Hummus Night!
Ingredients
- 3.75 cups Garbanzo Beans (we used 2½ cans for each hummus dish)
- 5 Peeled Cloves of Garlic
- .5 cups Olive oil
- 1 teaspoon salt
- 2 tablespoons Lemon juice
- 3.75 cups Garbanzo Beans
- 5 Peeled Cloves of Garlic
- 3 Jalapeno peppers
- 3 Serano Chilis
- .5 cups Olive oil
- 1 teaspoon salt
- 2 tablespoons Lemon Juice
- 14 ounces Soft tofu
- 2 tablespoons Vegan Mayonaise
- t teaspoons Salt
- 4 tablespoons Lemon juice
- Salt
- 3 Cloves Garlic
- 1 cup Chopped English Cucumber (If not using a hot house or persian cucumber you may want to peel the skin)
- 1 teaspoon Dill
Basic Hummus
Spicy Hummus
Vegan Tzatziki
Instructions
- Urban dictionary says the term "basic" is used to mean it lacks defining characteristics that might make a something interesting, extraordinary, or just simply worth devoting time or attention to. In that sense our "hummus" is very simple with only a few ingredients. We use no tahini or other traditional flavors that you would find in prepackaged dips. For our mild hummus, we take the garlic and olive oil and heat them together in the microwave for 30 seconds or so, until the oil turns cloudy and the cloves loose their raw look and flavor. Next pour the drained garbanzos into the food processor with the warned oil and cloves, salt, and lemon and process until smooth. We like to serve in a large mason jar for easy left over storage.
- We use our grill, but you can roast your peppers anyway that you prefer, or use them raw. After the peppers take on some color (10 minutes on our grill) we slice off the stem and place them whole into the food processor, with raw garlic cloves and the strained garbanzo beans, salt and olive oil. Process until smooth.
- Blend the raw garlic and soft drained tofu in food processor until smooth. Add vegan mayo and blend a bit more, add seasoning and stir in chopped cucumber and chill for four hours.
Basic Hummus
Spicy Hummus
Vegan Tyziki