Guest Entry: Stephanie Stonebraker the Plateful Vegan aka Hummus Queen
|Stephanie the hummus queen|
Hummus is so super tasty and it is also a great dairy-free dip to eat while you watch the 49ers beat the NY Giants this weekend. :)
Hope you all enjoy.
To your health,
About 2 years ago, I was inspired (in much the same manner as our gracious blog master Benjamin) to dedicate myself to a plant strong and plant-exclusive diet. Since doing so, I’ve enjoyed a much more healthy, energetic and vibrant life. I’ve also enjoyed about 1,000 pounds of hummus. I’m sure that I’m not a unique herbivore in my love for the versatile dish, but it could be argued that my commitment may border on the obsessive. To give you an idea of what I mean, here’s a peek at my regular diet:
Feeding my obsession is the fact that hummus can be made in so many different ways and to cater to whatever food mood I’m in. I basically take any bean, a nut butter or paste, some spices and presto—a dip, spread, pizza topper, or salad dressing is born! If you’re new to hummus or if you’ve only ever had store bought, I recommend giving homemade a try. It’s easy peasy AND exponentially cheaper than buying. Not to mention it’s fun and a really convenient way to get creative in the kitchen!
When making hummus, it’s important to first decide if you want to use dried beans or canned. Personally, I don’t have anything against canned beans. For my first few months of making hummus, I only used cans. If you can get a good organic and “No Salt Added” canned bean there’s no reason why you can’t use it to make a great Hummus. However, if you have the time and want to give dried beans a chance, you’ll find a slightly more rich flavor at a fraction of the cost. Also, (and this may seem silly), dried beans are easier to carry then a bunch of cans. This may not mean anything to you, but when I’m schlepping my groceries around I loathe being weighed down with a bunch of cans. If you decide to go with dried beans, the best way to prepare them is to soak them for about 8 hours (or a day at work) and then boil on low for 1.5-2 hours.
My Go-To Basic Hummus Recipe, makes about a pint
2 Cans or 3 C of Cooked Garbanzo Beans (1.5-2 C dried)
1 T Tahini (Optional if you are trying to cook with less oil or fat)
The Juice of 2-3 Lemons
2-3 Cloves of Garlic
1 t Sumac
1 t Paprika
1 t Tumeric
To Taste: Salt or Bragg Liquid Aminos and Cayenne/Hot Sauce of choice
Put all ingredients in a High Powered Blender or Food Processor. If you are using dried beans as a base, I usually find that you need to add a few tablespoons of extra water to thin it out. 1-2 mins in a HP Blender or upwards of 5 minutes in a Food Processor should do it, but the longer you leave it in, the smoother your hummus will be.
That’s it! It’s so simple to prepare and now you’ve got one of the most versatile and delicious plant protein sources you can find!
Now! Here’s where the fun stuff comes: variations! There are so many different ways to dress up the basic hummus. Here are just a few of my favorites:
Give homemade hummus a try! You’ll find yourself the creator of a crowd pleasing snack!