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The only oil I have in the house is olive oil. I do have some almonds so maybe I can make almond butter. AND I have a Vitamix! So I think I am good to go. When I have the chance, I'll probably buy some tahini. Many thanks.
edited: I don't have enough almonds to make the almond butter.
It says it doesn't work with the little bit of almonds that I have. Soooo, tomorrow I will buy some tahini. And THEN I will be good to go. Thanks again.
I just made hummus without tahini. That one tablespoon of tahini makes all the difference. It's one of the two critical ingredients. We can argue about which oil to use—I prefer roasted walnut—but every dish has basic ingredients necessary to call it by its name. I was fortunate today as all I had to do was add tahini after tasting it.
I just made hummus without tahini. That one tablespoon of tahini makes all the difference. It's one of the two critical ingredients. We can argue about which oil to use—I prefer roasted walnut—but every dish has basic ingredients necessary to call it by its name. I was fortunate today as all I had to do was add tahini after tasting it.
1) I just found a new way to remove the husks. It is blindingly fast.
2) I couldn't find any garlic at home so I sprinkled the hummus heavily with smoked Spanish paprika. It was the best hummus I have ever eaten.
1 can Kuner's Garbanzo Beans: drained, rinsed, and hulled.
1+ Tbs Joyva Tahini
1 Tbs bean liquid
3 Tbs fresh lemon juice
2 Tbs La Tourangelle Roasted Walnut Oil
Just a whisper of Cayenne
Salt to taste
As for the thread, I like roasted red peppers in my hummus. Next time I will try to make my own chickpeas, I always used canned. It should not be too much trouble in an Instant Pot. The only problem is, what to do with all of the extra beans, make soup?
As for the thread, I like roasted red peppers in my hummus. Next time I will try to make my own chickpeas, I always used canned. It should not be too much trouble in an Instant Pot. The only problem is, what to do with all of the extra beans, make soup?
well one option wold be to only cook as many beans as you intend to make the hummus with. but if you want to cook extra, you can freeze them in meal size or recipe size portions for future use.
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