HUMMUS..4soyabean

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.
Hummus Recipes


If you frequent Middle Eastern restaurants and eat the hummus, you know that hummus tastes different everywhere. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone.

When making your own hummus, you have to keep your own tastebuds in mind. If a recipe calls for a lot of tahini and you don't like tahini, scale down the amount or simply omit it. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone. Add a little of this and take away that and you still have a culinary masterpiece!

These days hummus is made a million different ways, flavor included. Here are some excellent hummus recipes that have a variety of ingredients make hummus more exciting


Ingredients:

• 1 can soybeans or 1 cup frozen edamame (green soybeans), shelled
  
• Liquid from canned soybeans (if used)
  
• 2-3 tablespoons lemon juice (depending upon taste)
  
• 1 ½ tablespoons tahini
  
• 1 clove garlic, crushed
  
• 1 teaspoon salt
  

Preparation:

In a blender or food processor, blend soybeans, lemon juice, tahini, garlic, and salt until thoroughly mixed and smooth. Add liquid from soybeans until desired consistency, creamy and paste-like. Serve immediately or cover and refrigerate for about an hour. Serve with fresh vegetables, pita bread, or pita chips.

This hummus recipe is perfect for those who like hummus, but not with tahini. Many children don't like tahini, so this is a great recipe to make for them.

Prep Time: 10 minutes


Ingredients:

• 1 can garbanzo beans/chickepeas
  
• 1/4 cup olive oil
  
• 1 tablespoon lemon juice
  
• 1 teaspoon cumin
  

Preparation:

In a food processor, blend all ingredients together until smooth and creamy.

Serve immediately with pita bread, pita chips, or veggies.

Store in a airtight container for up to three days.

Prep Time: 10 minutes


Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
  
• 1/4 cup liquid from can of chickpeas
  
• 3-5 tablespoons lemon juice (depending on taste)
  
• 1 1/2 tablespoons tahini
  
• 2 cloves garlic, crushed
  
• 1/2 teaspoon salt
  
• 2 tablespoons olive oil
  

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry

When you want hummus with a little "kick", you should make roasted red pepper hummus. It is the easiest recipe! You can buy fresh roasted red peppers in the deli of your supermarket or on the shelf in a jar. The recipe also contains tahini, which can be made easily, or also purchased in a supermark
Prep Time: 10 minutes


Ingredients:

• 1 can of chick peas/garbanzo beans (15 oz)
  
• 1/3 cup tahini
  
• 1/4 cup lemon juice
  
• 2 tablespoon olive oil
  
• 2 garlic cloves, crushed
  
• 1/2 cup -3/4 cup roasted red peppers (depending on taste)
  

Preparation:

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency.

Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve