Hummus |
recipe: Appetizer |
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Cooking Instructions: Add one 15oz can chickpeas (which contains about 10 oz of chickpeas after draining the water), with 1/4 cup (about 2 ounces) fresh lemon juice, 1/4 cup (about 2 ounces) well-stirred tahini, 1 small garlic clove (minced), 2 tablespoons (1 ounce) extra-virgin olive oil, plus more for serving (1 oz). Add
1/2 teaspoon ground cumin and salt to taste. Add2 to 3 tablespoons (45ml) cold water and optionally add a dash of ground paprika, sumac, or Za’atar. Note: Tahini, which is an essential ingredient for making hummus, is just sesame paste. For the purposes of this recipe analysis, tahini is represented by 1 oz of sesame oil and 1 oz of sesame seed. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. Next Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended. Then Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes. Treats Eastern: Treats Western: |
Recipe ID: 302 Special Category: Vegan Special Tags: Appetizer, Submitted by: Justin hays from Dallas, Texas Date Submitted: 10/30/2024 Public? True |
Note: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.
# Ingredients: 19Channels Entered:LUNG x3 (3/19)LARGE INTESTINE x2 (2/19) STOMACH x13 (13/19) SPLEEN x17 (17/19) KIDNEY x4 (4/19) GALLBLADDER x2 (2/19) LIVER x7 (7/19) HEART x11 (11/19) SMALL INTESTINE x2 (2/19) Temperature:COLD x3COOL x1 NEUTRAL x13 WARM x1 HOT x1 Flavors:SWEET x15SALTY x2 SOUR x2 PUNGENT x2 Tonifies:QI x10BLOOD x1 YIN x2 YANG x1 JING x1 Regulates:QI x3BLOOD x3 HEAT x4 DAMP x11 TOXINS x5 WIND x1 PARASITES x1 PHLEGM x3 DRYNESS x1 FOOD x1 SWELLING x1 |
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