ginger sesame hummus with almond butter

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* Exported from MasterCook *

 

Ginger Sesame Hummus

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked garbanzo beans

3 tablespoons rice vinegar from pickled ginger

1 tablespoon toasted sesame oil

3 tablespoons tamari soy sauce -- (3-4)

3/4 cup roasted almond butter

2 cloves garlic -- minced

1 teaspoon minced ginger root

salt and black pepper -- to taste

3 tablespoons minced cilantro

 

1. Drain the garbanzo beans. Remove the skins by pinching each bean by its fat

end and squeezing gently. This step gives a more delicate texture to the hummus,

but it may be skipped if time or patience do not permit.

 

2. In a food processor fitted with the metal blade, puree the beans until evenly

ground. Add the vinegar, sesame oil, 3 tablespoons tamari, and the almond

butter. Continue to puree until very smooth. Add the garlic, ginger, pepper,

salt, and cilantro. Process just to blend. Chill, covered, before serving.

 

Description:

" almond butter replaces tahini "

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 507 Calories; 33g Fat (57.4% calories

from fat); 21g Protein; 33g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

761mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 5 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : In a unique departure from traditional hummus, ginger lends a fresh

edge.

 

Nutr. Assoc. : 0 4733 0 0 0 0 0 0 0