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sarahheartmaddy · 03-21-2010, 08:29 AM

Well, I have been eating vegan, and here are a couple that I love!

White Bean Hummus with Fresh Thyme and Basil

2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (see note)
2 tbsp red wine vinegar (see note)
½ tsp dijon mustard
½ tsp sea salt
2½ - 3 tsp fresh thyme, roughly chopped
¼ cup fresh basil, torn or roughly chopped
1-2 tbsp water (may not need, just to thin dip as desired)
freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.
_____________
Creamy Hummus

2 cups cooked chickpeas (garbanzo beans) (rinse and drain if using canned)
3 1⁄2 - 5 tbsp freshly squeezed lemon juice (adjust to taste)
2- 2 1/2 tbsp tahini
2 tbsp extra-virgin olive oil
1 small or medium clove garlic, sliced
1⁄2 tsp toasted sesame oil
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste

In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate.

____________

Tamari-Roasted Chickpeas

1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil (see note)
2 – 2 1/2 tsp freshly squeezed lemon juice
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.

03-21-2010, 08:29 AM	#4
sarahheartmaddy BANNED FOR TAKING MONEY AND NOT SHIPPING PRODUCTS SOLD!!! Join Date: Feb 2009 Location: San Jose, CA Posts: 1,827	Well, I have been eating vegan, and here are a couple that I love! White Bean Hummus with Fresh Thyme and Basil 2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans) 1 tbsp freshly squeezed lemon juice 2 tbsp tahini 1 small to medium clove garlic, sliced 1 – 2 tbsp extra-virgin olive oil (see note) 2 tbsp red wine vinegar (see note) ½ tsp dijon mustard ½ tsp sea salt 2½ - 3 tsp fresh thyme, roughly chopped ¼ cup fresh basil, torn or roughly chopped 1-2 tbsp water (may not need, just to thin dip as desired) freshly ground black pepper to taste In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients. _____________ Creamy Hummus 2 cups cooked chickpeas (garbanzo beans) (rinse and drain if using canned) 3 1⁄2 - 5 tbsp freshly squeezed lemon juice (adjust to taste) 2- 2 1/2 tbsp tahini 2 tbsp extra-virgin olive oil 1 small or medium clove garlic, sliced 1⁄2 tsp toasted sesame oil 1⁄2 tsp sea salt 1⁄4 cup water (or less/more as desired for desired consistency) freshly ground black pepper to taste In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate. ____________ Tamari-Roasted Chickpeas 1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups) 1 tbsp olive oil or coconut oil (see note) 2 – 2 1/2 tsp freshly squeezed lemon juice 2 – 2 1/2 tsp tamari 1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme or oregano) (optional, can omit if making for children) 1/8 tsp sea salt 1/8 - 1/4 tsp agave nectar Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.