Monday, January 21, 2013

Hummus with Capers

Hummus Appetizers before Sunday Dinner.
Hummus recipes are all over the place - there's apparently a rule that every vegan cookbook or blog must have a hummus recipe. This one is different for a couple of reasons 1) It's oil-free, but doesn't taste that way - it's creamy & rich and 2) The flavour is extra nice because of the added capers. It takes less than ten minutes to make, and will save you lots of money (and health) compared with high-oil store bought.

Here's the scoop.

Hummus with Capers 
Process in food processor till smooth, then process for a while longer. Then process a little longer. Then process a little longer . . . .
1 can (15 oz) drained chickpeas, or 1 1/2 cups home-cooked chickpeas
2 T Lemon juice
1/2 tsp salt
1/3 tsp Paprika
1 ½ tsp fresh garlic
2  to 4 Tablespoons tahini (the more the richer/thicker)*
½ cup Oil Substitute (1/2 cup water, 1 tsp tapioca, bring to a boil in microwave, stirring every 30 seconds, or on stove top, stirring constantly)**
Then, add and pulse briefly in the food processor:
1 1/2 T Caper buds with some brine *
Taste, and adjust flavors as needed.
Chill and serve.
Freezes well. You can make small containers to add to lunchboxes & store them in the freezer, or larger containers of hummus to have on hand for home use.

**Edited to add: If you prefer, instead of oil substitute you can use 2 teaspoons of Olive Oil, and add additional water while blending/processing to make hummus your desired consistency. This still keeps oil usage minimal, and might be more convenient in some situations.

Split, homemade Naan or Pita, toasted and  filled with Hummus and Tomatoes is a
lovely lunch or late evening snack.

*Tahini can be quite pricey at the grocery, but at my local ethnic store, it costs only 30% more than peanut butter. Shop around for a good price. Likewise, Capers are MUCH cheaper when purchased at an ethnic shop.

Put everything but Capers in the food processor and process, process, process.

Add Capers and pulse briefly.

Oil Substitute - 1 teaspoon tapioca starch boiled with 1/2 cup water.

No comments:

Post a Comment

Due to an exceptionally high current spam comment problem, I have turned off comments for the time being.

Note: Only a member of this blog may post a comment.