Can anybody give me a good and easy recipie for humus and mayonnise?!
10 min prep | SERVES 6
Ingredients
1 (16 ounce) can chickpeas
2 tablespoons tahini
1 tablespoon lemon juice
2-3 cloves garlic (pressed or crushed)
1/2 cup roasted red peppers
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
to taste fresh ground pepper
Directions
Drain& rinse chick peas/garbanzos, reserving liquid.
In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
Add the fresh ground pepper.
Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
Serve with toasted pita bread or as a dip or spread with almost anything.
*Black eyed peas Humus
Ingredients:
15.8 ounces (2 cans) black-eyed peas, drained
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
3 garlic cloves, peeled
1 tsp groun cumin
1/2 tsp salt
1/2 tsp paprika
Preparing:
Process all the ingredients until smooth.
Serve with chips or pitas.
*2 Minute Mayonnaise
Ingredients
1(14ounce)can sweetened condensed milk
1 teaspoon salt
1 cup vinegar(i use brown)
2 teaspoons mustard powder (optional)
Directions
combine all ingredients mixing well.
stand to thicken (I put mine in refrigerator overnight).
* Extra Easy Hummus
Ingredients
1 (15 ounce) can Chick Peas, drained, liquid reserved
1 clove Garlic, crushed
2 teaspoons Ground cumin
1/2 teaspoon Salt
1 tablespoon Olive oil
Preparation
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
*Creamy mayonnaise
INGREDIENTS
2 egg yolks, beaten
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon honey
1/4 teaspoon paprika
1 Tablespoon lemon juice
1 Tablespoon vinegar
1 cup olive oil (or vegetable oil)
Mix the mustard, salt, honey and paprika in a bowl.
Blend in the beaten egg yolks.
Add the oil, drop by drop, beating all the time, until the mayonnaise mixture is thick and creamy.
Stir in the lemon juice and vinegar.
For added richness, stir in 2 tablespoons of thick cream
ENJOY :-)
Answers: * Low Fat Red Pepper Hummu
10 min prep | SERVES 6
Ingredients
1 (16 ounce) can chickpeas
2 tablespoons tahini
1 tablespoon lemon juice
2-3 cloves garlic (pressed or crushed)
1/2 cup roasted red peppers
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
to taste fresh ground pepper
Directions
Drain& rinse chick peas/garbanzos, reserving liquid.
In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
Add the fresh ground pepper.
Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
Serve with toasted pita bread or as a dip or spread with almost anything.
*Black eyed peas Humus
Ingredients:
15.8 ounces (2 cans) black-eyed peas, drained
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
3 garlic cloves, peeled
1 tsp groun cumin
1/2 tsp salt
1/2 tsp paprika
Preparing:
Process all the ingredients until smooth.
Serve with chips or pitas.
*2 Minute Mayonnaise
Ingredients
1(14ounce)can sweetened condensed milk
1 teaspoon salt
1 cup vinegar(i use brown)
2 teaspoons mustard powder (optional)
Directions
combine all ingredients mixing well.
stand to thicken (I put mine in refrigerator overnight).
* Extra Easy Hummus
Ingredients
1 (15 ounce) can Chick Peas, drained, liquid reserved
1 clove Garlic, crushed
2 teaspoons Ground cumin
1/2 teaspoon Salt
1 tablespoon Olive oil
Preparation
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
*Creamy mayonnaise
INGREDIENTS
2 egg yolks, beaten
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon honey
1/4 teaspoon paprika
1 Tablespoon lemon juice
1 Tablespoon vinegar
1 cup olive oil (or vegetable oil)
Mix the mustard, salt, honey and paprika in a bowl.
Blend in the beaten egg yolks.
Add the oil, drop by drop, beating all the time, until the mayonnaise mixture is thick and creamy.
Stir in the lemon juice and vinegar.
For added richness, stir in 2 tablespoons of thick cream
ENJOY :-)
Hummus Recipe
Hummus is a cream of chick peas with garlic, lemon and olive oil, from Lebanon.
- Take a can of chickpeas (standard, 850ml 530 g), also called garbanzo beans. Wash the peas (4 holes on one side, open the other, put in a sink and rinse under a water flush)
- Put the peas in a blender (food-processor, e.g., Magimix).
- Add 100 ml of lemon juice (one glass or half a cup, unsweetened, e.g., Pulco, or two lemons)
- Let it turn for a while. When it becomes “creamy”
- Add 100 ml of olive oil (one glass or half a cup. Better to replace ? of the glass with canola (rapeseed) oil, for fatty acids balance)
- Some people prefer less lemon (50ml). Let the mixer turning until the cream is “perfect”. While it turns:
- prepare four big garlic cloves (two cloves are enough for most people),
- Stop the blender, crunch the garlic with a garlic-cruncher on top of humus, wait 2-3 min for garlic to “mature”, and mix again the humus .
- Serve it cold, with mint leaves as ornament (optional).
Mqudee's hummus
1,1 lb (500 gram) dried chickpeas (garbanzobeans)
about 1 cup (2 - 3 dl) oliveoil
2 – 6 cloves garlic
juice of 1 – 2 lemons
3,5 oz (100g) Tahin (sesamebutter)
0,5 – 0,75 cup (1 - 2 dl) water
1 Tbsp ground cumin (maybe more to taste)
Salt to taste
Onionpowder (granulated, dried onion) to taste
Cayennepeber to taste
Serving: good olive oil and ground paprika
Soak chickpeas (garbanzobeans) for 24 hours – preferably in the fridge, if you can make room. Change the water a couple of times. Drain.
Place chickpeas (garbanzobeans) in a large pot, and cover with cold water. Bring to a boil, and leave to simmer for about 1 hour.
Blend chickpeas (garbanzobeans) with the rest of the ingredients – add water until the texture is as desired.
The amounts in the recipe are variable, because the texture is more important, than the exact amounts.
Add salt and spice to taste, and place in a serving dish. Drip good olive oil over, and sprinkle with paprika if using.
The skinny:
I have experimented with using as little oil, as possible, and I’m down to 2 Tbsp. I use a bit more water – and the taste is still great!
Hint:
Serve hummus as spread with good, wholegrain bread, in stead of butter or dressing in sandwiches, as an appetizer or starter with bread and vegetable-sticks for dipping, or even as a sidedish at lunch or dinner.
In addition I have used hummus on mini-toast, sprinkled with paprika, topped with a grilled strip of red bell pepper or squash (zucchini).
Mayonnaise:
4 servings
3 pasteurized egg yolks
2 tsp. whitewine vinegar
1,25 cup (3 dl.) canola oil (room temperature)
Lemonjuice
Salt
Pepper
In a foodprocessor whip egg yolks with salt, pepper, lemonjuice and whitewine vinegar.
Add oil, a little at a time, drizzling at first, pour later.
Adjust the taste, if necessary, and serve!