Live Cashew Hummus

I love hummus and I wanted to make "raw" hummus so I found this recipe in EATING RAW.  I am amazed at the difference in raw cashews when they have been soaked for two hours.  The soaking of the cashews makes the hummus rich and creamy.  Here is the recipe.  I know you will love it!

2 1/2 cups raw cashews, soaked at least two hours
1/2 cup freshly squeezed lemon juice
3/4 cup raw tahini
1/4 cup cold pressed olive oil
1 medium clove garlic
3/4 teaspoon salt
1 teaspoon (heaping) ground cumin
Pinch cayenne
1/2 cup water
1  1/2 teaspoons nama shoyu

Rinse and drain cashews well and add to the bowl of the food processor.  Add remaining ingredients and blend on high speed for 60 seconds.  If needed, add a little more water.

A listed variation, which I plan to try, is to use macadamia, brasil nuts, or hazelnuts for the cashews.

Hummus with Roasted Red Peppers

I am on a hummus kick, it seems, but I made another hummus recipe this afternoon and I loved it. It was completely different from the previous ones I've made. It is from "125 best Vegan Recipes" by Maxine Effenson Chuck and Beth Gurney.  The original recipe includes:

• 1 (14 to 19 oz) can chickpeas:  rinsed and drained
• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic
• half of a red roasted pepper, peeled and thinly sliced
• 1 tsp ground cumin
• 1/4 tsp salt

My version of the above recipe: I used lemon squeezed from the plastic yellow lemon, 1/2 small jar of garlic seasoned Italian red peppers, the can of chickpeas, 1/4 cup tahini, 1 tsp of ground cumin, and 1/8 tsp of white pepper.  I left off the salt and the garlic was in the red roasted peppers.  I blended everything together in the food processor and let it blend until creamy.

Serve chilled.  Great on carrot and celery sticks.   

Favorite Olive Hummus Recipe to date....

Hummus Recipe

I have tried several hummus recipes in my food processor that ordered from Amazon (I love it!) and they have turned out pretty good. The ingredients just were not exactly what I wanted. Each one had something that I liked about it but none were my favorites.  Today, I made one that I'm very happy with and will make again.  I took the ingredients out of each recipe that I really liked and put them together to make one that I will make again and again. It is my favorite to date. This is the recipe:

Olive Hummus

• 1 can chickpeas
• 5 cloves fresh garlic
  
• 1/4 cup tahini
• 1/3 cup soy yogurt
• 1/4 cup fresh lime juice
• 1 tsp. ground cumin
• 1/2 tsp. ground chipoltle pepper
• 1 large can black olives (6 oz.)
• 1 Tbs. olive oil
• parsley garnish 
• sliced olives garnish
• few drops of olive oil on top

First, put the tahini and lime juice in the food processor.  Cream, then add all of the additional ingredients however, make sure you add one or two chickpeas at a time and not all at once.  It will make the mixture much creamier.  I saved three olives from the can and after putting the hummus in a bowl, I sprinkled a little parsley, olive oil, and sliced olives on the top.  Excellent!

A Hummus Recipe from Veganomicon

This is my hummus that I made last night from a recipe in Veganomicon, which is one of my main recipe books. I use it all the time.  I ordered the food processor, mentioned in an earlier post, and was very excited to use it.  Having just had gallbladder surgery, I was slow in getting started, however I wanted to try something new and my son enjoys hummus.  

Here is the recipe I used, which is cut in half in size from the original, with a few little additions:

1 15 ounce can of chickpeas, drained and rinsed

1/4 cup olive oil

1/8 cup fresh lemon juice

2 cloves of garlic, crushed

1/8 cup water - adjust to your preferred thickness

1/4 cup chopped black olives

The following ingredients are to be adjusted by your taste:

Cumin

Salt

Pepper

Paprika (Hungarian Smoked) preferred

(Isa's original recipe is found on pg. 67 of Veganomicon)

Place half of the chickpeas in the food processor with the olive oil and pulse several times.  Then pulse until smooth.  Add all of the remaining ingredients, remembering to scrape the sides with a spatula.  

Since I did not want to eat any oil after my surgery, I only sampled it for seasonings.  It was great.  I did add more cumin than I did originally, and a little white pepper.  My son, who had two helpings, enjoyed it.  

The photo above shows the finished Hummus in a storage bowl.  Refrigerate 30 minutes before serving.