it’s time for vegan mofo!

Veganmofo

so, i've been doing this "blog every day" thing ever since NaBloPoMo last year (read: almost a full year!), and even though i don't always make it before midnight, i always get a post in before heading to bed. i know sometimes they suck, but to me it's about creating the habit and keeping my flow going, because in the past i've gone months with my blog being stagnant and i hate that. anyhow, the Vegan Month of Food is in full swing as of today, and i signed on to participate, because i figure i'm blogging about eating or drinking half the time anyway. heh.

i'm going to kick off my mofo with a question, as strange as that may be. it's about hummus. i love hummus, and i'd like to take a shot at making some from scratch. i have chickpeas, and i have a food processor. what i want to know is: do you have a favorite stand-by recipe? i probably have a hummus recipe in every cookbook (and believe me they are plentiful, but that's probably for another post), but i thought i'd poll the crowd first, in case there's a good go-to among them. let me know what you think! my snacktion is on hold until i hear from you!
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10 comments

  1. Truth be told, my favourite hummus is made from the bulk mix at Whole Foods. Cheating, yes, but tasty!
    Here’s a homemade version:
    1 14 oz can chickpeas, drained & rinsed (you could certainly use non-canned)
    3 cloves garlic, crushed
    1/4 c. tahini (you could also use a plain soy yogurt)
    1 tsp. ground cumin
    pinch (or more) cayenne pepper
    1/4 c. olive oil
    lemon juice to taste
    salt and pepper to taste
    Put all ingredients except oil in a processor and blend til smooth. Slowly drizzle in olive oil and blend. It’s also delish if you add in chopped olives, or roasted peppers and onions.
    Makes 1 cup.

  2. That’s a pretty good recipe,
    Treat it like a suggestion and just start adding things and tasting as you go. I like mine really garlicky, but even that can be over done. If you have an awesome food chopper machine you can make it without Tahini. I think the tahini kind of lubricates the whole process more than adding yum myself.

  3. this is my favorite, from a lebanese cookbook. the 1/2 cup of lemon juice is not a typo. also, i find that canned beans aren’t soft enough to blend up well in my food processor. so to get it as creamy as possible without investing in a vitamix, cook your own beans.
    Chickpea Dip (hummus bi-tahini)
    1 cup dried chickpeas, soaked overnight
    2 garlic cloves, crushed
    ½ cup lemon juice
    3 tablespoon tahini
    1 ½ teaspoon salt
    2 tablespoon parsley, chopped
    1 tablespoon olive oil
    Boil the chickpeas in water until done. You can also cook in a pressure cooker for about 20 minutes. Or skip that and use two cans drained and rinsed. Mash while warm in a food processor, leaving out a few whole ones for garnishing. Add tahini, lemon juice, salt, and 2 tablespoons of cold water. Blend the mixture until it is of creamy consistency. Correct the seasoning and our the thick dip into a deep bowl. Garnish with whole chickpeas and chopped parsley. Sprinkle with olive oil and serve with flat arabic bread.
    From Food For the Vegetarian – Traditional Lebanese Recipes by Aida Karaoglan

  4. *sigh* I still like store bought better than every recipe I’ve tried, so I’m afraid I can’t help you out. Still waiting for that special recipe to steal my heart…
    Happy MoFo!

  5. The hummus recipe in Veganomicon most closely resembles my favorite hummus from a local company in Eugene, OR (Jerusalem House Hummus), so that’s why I love it. 🙂 It’s smooth and creamy and lemony – I don’t like chunky hummus!

  6. you guys are AWESOME and i love you! thank you so much for all of the ideas and feedback! i have a few of the cookbooks y’all have mentioned so i’m going to get to testing and let you know how it goes. 🙂 i need to go stock up on chickpeas!
    ((ginger, you’re talking about the veganomicon recipe like megan, yes? i do have that book, so i’ll check it out.))

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