Guest guest Posted January 21, 2009 Report Share Posted January 21, 2009 Hi Sparrow, I'm curious about what you mean by hummus fixings. This sounds like it might be fun to have once in a while for variety and to get a bit of foods I don't normally eat. I do miss hummus a bit, and keep working on finding dips that will work for me, and for others at potlucks where I'm the only raw person. Your idea sounds like a good possibility. As an interesting coincidence, when I went to Seattle a few weeks ago, and was looking at the shelves at Madison Market, I had an urge to buy a jar of Artisana sesame seed butter, and haven't decide what to do with it yet. May your day be filled with clarity, grace, strength, progress, and warm laughter, Roger - " Sparrow R Jones " <sparrowrose Wednesday, January 21, 2009 1:56 PM Re: Re: Broccoli and Cauliflower > > I like raw broccoli and raw peas in the food processor with hummus > fixings. Very green, very tasty. > > Sparrow > > --- > > Visit the Seattle Raw Foods Community: http://.org! Groups Links > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2009 Report Share Posted January 21, 2009 On 1/21/09, Roger Padvorac <roger wrote: > > Hi Sparrow, > I'm curious about what you mean by hummus fixings. This sounds > like it might be fun to have once in a while for variety and to get a > bit of foods I don't normally eat. Well, basically, how you do the green hummus depends on where you are with your diet, with your taste preferences, and both of the above with those you might be serving the food to. The simplest form of the green hummus is to just blend equal parts of raw broccoli and shelled fresh green peas and use that as a dip or spread. It's very good just like that, but kind of bland for people (like me) who are still used to more intense flavors in their food. The next step up is to add tahini or to grind some raw sesame seeds in a coffee mill and mix that in with the broccoli and peas. That adds more smoothness and creaminess to the green hummus as well as depth in flavor. The next step up, and this is where I am at with the green hummus, though I'd like to move toward more simplicity, is to use the tahini and also some spices. The easiest way to do this is to take someone's recipe for raw hummus using sprouted chickpeas or using zucchini and substitute the broccoli and peas for either the chickpeas or the zucchini, trying to match the volume, and keep the rest of the recipe the same. I use Alissa Cohen's recipe from " Living on Live Food " , altered to make it green (I have a REALLY hard time digesting sprouted chickpeas, so I spent a lot of time looking at alternatives. Zucchini hummus is really tasty, but I like the green hummus better. Here's what I do: 2 cups raw chopped broccoli (flowers and stems) 2 cups shelled fresh green peas 1/2 cup tahini (Cohen's recipe calls for a full cup but my body tells me to limit my fat so I cut it in half and left out the additional cup of olive oil in Cohen's recipe. If you don't have problems with fats, try the full cup of tahini and cup of olive oil to make it super smooth and creamy) 1 cup coarsely chopped onion 1 cup peeled whole lemon about 1/2 a bunch of fresh parsley (I've left this out when I couldn't get fresh parsley and it still tasted great) 1 tablespoon Braggs 1/8 teaspoon sea salt Put everything in the food processor until smooth. I love the taste of garlic but my body doesn't react well to it, so I used to put a couple of cloves of garlic in it as well and that was great but now I leave them out and that's great, too. > I do miss hummus a bit, and keep working on finding dips that will work > for me, and for others at potlucks where I'm the only raw person. Your > idea sounds like a good possibility. Play around with it and see what suits your tastes. I think it's very yummy and it's also REALLY pretty because it comes out bright green. If you want to amp the green up and you like spirulina, try adding about a teaspoon to the whole mix. I find that a tablespoon is enough to taste the spirulina which can be problematic for those who don't fancy the taste (I love the taste of spirulina) but a teaspoon is enough to really punch up the green color without adding the " swampy " flavor. If you don't eat spirulina, disregard these sentences, of course. If you wanted to garnish it, a ring of cherry tomatoes cut in half would be a pretty garnish to a bowl of green hummus. Also nice is to angel-hair spiralize just a smidge of carrot and heap it all curly and pretty in the center of the bowl as an accent garnish. Or spiralize a little more and ring the edge of the bowl in orange. I find that when I'm serving something simple to others, especially others who aren't used to eating raw, fresh, whole foods, presentation is key. If you make the food prettier, others are more willing to try it. I sometimes make a whole dinner of just green hummus and some cut up veggies to dip it with. It's very satisfying. > As an interesting coincidence, when I went to Seattle a few weeks ago, > and was looking at the shelves at Madison Market, I had an urge to buy > a jar of Artisana sesame seed butter, and haven't decide what to do with it yet. Now you have something to try it out with! I hope you enjoy it. > May your day be filled with clarity, grace, strength, progress, and warm laughter, Thank you! What a lovely blessing! May all these joys and gifts come to you as well. Sparrow Quote Link to comment Share on other sites More sharing options...
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