3 different hummus recipes with one 796ml can of organic Cannellini Beans ( AKA-- white kidney beans ) Look how pretty these look. Fun spring colours that will look great on any table and for any occasion.
Artichoke Hummus:
Ingredients
1 cup cannellini beans
1/4 cup tahini
1 tbsp fresh squeezed lemon juice
1 tsp salt
1 tsp ground pepper
6 1/4 peices of marinated artichoke ( in oil )
2 lrg garlic cloves
1/4 cup filtered water
**use organic when possible
Beet Hummus:
Ingredients
1 cup cannellini
1/2 cup (approx) cooked beets
1/4 cup tahini
2 lrg garlic cloves
1 tsp salt
1 tsp pepper
1 tsp Greek seasoning
1 tbsp fresh squeezed lemon juice
1/4 cup filtered water
**use organic when possible
Turmeric Hummus:
Ingredients
1 cup cannellini beans
1 knob of turmeric
1/4 cup tahini
1 tsp salt
1 tsp pepper
1 tbsp fresh squeezed lemon juice
1/4 tsp cumin
1/4 tsp curry powder
1/2 tbsp sprouted fenugreek seeds ( optional )
1/4 cup filtered water
1 tbsp EVOO
**use organic when possible
Method
Rinse beans & drain.
Divide 796ml can into 3 separate cups, set aside
For each hummus recipe, add all ingredients into a food processor ( I used my mini kitchenaide ) and blend till mix is creamy smooth.
Serve!
This is the cracker in the pictures if you wish to give them a try
dehydrated cracker recipe:
20 asparagus ends ( the ones we would normally throw out )
1/2 red onion
1 kale leaf with stem
1 celery stalk
1 orange pepper
3 lrg garlic cloves
1 tsp salt
2 tbsp hemp seeds
1/2 cup veggie stock
Method:
Add all ingredients to your high speed blender ( I used my Vitamix ) and blend till its puréed
Dehydrate ( approx 14 hours )
Remove and enjoy.
***Tip: Hummus doesn't have to be used just for dipping & snacking.
I often use my dips in other recipes. For example as my pizza base or added into
a salad, a pasta, rice or quinoa dish. You can also have a little fun with them by filling them a squeeze bottle to drizzle over your dishes for a decorative look. The options are many.
Hope you enjoy.
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