Final Cookbook Celebration Day: Hummus Done Three Ways

March 1, 2013 in Appetizers, Sauces and Other Goodies, Vegan Recipes

 

Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes

Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes

 

 

 

The final day of our celebration!

If you’re just tuning in, our new cookbook (our second, the first being “101 Things To Do With Tofu”) is coming out officially TODAY.   Because we both enjoy quite a bit of vegan cooking in the context of our non-vegan lives, we created “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”. for Gibbs Smith, as part of their Virgin Vegan series. CHECK IT OUT!

 

So to celebrate, we’ve shared a different recipe from our new baby every day this week – and as of Monday we’ll give away five copies. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Random.org. Like so:

1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.

Once comment for each of the above actions, as per usual! When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.

You can continue to comment and share through Saturday night. We will announce the winner on Monday!

On to today’s sample recipes – a threebie!

HOT PINK HUMMUS

4 cloves garlic, peeled
1 medium beet, peeled and coarsely chopped
2 cans (15 ounces each) chickpeas, drained
juice and zest of 1 lemon
1/3 cup extra virgin olive oil
1/4 cup tahini
2 tablespoons rice vinegar
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt

Place garlic cloves in processor and pulse to chop. Add all remaining ingredients and purée until smooth, adding more liquid if needed (either lemon juice or vinegar).

 ROASTED GARLIC HUMMUS

1 whole bulb garlic
3 tablespoons extra virgin olive oil, divided
2 teaspoons kosher salt, divided
1 tablespoon lemon juice
2 cans (15 ounces each) chickpeas, drained
1 teaspoon regular or smoked paprika
cayenne pepper sauce, to taste
water, as needed

Preheat oven to 350 degrees. Cut the bulb of garlic in half across diameter. Place cut side up in a square of aluminum foil. Drizzle a little of the oil and salt on top. Wrap the aluminum foil around the bulb halves. Bake for 30 minutes.

Remove from oven, bring to room temperature, and then squeeze the cloves out of the bulb into the food processor. Process for a few pulses with all remaining ingredients except water. Turn food processor on and slowly add water in a thin stream until desired consistency.

SUN-DRIED TOMATO HUMMUS

3 cloves garlic, peeled
2 cans (15 ounces each) chickpeas, drained
juice of 1/2 lemon
1/4 cup tahini
1/4 cup sun-dried tomatoes in oil, undrained
2 to 3 tablespoons rice or white vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon cumin
Salt, to taste

Place garlic in food processor and pulse to chop. Add chickpeas, lemon juice, tahini, tomatoes, and vinegar and pulse until very well mixed and starting to smooth out. Run the processor continuously as you drizzle in the oil. Continue running until it meets desired smoothness, occasionally scraping down the sides. Add the cumin and then salt to taste, if needed.

Note: For all three recipes, you may use dried chickpeas that have been soaked overnight then cooked until tender; approximately 45 minutes to an hour.

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Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.

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