Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 @@@@@ Hummus Pesto 15 ounces garbanzo beans, drained -- reserve liquid 1 cup chopped basil -- packed juice of 1/2 Lemon Put garbanzos, basil, and some of the lemon into bowl. Puree using blender. Add lemon juice until consistency and taste are pleasing. If too thick, you can add some of the reserved juice. Triticale from triticale.mu.nu/archives/140523.php Formatted by Chupa Babi in MC Chupa Notes: I prefer using a food processor; more control over the chop and I like to double the recipe. I use half and freeze half for soup base. What is pesto or hummus without garlic? Add 1 tablespoon of minced grilled garlic (or microwaved. Though I like the flavor obtained from wrapping it in aluminum foil and tossing it on the grill or in the oven. Its smokier, denser, with the fluid grilled out. That doesn't happen in the nukker.)As always, at least 1/2 teaspoon red pepper flakes. Cilantro works fine in place of the basil. A TexMex version would include 1/2 teaspoon red pepper flakes or jalapenos to taste, and maybe a dash of Monteray seasoning or Taco seasoning. Use pinto beans. Use arugula and Italian white beans. Add garlic and Italian seasoning. Its fun to play with: makes a soup base, sauce, pasta sauce etc. with very few ingredients. Toss with a handful of chopped onions, some red/yellow/green chopped peppers, some jullienned carrotts, some green onions. Serve on whole wheat pasta or a whole grain, you have dinner. ----- <?xml:namespace prefix = o ns = " urn:schemas-microsoft-com:office:office " /> Quote Link to comment Share on other sites More sharing options...
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