3 Bean Hummus
Submitted by Nadia Christina
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| prep time: 5 minutes | cooking time: 5 minutes | makes you won't have to worry about |
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All of my friends eat everything, and are always skeptical of my vegan diet - however, they also know that I am a badass in the kitech. So when I had some people over for a feast, I described it as a Lebanese feast (my family is from Lebanon and the regional cuisine is very vegan-friends. Save all the lamb, of course).
Anyway, while I was preparing the food, my friends were antsy and hungry, so I had to think in a hurry. I decided to throw some hummus together with some ingredients I had in the fridge and it turned out to me incredible! Now my friends come over all the time, and I make big portions of this hummus to munch on all week. |
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Equipment:
blender/food processor
Ingredients
- 1/3 cup chickpeas
- 1/3 cup pinto beans
- 1/3 cup dark red kidney beans
- 1 tablespoon of minced garlic
- 1 zucchini, sliced
- 1 handful of sun-dried tomatoes
- 1/3 cup tahini
- 1/3 cup olive oil
- Several whole wheat or soy pitas
Directions
Disturbingly simple:
- Throw all of the ingredients in a food processor or blender. - Pulse until smooth.
- Empty hummus into a nice-looking bowl, scraping down the sides of the blender, if necessary
- Drip a little olive oil onto it and add a several sprigs of parsely and some chopped tomatoes if you have them, for garnish.
- Serve with warmed pita |
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Reviews (add your own)
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| Carolyn wrote on Tuesday September 20th, 2005 12:46 AM |
 four soybeans |
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I have heard about Hummus for years but never tried it. I'm glad I started with this recipe because it is great! I've had it for three nights running for dinner. The first night I had it with the warm pita and it was delicious. The next night I threw cucumber, tomato and sprouts into the pita with the hummus. It was good, but the sprouts were too strong of a flavor, lettuce probably would have been better. Tonight I'm eating whole grain crackers with it, very tasty.
I didn't have any sun dried tomatoes, but that didn't seem to matter. I used other fresh squash and less oil, also didn't matter. Next time I want to try even less oil and some water in its place. This is a great appetizer or full meal. Thanks!! |
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| Tracy wrote on Wednesday May 10th, 2006 02:19 PM |
four soybeans |
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Hello, we subsituted the zucchini with a roasted red pepper, this came out delicious. We also added a tsp of braggs, and it is quite good. We soaked the beans overnight, and on the pressure cooker it took us about 13 minutes at high pressure. Thanks for the good recipe! |
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| Danielle wrote on Friday June 16th, 2006 02:25 PM |
 three and a half soybeans |
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It tasted a bit bland at first, though I'm not sure if it was the actual recipe or because I doctored it a bit so it would feed more (I made it for a party).
I added a good bit of crushed chili and more garlic, along with a dash of Louisiana hot sauce and onion powder. |
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