This is another guest post by Maggie Sloan, nutrition school graduate from Alabama, who has been vegan since January 2011.
Hummus is one of my all-time favorite foods! When I saw this recipe for hummus in The Veggie Queen cookbook, I had to make it. Hummus is also simple to make. All you have to do is throw everything into a food processor or blender and it’s done. This recipe is fantastic! I have never seen a hummus recipe that uses Bragg liquid aminos. I think it really adds a lot of flavor. This hummus doesn’t have any added oils like most store bought hummus. Talk about saving calories!
2 cloves garlic
1 1/2 to 2 cups garbanzo beans
2 tablespoons sesame tahini
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 dash of cayenne pepper
1 tablespoon reduced sodium tamari or Bragg liquid amino acids
2 to 4 tablespoons water
Put garlic in food processor to be sure that it gets well chopped.
Whir for about 15 seconds.
Add the remaining ingredients, blending until it’s the desired consistency.
If it seems too thick, add more water or lemon juice.
You can enjoy this simple dish as a dip for fresh veggies or pita bread, or add it to a sandwich. Either way, you’ll love it. If not, well, you might just be crazy!
Judith Lipmanson says
All Tahinis are made with oil. Since my way of eating eliminates all commercially processed foods and all added oils, what do you suggest as a substitute for the Tahini?
I’ve been toasting sesame seeds, grinding them in a small coffee grinder (reserved for seeds and nuts), mixing the grind with water and then enough flaxseed meal to thicken to the Tahini consistency, and then using this in place of Tahini. Works well. Any extra can be storee in the refrigerator.
Do you have any other suggestions for a substitute?
Jill Nussinow says
The tahini that I buy is just ground sesame seeds with no added oil. There appears that there is oil in it because the oil often settles on top of the ground seeds.
I have been teaching the McDougall program for almost 15 years and it’s OK to use a small amount of tahini, realizing that it is a “rich” food and its use ought to be limited.
You can certainly grind the sesame seeds and just add them as is, or do what you are doing if that works for you.
Nuts and seeds in small amounts are probably OK, as long as you pay attention to how much you consume.
I hope that this helps,
I found there to be too much garlic in this recipe 🙁 I might have used too large of cloves, spicy! I do like that this recipe had bragg amino acids in it though. It was my first time making hummus.
How do you make a really healthy hummus and what are the ingredients?
I am trying to lose weight and I thought I would have hummus with whole wheat pita bread, turkey, & lettuce.
What is the best Hummus recipe?