Tuesday, June 24, 2014

White Beans Hummus


When we say white beans it refers to three type of beans, navy beans (smaller and cooks fast), great northen beans (bigger, nuttier and takes longer to cook, cannellini beans (Italian navy beans). This one is made with great northen beans.



Category :Vegan, low fat , gluten free, Nut free, high in protein
Preparation Time : 15 min.
Cooking Time: 5-7 Min.
Skill level : easy

Ingredients :
2 c cooked white beans
2 tbs tahini (I used Arrowhead organic sesame tahini)
2 tbs lemon juice
1 ts olive oil or as desired (optional)
4-5 cloves garlic
salt as needed

Garnish : 2 ts finely cut parsley


1. Blend tahini and lemon juice (when you blend water and fat it gives fluffy and light texture tahini = fat, lemon = water)
2. If u like to add olive oil add and blend little more
3. Add other ingredient and blend in to smooth paste.
4. Garnish  parsley.
5. Serve.


You can make Jain version of this recipe - simply omit the garlic.



Harrissa hummus

This hummus goes very well as dip for chips and veggies or as a condiment for falafel sandwich and other Mediterranean dishes.

Category :Vegan,  healthy fat, gluten free, Nut free
Preparation Time : 15 min.
Cooking Time: nil
Skill level : easy

Ingredients :

2 tbs tahini(I used Arrowhead organic sesame tahini)
1 tbs lemon juice (2 if you like little sour)
1 ts olive oil or as desired(optional)
1 tbs harrissa paste
2 c boiled and drained garbanzo beans
salt as needed
Garnish:
 olive oil

1. Blend tahini and lemon juice (when you blend water and fat it gives fluffy and light texture tahini = fat, lemon = water)

2. If preferred, add olive oil, then blend a little more
3. Add the other ingredients and blend in to a smooth paste.
4. Garnish with olive oil and a sprig of parsley. 
5. Serve.


*You can make the Jain version of this recipe by simply omitting the garlic.


Harrissa Paste

Harrisa paste or powder is Tunisia's national condiment and Algeria and North Africa's one of the main condiments. Traditionally it's made with Madhreabian hot chili but if that specific chili can't be found, you can go with dried pulpy chili (hot or mild -as per your desire). Originally it is preserved with olive oil but to cut down on the fat content, but I prefer to go for the fresh one with a smaller shelf life.

Category :Vegan, fat-free
Soaking time : 20 min.
Preparation Time : 5 min.
Cooking Time: nil
Skill level : easy



Ingredients:
10 dry red chilies (stems and seeds removed)
1 ts salt
1 tbs lemon juice
5 olives
4 clove garlic
1 ts cumin, roasted
1 ts coriander seeds
1/2 ts carom seeds
1 ts olive oil (optional)

1. Soak chilies for 20 min.
2. Save the water on the side and put chilies in the food processor,  with the other ingredients.
3. Blend to a semi fine paste or any texture preferred.
4. Store in a refrigerator for couple of days or in freezer for 3 months