Healthy Crowd Pleaser-Hummus With Cappers and Black Olives



This is one of my play-it-by-ear, non-recipes. It has my 4 favorite qualities; fast, simple, frugal and healthy. The picture I took of this last summer, makes it look kinda boring and bland, but it's actually bursting, bursting I tell you, with flavor. With the holidays soon approaching, this is a time and money saver. It will keep for days in the fridge and you can even make it ahead and freeze it, freeze it I tell you! How many dips can do that? It will please the pickiest vegan or carnivore at your gathering.

******************************************************************

First I soak and boil dried chick peas, which is the most economical way, but canned is just fine.

*******************************************************************

Then the food processor does the rest. I add the cooked beans, ( 1 bag of dried or 2-3 cans drained)

*******************************************************************

I also add 2 T. tahini

2 T. extra virgin olive oil

1 t. sea salt or kosher salt

1 t. granulated garlic

3 T. minced garlic

*******************************************************************

I give that a good whirl and add a little water if needed to adjust the consistency. Adjust the ingredients to suit your taste. :O)

*******************************************************************

Here's the fun part- add what you like best. I like to add capers and black olives. yum!



Please visit Designs By Gollum for more Foodie Friday posts!

Labels:

..: Healthy Crowd Pleaser-Hummus With Cappers and Black Olives

Thursday, October 22

Healthy Crowd Pleaser-Hummus With Cappers and Black Olives



This is one of my play-it-by-ear, non-recipes. It has my 4 favorite qualities; fast, simple, frugal and healthy. The picture I took of this last summer, makes it look kinda boring and bland, but it's actually bursting, bursting I tell you, with flavor. With the holidays soon approaching, this is a time and money saver. It will keep for days in the fridge and you can even make it ahead and freeze it, freeze it I tell you! How many dips can do that? It will please the pickiest vegan or carnivore at your gathering.

******************************************************************

First I soak and boil dried chick peas, which is the most economical way, but canned is just fine.

*******************************************************************

Then the food processor does the rest. I add the cooked beans, ( 1 bag of dried or 2-3 cans drained)

*******************************************************************

I also add 2 T. tahini

2 T. extra virgin olive oil

1 t. sea salt or kosher salt

1 t. granulated garlic

3 T. minced garlic

*******************************************************************

I give that a good whirl and add a little water if needed to adjust the consistency. Adjust the ingredients to suit your taste. :O)

*******************************************************************

Here's the fun part- add what you like best. I like to add capers and black olives. yum!



Please visit Designs By Gollum for more Foodie Friday posts!

Labels:

3 Comments:

At October 23, 2009 at 8:14 AM , Blogger Mary said...

Are you pureeing the olives and capers or just finely chopping them?

 
At October 23, 2009 at 10:12 AM , Blogger Joyce said...

Did you say Freezer? I am so happy to think I can prepare this way before the family comes in for the holidays. I hate to spend my day chained to the stove when they come with the babies. I would rather play the role of GM then head chef that weekend. I wonder how long I can keep it in the freezer?
Joyce

 
At October 24, 2009 at 10:02 AM , Blogger Lori (All That Splatters) said...

I love hummus. Thanks for your take on it. Some nice additions I wouldn't have thought of!

 

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home