Caroveggie wrote:Wow, thank you both! I need to get that magazine! I love hummus and 6 recipes I can eat sounds great! Thanks a lot
Edit: Well, 5 I can eat. Still great!
Here are 3 McDougall Approved free recipes from this website
viewtopic.php?f=5&t=10075Basic Hummus
1 15-ounce can garbanzo beans, drained and rinsed
½ cup water-packed, roasted red peppers
3 tablespoons lemon juice
1 tablespoon tahini (sesame seed butter)
1-2 garlic cloves, peeled
¼ teaspoon cumin
Salt, to taste Place the beans in a food processor or blender with roasted peppers, lemon juice, tahini, garlic, and cumin. Process until very smooth, 1 to 2 minutes. You may add a little water to thin it out. Salt to taste. Hints: Serve with a side of rice and beans. Great for breakfast, brunch, lunch, or dinner – or just as a snack. For some extra spice, add minced jalapeno peppers to the hummus, or add a pinch of cayenne.
viewtopic.php?f=5&t=10076Hummus
There are many variations of Hummus in most supermarkets and natural food stores. Many of them have added olive oil and most have tahini. Some people are convinced that Hummus without tahini is just not Hummus. However, I have been making no tahini Hummus for years and it is delicious, plus it is healthier for your body. If you can’t stand the thought of Hummus without tahini, then add 1 tablespoon of it to this recipe, realizing that you are also adding some fat to the recipe.
Preparation Time: 5 minutes
Servings: makes 1 ½ cups
1 15 ounce can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
2 cloves garlic, crushed
1-2 tablespoons water
dash sea salt
Place all ingredients in a food processor and process until very smooth.
Hints: Add other ingredients to this basic Hummus, for flavor and variety.
1. ½ cup roasted red peppers plus ½ teaspoon ground cumin
2. ½ cup chopped parsley or cilantro
3. 1-2 teaspoons chopped jalapeno pepper
Spicy Red Hummus
This is a delicious, but spicy, red bell pepper hummus. It has no added tahini or oil, so it is very low in fat, but the flavors just burst in your mouth. Serve as a spread in a wrap or as a dip for baked pita triangles.
Preparation Time: 10 minutes
Chilling Time: 1 hour
Servings: makes about 2 cups
1 15 ounce can garbanzo beans, drained and rinsed
2/3 cup roasted red bell pepper
1/4 cup chopped onion
1 jalapeno, seeded and minced
2-3 cloves garlic, chopped
3 tablespoons cilantro leaves
1 tablespoon chipotle pepper in adobo sauce
1 teaspoon paprika
Several twists freshly ground black pepper
Dash sea salt
1 tablespoon water
Place all the ingredients except the water in a food processor and process until quite smooth. Add the water while processing and continue to process until mixture is very smooth. Transfer to a bowl and refrigerate for at least one hour to blend flavors.
In Health
Jeff