Guest guest Posted November 13, 2002 Report Share Posted November 13, 2002 Smoky Scallion Hummus Source: Gina's Recipes 2 cans (15.5 oz. each) chickpeas 2 limes, juiced (about 2 1/2 tblsp.) 2 tblsp. olive oil 2 cloves garlic, minced (about 1 tblsp.) 2 tsp. tahini (sesame seed paste) 1 1/2 tsp. chipotle chile powder 3/4 tsp. kosher salt 1 bunch scallions (about 5) Rinse chickpeas under cold watger and drain well. In food processor, puree chipeas, lime juice, olive oil, minced garlic, tahini, chipotle chile powder and salt with 1/4 cup water until ceamy. Thinly slice scallions on a diagonal. Fold scallions into chickpea mixture. Serve with vegetables, crackers, chips or pita wedges, if desired. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2002 Report Share Posted November 14, 2002 ---------- > " Tea Cozy " <teacups > Smoky Scallion Hummus > Source: Gina's Recipes > > 2 cans (15.5 oz. each) chickpeas > 2 limes, juiced (about 2 1/2 tblsp.) > 2 tblsp. olive oil > 2 cloves garlic, minced (about 1 tblsp.) > 2 tsp. tahini (sesame seed paste) > 1 1/2 tsp. chipotle chile powder > 3/4 tsp. kosher salt > 1 bunch scallions (about 5) > > Rinse chickpeas under cold watger and drain well. In food processor, > puree chipeas, lime juice, olive oil, minced garlic, tahini, chipotle > chile powder and salt with 1/4 cup water until ceamy. Thinly slice > scallions on a diagonal. Fold scallions into chickpea mixture. > Serve with vegetables, crackers, chips or pita wedges, if desired. what makes this smoky besides the chipotle powder? perhaps the scallions are supposed to be broiled/grilled first? oh, and for a good texture to hummus, skin the chickpeas first. it really makes a big difference in texture. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2002 Report Share Posted November 14, 2002 Great suggestions, ygg, but how do you " skin " garbanzos? Inquiring minds want to know. . . LaDonna - Re: Smoky Scallion Hummus > ---------- > > " Tea Cozy " <teacups > > > > Smoky Scallion Hummus > > Source: Gina's Recipes > > > > 2 cans (15.5 oz. each) chickpeas > > 2 limes, juiced (about 2 1/2 tblsp.) > > 2 tblsp. olive oil > > 2 cloves garlic, minced (about 1 tblsp.) > > 2 tsp. tahini (sesame seed paste) > > 1 1/2 tsp. chipotle chile powder > > 3/4 tsp. kosher salt > > 1 bunch scallions (about 5) > > > > Rinse chickpeas under cold watger and drain well. In food processor, > > puree chipeas, lime juice, olive oil, minced garlic, tahini, chipotle > > chile powder and salt with 1/4 cup water until ceamy. Thinly slice > > scallions on a diagonal. Fold scallions into chickpea mixture. > > Serve with vegetables, crackers, chips or pita wedges, if desired. > > > what makes this smoky besides the chipotle powder? > > perhaps the scallions are supposed to be broiled/grilled first? > > oh, and for a good texture to hummus, skin the chickpeas first. it > really makes a big difference in texture. > > ygg > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2002 Report Share Posted November 15, 2002 La Donna wrote: <<Great suggestions, ygg, but how do you " skin " garbanzos? Inquiring minds want to know. . . LaDonna>> I start with canned chickpeas, because i never plan ahead and soak/cook dry beans. I rinse them, then put my colander over a bowl (sometimes a larger bowl, sometimes i bring an extra). I sit in front of the television or out on the porch. just grab a garbanzo a little near one end (i think the less pointed, i can't remember and i don't have one in front of me, it's easy to figure out, regardless) and squeeze. the bean and skin will separate. i toss the skins out in the yard. i'm not sure anything eats them, but i live in the country, so i don't much care. they get chopped up by the lawn mower eventually, or decay into the soil with the grass clippings. i'm often throwing old veggies and such out there. i don't compost (no garden), so i don't save 'em for that. and hey, my suburban-raised hubby REALLY likes the idea of tossing (vegetable) trash out in the yard. if you frequently have chunky hummus, it's because you've either not added enough water or left the skins on. i'm sure some food processors can pulverise the skins well, but mine doesn't, so i skin. ygg -- mail2web - Check your email from the web at http://mail2web.com/ . Quote Link to comment Share on other sites More sharing options...
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