Black Bean Hummus

Hummus is a favorite with just about everybody – and is incredibly easy and economical to make at home.  I have seen tiny store bought tubs of hummus on sale for $3 – $6 each, when I could quite easily make 3 times that much for far less money.  It took me awhile to create the perfect hummus recipe, with just the right proportions of everything and just the right spices – but alas, I found myself getting tired of that same recipe!  So I have thrown all recipes aside and begun to experiment.  Here is one that I really like – a simple black bean hummus using traditional seasonings.  Black beans are sweeter and softer than chickpeas, and I really love the creamy results of this recipe.  If you have a food processor and you haven’t made hummus yet, please give this recipe a try…and then experiment for yourself!  Swap out the beans, add some nuts, change the spices, and enjoy.

Ingredients:

• 1 15 oz can black beans, drained and rinsed (or 1 1/2 cups cooked)
• 1-2 cloves garlic, peeled*
• 2 Tbsp sesame tahini
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• 1 tsp ground cumin
• 1/2 – 1 tsp salt**
• 2 – 4 Tbsp water***

Preparation:

Combine all ingredients, except for water, in food processor.  Process once, scrape down sides, and add a bit of the water.  Process again, scrape down sides, and add a bit more water if necessary to reach desired consistency.  Once all ingredients are incorporated, process for 2 minutes or more to achieve a very smooth texture.  (I often clean up the spatulas, measuring utensils, etc during this time)

Serve immediately, or store covered in the refrigerator until ready to use.

* Raw garlic can be a bit spicy, so you might want to err on the side of less to begin with, especially if you are serving this to small children.  I tend to enjoy spicy raw garlic so I put 2 large cloves in.

** Adjust the amount of salt depending on the type of beans used.  Canned beans usually contain salt, even when rinsed, so use the 1/2 tsp if you are using canned.  If you have cooked your own beans without salt, a larger amount will be needed

*** Keep in mind that hummus will firm up in the refrigerator when you are adding the water.  It may seem too thin at first but unless you are serving it immediately, it will become thicker as it stands.

Vegan Pesto Sauce

I can’t get enough of this rich and creamy pesto sauce. It is so versatile and always adds a delicious touch to any dish! Tonight I spooned it onto a pizza, but I also like it tossed with potato gnocchi or pasta, stuffed into phyllo triangles, or spread on a sandwich. The options are virtually endless! Pesto couldn’t be easier to make if you have a food processor, and it is truly worth making from scratch if you can get fresh basil.

Ingredients:

• 1 large bunch of basil (about 3 cups, loosely packed)
• 2-3 large cloves garlic
• 6 Tbsp raw pine nuts or walnuts (or a combination of the two)*
• 3/4 – 1 tsp salt, or to taste
• 6 Tbsp extra virgin olive oil
• 1/4 cup nutritional yeast (optional)**

Preparation:

Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. If desired, add nutritional yeast and process again until creamy. Serve immediately or store in the refrigerator for up to 5 days.

*Classic pesto is made with pine nuts, but it is also delicious with walnuts!  Tonight I was short on both so I used about 3 Tbsp of each.  I haven’t tried it with any other nuts, but if you experiment and find a good one, let me know!

**Nutritional yeast is a delicious addition to this classic pesto and will give it a kind of “cheesy” flavor and a more rich and creamy consistency. If you buy Red Star Vegetarian Support Formula nutritional yeast, it is also a reliable source of vitamin B-12. Some people don’t like the taste of nutritional yeast, others (like me!) can’t get enough of it. If you haven’t tried it before, I recommend experimenting with small amounts to see how you like it.

Creamy Hummus

Hummus is a delicious and nutritious dip/spread that has become a staple in our vegan diet! My kids love dipping everything from carrot sticks to tomatoes to chips in it. It is also a great sandwich filling. Store bought hummus, while tasty, is so overpriced, and the homemade version is a snap to prepare! Every vegan cook needs a good, standby hummus recipe. This is my basic recipe, but it can be spiced up in many ways! For example, I like to roast a red pepper or a bulb of garlic and add it to the hummus. Sometimes I’ll make a big batch of this basic hummus and then divide it up and make several variations! Have fun and enjoy!

Ingredients:

• 2 cups cooked chickpeas/garbanzo beans*
• 1/3 cup roasted sesame tahini
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 3 – 4 cloves of garlic
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• freshly ground pepper to taste
• 1/4 – 1/2 cup water, as needed
• more olive oil for drizzling

Preparation:

Place all ingredients except water into a food processor, and process briefly. Add 1/4 cup water and process again, scraping down sides occasionally. You may need to add more water to reach your desired consistency. Process very thoroughly, at least 1-2 minutes, for a smooth and creamy hummus. Chill, if desired. Grind a bit more black pepper over the top, and drizzle some additional olive oil on the hummus to serve. Enjoy with pita bread, pita chips, corn chips, and/or fresh cut veggies!

* To cook chickpeas, simply soak 1 cup dry chickpeas for 6+ hours (or overnight), drain, and rinse. Place them in a pan covered with a liberal amount of water, and bring to a boil. Reduce heat to low, cover, and let simmer for 1 – 1 1/2 hours. Yields 2 cups cooked. Canned chickpeas can also be used in this recipe, 1 14-oz can is about 2 cups.