Fresh hummus is way better than any packaged version. And, all it takes to make really good homemade hummus is a little patience and a food processor. This version is light and creamy and achieves great flavor without the addition of oil. Serve with colorful vegetables or spread on a whole grain bread with onions, feta, and cucumbers for a hearty meal.
- 1¼ cups dried chickpeas
- 1 tsp. baking soda
- ⅓ cup tahini
- 5 cloves garlic
- ¼ cup fresh lemon juice
- ½ tsp. salt
- About a half cup of cold water
- Olive oil, feta, olives, or paprika for garnish
Soak the chickpeas in a large bowl of water over night. The volume of water in the bowl should be about twice the volume of the chickpeas.
Drain the chickpeas and pour into a saucepan with the baking soda. Cook over high heat for three minutes, stirring frequently. Add water to the pan bring to a boil. Reduce heat and continue to cook until chickpeas are soft, about 20 to 40 minutes (depending on how long you soaked them). Drain the chickpeas.
Pour the chickpeas into a food processor. If your food processor has less than an eight-cup capacity, you will need to process in batches. Process the chickpeas, stopping occasionally to scrape down the edges and turn the paste with a rubber spatula. With the food processor turned off, add the tahini, garlic, lemon juice, and salt. Turn the food processor back on and slowly pour in most of the cold water. Continue to blend for at least three minutes, adding more water until the hummus reaches your preferred consistency.
Homemade coleslaw is worth the effort. This version is light, flavorful, and a great refreshing side dish in the summer. I developed this recipe to pair with the Grilled Chicken with Ginger & Soy recipe, but would be delicious alongside any grilled meat.
- ¼ cup sesame oil (to save money, cut with vegetable or canola oil)
- ¼ cup rice vinegar
- 2 tbsp. gluten free soy sauce or Bragg’s Liquid Aminos
- 2 tbsp. honey
- Hot red pepper sauce
- About 1/4 of a large cabbage
- About 2 cups worth of crisp shredded vegetables, such as carrots or broccoli stalks
- One Granny Smith apple
- Scallions or chives
- ¾ cup roasted peanuts, sesame seeds, sunflower seeds or really any roasted nut or seed
- Scallions or chives for garnish
In a large mixing bowl, whisk together the sesame oil, vinegar, soy or Braggs, honey, and healthy squirt of hot sauce. Using the mandolin blade for the cabbage (or a mandolin) and the grater blade for the vegetables and apple (or a grater), shred all the produce and pour into the mixing bowl with the dressing. If you’re using broccoli stalks be sure to cut of and peel the entire woody exterior. Chop as much cilantro and scallions as you think looks good, and add them to the salad. Mix thoroughly.
Just before eating chop the nuts (no need to chop seeds), add to the salad, and stir. Taste the coleslaw to see if the flavors are too your liking. Add a little more of any of the dressing ingredients if you find yourself wanting more. Sprinkle with chopped scallions or chives and serve.
6 – 8 as a side