Well I am sorry to have jumped into posting without transferring the blog.com posts. At the same time, I’m not going to apologize for posting because at this moment I would have skipped posting before transferring said posts. Maybe I’m a little overwhelmed and don’t know where I’m going with this blog, or life in general, but I continue to live and will not let this post pass me by.
Is this a food blog? Strictly speaking, no. My newest you blog (consequently this one ) are about constantly improving all areas of your life. It just happens to be that trying both gluten-free and vegan lifestyles is my current journey, and it’s a big one.
Why should today be particularly worth sharing, you may ask? Well, not one, but two kitchen experiments and not vegan or gluten-free but both. If you have tried either of these special diets, you know it’s a pretty big accomplishment.
So, first thing’s first. A big bowl of leftover chickpeas calling my name. What did they say to me? Hummus, of course, and chickpea salad sandwiches if I
have any left don’t over-season the hummus.
problem task was finding a recipe. Most people think hummus is pretty straightforward and may not even need a recipe. Me, I made hummus last time that tasted just like one I had bought from the store, but not the right taste (the flavour in that was cumin, in case you’re wondering).
So I found a recipe for smoked paprika hummus and while I didn’t have smoked paprika, I had a feeling paprika was the flavour I wanted in my hummus.
Second hurdle? I didn’t have lemon juice or tahini. Now you might be thinking, how do you make hummus without two main ingredients? Ok, maybe not main ingredients. What do you think? Would you make it without these?
So I found a recipe that said you can substitute nut butter for tahini. It makes sense to me and even sunflower butter would work, I bet. So, if you don’t think I’m already crazy, I also substituted lime juice for the lemon juice.
Without further ado,
Paprika Hummus with Lime
adapted from brow beat
Yield: About 5 cups
Time: 10 minutes
8-10 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons paprika (I did not use smoked paprika like the original author, but I’m sure it’s great)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups drained cooked chickpeas, cooking liquid reserved
1/2 cup peanut butter
1/3 cup freshly squeezed lemon juice
1. Turn on the processor and drop in the garlic through the chute.
2. Add the chickpeas, tahini, and lemon juice, paprika, oil, salt and pepper and process until the hummus is uniform in texture and as smooth as you like it, adding water as needed if the mixture is too thick. Use pulses rather than keeping the processor on to keep from straining the motor. Scrape drown the sides and bottom and process a bit more. Taste and adjust the seasoning. Serve immediately or keep tightly covered in the refrigerator for up to a week.
Later this same day Macguyvered up another dish but waiting to post it has kept me from posting, so I will post now and come back to it, in another post, if I remember what I even made. *gulp* Sorry!