Hot & spicy Hummus !!!

[Raw Jewelrylady]

Well, I created a recipe for hummus that disguises the "sprout" taste. If you are like me-& I have read several posts-that seems to be the problem.

Now, my measurements may not be accurate-as I throw things in & taste until I get it right but here goes.....

1 cup sprouted garbanzos
1/3- 1/2 zuchini
1 lemon juiced
2 cloves garlic
1/4 cup onion
5-6 small (baby carrots) or maybe 1-2 lg.
3-4 tbsp. tahini
4-5 tbsp olive oil
1-2 tsp salt
1-2 tsp curry powder &...................

yes .....1 red chile pepper -(found these today at Walmart-not organic) They are very hot- comes in a box like cherry tomatoes...Brand-"Red Fresno" out of North Carolina. Very good pepper...Yes it is hot. :eek:

Blend in food processor until smooth... & then blend some more. :p
I suppose you could do w/out the chile pepper, but it adds so much to the flavor.

enclosed is a photo... Notice the tiny specks of red, that is the pepper, seed and all. Enjoy....
Lana

[earth_sista]

wow that all looks delicious! very nice flaxseed cracker as well-what did you put in that?

[Halo Aglow]

Looks good! If I try out the hummus again, I will try out your recipe. And I'm with earth_sista, that flaxseed cracker looks so pretty.

[Raw Jewelrylady]

Thanks LunaWitch & Earth_Sista,

The cracker is sooo easy & actually came out the best ever... I was craving a V-8 type juice, so I used the pulp & mixed w/the flax crackers. I dehydrated overnight & they are so crispy & good. I really hate throwing out the pulp-as I don't have a compost & there is so much fiber & flavor.

I think I juiced about 7-8 tomatoes, 2-3 celery, 3 cloves garlic, handful parsley, & a few carrots. I soaked overnight 2 cups of light flaxseeds-drained & rinsed & then added 1/2 the pulp to 1/2 the flax to food processor. This may be the trick as it really blended well. You can only do 1/2 at a time as it is too lg. I spread it thicker than I have been on to 4 teflex sheets & dehydrated overnight. I cut them w/a pizza cutter to get some squares.
Makes 4 trays-Lot's of crackers...YUM ! Thanks for the input. :p

[rawredbone]

That looks yummy

[Raw Jewelrylady]

Rawredbone....Thanks, it is :p
Lana

[Raw Jewelrylady]

For the flax crackers, I forgot to mention a small onion was also juiced. I just had to check my journal. I need to start writing down as I go...
Lana

[aisah]

...mmmmm Lana, thank you for sharing!! How I wished this recipe came out when I was experimenting my hummus with chickpea and I disliked how it turned out! The taste of grainy chickpea was still there and lemon was tooo tangy!!!

So if I ever ever ever sprout chickpeas again, i will give this one a go! One other thing, do you use food-processor or a blender to get such a smooth creamy delicious consistency??

[Raw Jewelrylady]

Thanks Aisah- I used my food processer & really blended for quite a while. I think the combo of the carrots & zuchinni-plus the "fire" of the Hot Pepper really covers up for the "earthy-grainy" feel of the garbanzos. It seems that is a very common complaint.

Another tip-don't sprout for more than 2 days-too long a tail-too "earthy." I started w/about 3/4 cup of dry garbanzos-I soaked them late at night & really don't measure-so everything is "taste as you go." :p

Enjoy,
Lana

[aisah]

.... for sharing those tips.

Too bad I am a measurement-girl for I really have no tongue (that is what my mom said for most of my food is too bland for others!) but I know a good tasting food when I taste one!! And this sure does look delicious!

Thank you once again Lana!! ;)

[exurb]

good idea lana, thanks for posting.

You can also make hummus to delicious results from different bases instead of sprouted garbanzos. There have been threads here if you want to search.

LOL do you eat all that parsley to chase away the garlic breath?

[Raw Jewelrylady]

Thanks Excerb, I will search all the other recipes & yes the parsley does help w/the garlic breath. :p
Lana

[sewpretty13]

Thanks LunaWitch & Earth_Sista,

I soaked overnight 2 cups of light flaxseeds-drained & rinsed & then added 1/2 the pulp to 1/2 the flax to food processor. :p

Lana,

It is great to see pictures of what you have been making. I'm also trying to perfect my crackers. I was under the impression we should save the water/gel that formed with the flaxseed. Is the pulp really moist so that the water/gel isn't needed or is there more water added? The V-8 juice is not added right?

Becky

[Raw Jewelrylady]

Becky, You don't need to add anything to the pulp, but rinse the flaxseeds as best as you can. There is a "goo" that forms (first time I made I thought I had done something wrong) & you rinse for a few minutes.

I make the "mock V-8" juice-drink it, then use the pulp for crackers.

I spread mine on teflex sheets thick enough to really make a hearty cracker & dehydrate until very crispy.

My recipe for the juice is in this thread a few posts up. I think the tomotoes really make it. Keep in mind, I soak the seeds & then decide what I want to add. Don't be afraid to be creative. Happy crackering !!! :p
Lana

[Raw Jewelrylady]

Lana,

It is great to see pictures of what you have been making. I'm also trying to perfect my crackers. I was under the impression we should save the water/gel that formed with the flaxseed. Is the pulp really moist so that the water/gel isn't needed or is there more water added? The V-8 juice is not added right?

Becky
BTW... Thanks for the compliments on my food photos. I am spending a lot of time now in learning some great recipes & I really want to share. My Husband likes to take the photos. :p
Lana