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.
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.
current weight: 134.0
Fitness Minutes: (12,937) Posts: 318 10/2/11 10:44 A
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
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
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!
current weight: 134.0
Fitness Minutes: (17,317) Posts: 6,364 3/30/11 6:45 A
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
current weight: 146.0
Fitness Minutes: (18,573) Posts: 1,971 3/29/11 1:41 P
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
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.
current weight: 116.1
Fitness Minutes: (18,573) Posts: 1,971 3/29/11 12:38 P
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.
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! ~~~~
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?
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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