Kimberly Gale's Banana Almond Hummus recipe from Food.com.

Provided by That is Dr House to

Categories     Lunch/Snacks

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5



Kimberly Gale's Banana Almond Hummus image

Steps:

  • In bowl cover dates in boiling water and allow to plump for 5 minutes. Drain, pit and chop coarsely.
  • IN blender [or food processor]: Combine all ingredients and processor until smooth. Add cinnamon to taste. The recipe called for a dash. Scrape down sides as needed.
  • Pour into serving bowl.
  • Garnish if desired with honey [do not use for non-Apian vegans or vegetarians] or other liquid sweetener and sprinkle with chopped toasted almonds.

Nutrition Facts : Calories 353.6, Fat 13.2, SaturatedFat 1.4, Sodium 98.2, Carbohydrate 61.4, Fiber 7.2, Sugar 37.8, Protein 5.6

5 dried medjool dates
2 ripe medium bananas
2 tablespoons vanilla-flavored soymilk
2 tablespoons almond butter or 2 tablespoons peanut butter
1/8 teaspoon cinnamon (to taste)

CHOCOLATE-BANANA HUMMUS SHAKE

Hummus shakes are becoming increasingly popular, so I decided to make my own at home. Unlike traditional savory hummus with ingredients like salt, garlic, and lemon, this vegan and dairy-free shake is naturally sweetened with dates and is high in protein and fiber. And no one will be able to guess what's in it! Adjust the sweetness by adding more dates, if desired.

Provided by France C

Categories     Everyday Cooking     Vegan

Time 5m

Yield 1

Number Of Ingredients 7



Chocolate-Banana Hummus Shake image

Steps:

  • Combine almond milk, chickpeas, dates, banana, tahini, cocoa powder, and cinnamon in a blender. Blend until smooth, about 30 seconds. Serve immediately.

Nutrition Facts : Calories 630.3 calories, Carbohydrate 105.9 g, Fat 21.4 g, Fiber 17 g, Protein 15.3 g, SaturatedFat 3 g, Sodium 557.3 mg, Sugar 51.8 g

1 cup unsweetened vanilla-flavored almond milk
½ cup canned chickpeas, drained and rinsed
4 pitted dates
1 medium frozen banana, quartered
2 tablespoons tahini
1 tablespoon unsweetened cocoa powder
¼ teaspoon ground cinnamon

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