Later On

A blog written for those whose interests more or less match mine.

Semi-hummus: Quite tasty

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I used a size of can I never saw in the US: 540ml. Google helps by pointing out “1 19oz (540ml) can, undrained = 14.5 oz (410g) by weight, drained.” The usual can in the US in 16 ounces, and I also found this: “16 oz can = 1.5 cups cooked beans 19 oz can = 2.25 cups cooked beans.”

That’s just background so you can adjust proportions. I definitely use “no salt added” beans, and I recommend you do the same.

In my little food processor I put:

• 1 19-oz can of garbanzo beans, drained and rinsed well
• 1 lemon, peel cut off, cut into slabs, seeds removed
• 1.5 tablespoons macadamia nut oil (excellent omega-6 to omega-3 ratio: 1:1)
• 1.5 tablespoons extra-virgin olive oil (Partanna, a reliable brand)
• 1/2 teaspoon ground cumin
• 1 tablespoon dried mint

Process that. I actually use 2 tablespoons of each of the oils and the result was a little thin, so next time I’ll use the 1.5 tablespoons shown here. To thicken it a bit, I’m going to mix in 2 tablespoons chia seed.

It has a very nice light taste, quite different from hummus, though the relationship is obvious: garbanzo beans + lemon juice + oil + cumin.

Since EVOO has a 13:1 omega-6 to omega-3 ratio, I think next time I’ll just use 3 tablespoons of macadamia nut oil and leave out the EVOO. Adjust amount of oil to the size can you have (or the amount of cooked garbanzo beans you prepare).

Obviously, you can do this with any bean. Maybe I’ll try it with green lentils.

Written by Leisureguy

4 October 2019 at 3:18 pm

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