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IMLEENEY's Photo IMLEENEY Posts: 914
12/25/11 11:24 A

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I just had some made with raw zucchini instead of legumes. There was tahini in it, also cumin, garlic and lemon. Yummy.

If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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KKLEIN13 SparkPoints: (182)
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12/19/11 1:52 A

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You could also let the chickpeas soak overnight in water. The 'long method', to softening them. That way you don't have to cook them but can still have them soft enough to process into the texture you desire.

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SHIVAMOON's Photo SHIVAMOON Posts: 2,555
10/4/11 2:57 A

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Wow, very cool. Sprouted hummus.

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IMVEGAN's Photo IMVEGAN Posts: 2,881
10/3/11 3:47 P

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Here is a recipe for raw hummus.
allrecipes.com/Recipe/raw-hummus/det
ai
l.aspx


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SHIVAMOON's Photo SHIVAMOON Posts: 2,555
10/2/11 9:20 P

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I suppose you could try sprouted beans, but I don't know what you'd come up with, hummus-wise. Another thought would be pulverizing the uncooked beans into a flour and then trying to make them into a hummus, but again -- don't know how that would work.

Generally, beans really have to be cooked if you want your body to digest them. You could make nut or seed butters without cooking the nuts/seeds, but making hummus without cooking the beans could be quite a trick.

Good luck.

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RHODEISLANDRHED's Photo RHODEISLANDRHED SparkPoints: (8,934)
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10/2/11 10:44 A

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Hello everyone! I am new to this group and fairly new to eating vegan. I have done it for about 3 months and now trying to merge into being as raw vegan as possible. I love hummus but how could I alter the cooked beans aspect of the hummus since that is obviously a very important part to hummus. Any ideas would be great! thanks

Accomplish everything you set out to do!

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NATURESBOUNTY's Photo NATURESBOUNTY Posts: 565
9/24/11 6:11 P

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i have just recently found this web sight it is awsome it teaches about hummus alot of recipes calorie info other hummus like recipes. Check it out well worth the time .... humus101.com/EN/ emoticon

Michele - Co-Leader of Vegan Fitness and Nutrition Team ...We are a awesome team of people come join us!!! I always view life like Dora from Finding Nemo lol "Just keep swimming Just Keep swimming"
FRESHLYPICD's Photo FRESHLYPICD SparkPoints: (0)
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9/7/11 11:16 A

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My step-dad gave me a recipe for a really nice black-bean hummus.

I use 2 15oz cans of black beans (drained)
1 15oz can of garbanzo/chickpeas (drained)
I add 1 tbsp of tahina but I'm sure you can omit it
1 tsp of cumin
1 tbsp of finely chopped garlic
I mix it all together with an immersion blender. I think the oils coating the beans and chickpeas are enough to keep the recipe creamy, but I do add a little water during the blending process if needed.
The other day I confused my recipe my tomatillo salsa recipe and accidentally added some cilantro and onion to the mix. It wasn't a bad addition, but do it sparingly.
Enjoy

SHIVAMOON's Photo SHIVAMOON Posts: 2,555
3/31/11 2:53 A

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Thanks for the web link, Will. I'll have to check that out later.

Here's my basic Hummus recipe: 1 can (or equiv from dry beans) garbanzos, rinsed and drained; 2 cloves of chopped garlic; 2-3 Tablespoons of lemon juice; 1 tsp Bragg's Liquid Aminos; 3 Tablespoons of veg broth or water OR better yet, some zesty salsa. Then I add in whatever spices I happen to be in the mood for. I love the idea of adding in cooked eggplant. I do like the taste of tahini, but want to keep the fat content down. I had some tahini that separated, so I poured off the fat and added the solid part of the tahini and blended it well. I liked the results.

Enjoy your experimenting!

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WILLBOYWONDER's Photo WILLBOYWONDER SparkPoints: (33,390)
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3/30/11 6:45 A

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If you're interested in some history about hummus, and some nice tidbits about the different things some people add to it, check out this:

www.straightdope.com/columns/read/18
98
/who-invented-hummus


~~ Will ~~

~~~~If you're looking for a blessing, try being a blessing to others! ~~~~


www.webmd.com/


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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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3/30/11 1:45 A

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Traditionally hommous is not made with olive oil. Served with a splodge on top, yes, but not mixed in.
Cumin is good. Sprinkle of powdered red paprika. Can try roasting the garlic before you add that in, slightly different flavour.
happy hommousing,
A

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EVELYNF's Photo EVELYNF SparkPoints: (14,129)
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3/29/11 1:41 P

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OK - the nut butters and the olive oil have about the same fat and calories per serving, I would suggest a tsp of the e.v. olive oil just to give it a little flavor and a small tbsp of one of the nut butters to give you that extra creaminess. You can also use the recommendation that IAMVEGAN gave with the roasted peppers, I like to add cumin to my hummus too. Another idea is If you make it a lot to cut the fat gradually.

I have to admit I like my hummus full of good fats to give me that umami

Edited by: EVELYNF at: 3/29/2011 (13:42)

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ISLANDBETH's Photo ISLANDBETH Posts: 1,499
3/29/11 1:19 P

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My partner doesn't like the taste of tahini. I am definitely going to start trying all of these. Maybe not the olive oil, as I try to stay away from extra fat, since I have so much weight to lose.


Island Beth
St. Croix, VI

I want to stay as close to the edge as I can without going over. Out on the edge you see all kinds of things you can't see from the center. - K. Vonnegut


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IMVEGAN's Photo IMVEGAN Posts: 2,881
3/29/11 12:44 P

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I make my hummus with garlic, some jarred roasted red pepper, a touch of cayenne, and tahini or peanut butter, (almond butter would work too and have a less peanut-y taste) I use drained chickpeas and reserve just a little of the drained liquid in case the hummus is too thick. That way I don't need to add the fat from olive oil.

The jarred red peppers add a wonderful subtle flavor that we enjoy.



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EVELYNF's Photo EVELYNF SparkPoints: (14,129)
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3/29/11 12:38 P

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Ha - I've never seen hummus with sour cream, very interesting. I've used peanut butter in the past and it works just fine. Can I ask why no tahini? Is it a flavor or allergy issue? You can probably get away with just a little more extra virgin olive oil.

Also, I see hummus as an inspiration to use any bean for a bean spread. Another of my favorites is white beans (cannellini) with garlic, extra virgin olive oil, lemon juice, rosemary and herbs de provence - simple and delicious.



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ISLANDBETH's Photo ISLANDBETH Posts: 1,499
3/29/11 12:00 P

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Thanks for all of the ideas! I am going to try it... and I am going to try those Great Northern Beans, too... never had those before! :)


Island Beth
St. Croix, VI

I want to stay as close to the edge as I can without going over. Out on the edge you see all kinds of things you can't see from the center. - K. Vonnegut


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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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3/29/11 11:10 A

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The peanut butter works ok. I did that somewhere I was living where I couldn't get tahini, maybe Germany.
Or throw some sesame seeds in the blender.

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WILLBOYWONDER's Photo WILLBOYWONDER SparkPoints: (33,390)
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3/29/11 10:21 A

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Beth, I make mine just like you used to make it, but without the sour cream. To make it a little creamy, I make a lite paste with a teaspoon of corn starch and a 1/4 cup of water to use in lieu of the cream cheese. However, I enjoy mine fine without the starch paste. Sometimes, I mash up some eggplant in it. That adds a wonderful flavor.

~~ Will ~~

~~~~If you're looking for a blessing, try being a blessing to others! ~~~~


www.webmd.com/


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SURLYGIRL's Photo SURLYGIRL Posts: 6,334
3/29/11 10:03 A

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I use Great Northern Beans instead of ChickPeas (it's MUCH better !)

I use the liquid from the canned beans, a touch of Olive Oil, some garlic, some cayenne pepper (I like a little kick) and fresh lemon juice.

It's fast, simple, yummy and vegan.



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ISLANDBETH's Photo ISLANDBETH Posts: 1,499
3/29/11 9:53 A

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Hey everyone, I have been looking for a vegan hummus recipe without tahini.

My old recipe was chick peas, garlic, lemon, parsley, a dash of soy sauce, and a couple of tablespoons of sour cream for creaminess.

I haven't made it now since deciding to switch to veganism from vegetarianism... someone suggested peanut butter, but that sounds kind of gross. I don't want to use artificial substitutes, does anyone have any ideas?

Thanks!


Island Beth
St. Croix, VI

I want to stay as close to the edge as I can without going over. Out on the edge you see all kinds of things you can't see from the center. - K. Vonnegut


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