Sonoma Diet Hummus Recipes

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Steps:

• In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.
• Cover and process until smooth.
• Transfer to a medium bowl.
• Stir in the 1 tablespoon parsley.
• If desired, stir in additional lemon juice to taste.
• Garnish with additional parsley.
• Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.
• *Note: To toast seeds, heat a small skillet over medium heat.
• Add seeds.
• Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently.
• Place toasted seeds in a spice grinder and process until finely ground.

Steps:

• Night before- If using dried peas bring the peas to a boil in 5 cups of water. Boil for three minutes, then remove from heat and cover. Leave overnight.
• Drain and rinse the peas (both dried & canned) in batches place on a papertowel. Run each batch over with a rolling pin. Then remove any loose skins.
• Once the skins are removed, place in pressure cooker with 5 cups of water. Bring to pressure and cook for 25 minutes and let pressure drop naturally.
• Drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.
• Pour all the chickpeas in the food processor and add all the other ingredients. You want to blend them for about 2 minutes. The longer you blend it the smoother it is. It goes very creamy when you've got it right.
• The mixture will be a bit runny, it firms up as it cools.
• Optional: Remove about half the houmous (500-600 grams) and add the spinach and parsley. Blend again until even.
• Houmous is fine in the freezer just freeze in convenient portions. Then just let it thaw a couple of days in the fridge, but in a pinch the microwave can help speed things along. Just make sure to stir frequently. I'd advise using a glass container in the microwave as plastic might go funny due to the oil.

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.