Ingredients (use vegan versions):

2 cups dry small organic beans NEVER CANNED not large dry
1/3 to 1 cup roasted (not raw) tahini
1-2 lemons
2-5 cloves organic garlic
1/2-1/3 cup extra virgin olive, soy, veggie oil
water to consistency, filtered, Evian, Fiji, Vittel, Mt Valley
spices to taste
1/4 teaspoon tumeric
1/2-1 teaspoon ground cumin
1/2-1 coriander
paprika, curly parsley a few garbanzos for garnishing
oops almost forgot sea salt to taste recommend teaspoon tblsp
This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans and roasted NOT raw tahini which has a tendency to taste bitter. For a fruity flavor use large dry Goya garbanzo beans and do not over cook, more water, less oil, less spice and a deseeded cucumber, and no salt.

*note NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe they taste awful and should be avoided at all cost

Rinse beans thoroughly soak over night in filtered or bottled mineral water.

Cook beans in large pot with water they soaked, add enough water so you don’t have to keep checking on them 4 parts water to 1 part soaked beans cook for a long long long time 2 hours or more cool beans.

Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle NEVER POLAND SPRING) as needed anywhere along the process.

If you don’t have tahini or a interested in LOW-FAT add a cucumber (seeds removed) or a small amount of toasted cooked grain like oat groats or barley in place of the oil and tahini.

Serves: 8-10

Preparation time: 3 hours

Ingredients (use vegan versions):

3 cups of brown short grain rice
hummus (you can make your own - below)
100gr grated vegen cheddar cheese
3 cloves garlic
1 leek
2 spring onions or 1 onion
1 zucchini
1/2 green pepper
1 carrot
1 cup tomato puree
1 teaspoon fenugreek
1 teaspoon vegan white wine vinegar
ground pepper

Start off by boiling the rice add rice to hummus and grated cheese. (To make hummus, blend 1 can chick peas with 150ml of Tahini and the juice of two lemons)

To make the sauce:

Heat about 1 tablespoon of olive oil in pan. Fry garlic onions and leeks gently and add the Fenugreek. Add carrot and green pepper and finally the zucchini. Cook for about 10 mins. Add tomato puree vinegar and ground black pepper and leave to simmer for another 10 mins. Pre-heat oven to gas mark 3. Butter a medium sized loaf tin. Pour in half of the rice mixture then top with the sauce mixture. Finally finish off with the rest of the rice mixture and grated cheese on top. Cook in the oven for around 30 mins.

Serves: 4

Preparation time: 1 hour

Ingredients (use vegan versions):

1 15 oz can garbanzo beans (chick peas), drained
5-8 Kalamata olives, pitted, chopped
1 Tablespoon tahini
1-2 cloves garlic, chopped
1 Tablespoon lemon juice
1/2 teaspoon cumin
freshly ground black pepper, to taste
1.5 Tablespoons high quality balsamic vinegar
2-3 whole wheat vegan pita breads
1 large tomato, cut into wedges

Combine first seven ingredients in a food processor and process until smooth (you may have to use a spoon to mix and scrape the sides of the bowl).

Lightly toast the vegan pita bread in the oven or broiler. Immediately after removing from the oven, cut into wedges. Keep warm in a vegan bread basket covered with a napkin or clean towel until ready to serve.

To serve, place hummus in the center of a plate and make a small well in the middle with a spoon. Pour the balsamic vinegar into the well. Serve with tomato wedges and vegan pita bread.

Serves: 2-3

Preparation time: 10 minutes

Ingredients (use vegan versions):

1 tin chickpeas (19oz, 500+ ml)
1/2 lb (200g) soft tofu (silken)
juice of one lemon
1 teaspoon toasted sesame oil
2 tablespoon tahini
1 teaspoon salt
1/2 teaspoon ground cumin
hot pepper sauce (Tabasco) to taste
1-2 cloves garlic (or 3!)
Blend everything well in food processor or blender. Adjust to taste. Add more lemon juice or water if too thick. Serve with raw veggies, pita, as sandwich filling etc… Makes a very creamy, light hummus. Even better the next day.

Serves: 6+

Preparation time: 5 min

Ingredients (use vegan versions):

1 16-oz. can chickpeas
Blueberries and or raspberries, to taste
blue corn chips
carrots, diced, (optional)
carrots sticks (optional)
celery sticks (optional)
Combine chickpeas and berries in blender. Add some diced carrots, if desired.

Chill and serve with blue corn chips for a tasty snack or dessert; also good with celery or carrot sticks.

Note: The blue corn chips and berry-colored hummus together are very presentable for barbecues or parties.

Ingredients (use vegan versions):

1 big eggplant
4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
4 garlic cloves, peeled.
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup minced parsley
Some salt

Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few times with a fork first.) Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant. Toss the eggplant, along with the other ingredients, into a food processor, and let 'er rip until the consistency is smooth.


-Jan said cook the eggplant for an hour at 450 degrees (I think). That much heat and time doesn’t seem necessary, though I might not know just how whithered and black a cooked eggplant is supposed to be.

-You might want to add a little water or broth if you like the standard, runny hummus consistency. The above recipe is slightly on the dry side, but I like it since it’s good for piling up huge amounts on rice cakes and such without the dip running over and making a mess.

-The hummus recipe that I cannibalized for this is a bit more involved. It might be worth it to follow it to the letter, but what I do works fine, and is easy enough that I can do it on a regular basis. (The recipe is appended.)

-Chickpeas are around 14% Cals. from fat. With the eggplant (and the lemon juice), this spread is probably around 11-12% CFF.

Ingredients (use vegan versions):

4 cans of chickpeas
juice of 2 lemons
1 bunch of parsley
7-10 cloves of garlic
sesame tahini
garlic flavored oil (or olive oil)
spices of choice ***
1 large onion
1 red pepper
1 green pepper
1 large carrot
sea salt & spices
This recipe makes an enormous amount of hummus (about 4 to 5 lbs.), as I first created it at my job (a health food store), where such is necessary. However, I am sure that by simply reducing the quantity of each ingredient you will get the same great taste, but in a smaller batch.

Drain and rinse the chickpeas and set aside.

Peel the garlic and chop it up a little bit before placing it in the food processor.

Chop some of the stems off of the parsley before placing it in the food processor.

Add lemon juice and blend.

Add about 1/2 of the chickpeas, 2-3 tbsp. tahini and 2 tbsp. oil and blend. Add remaining chickpeas and blend again, with more oil if needed. Mixture should be creamy, but fairly thick.

***Season to taste with spices of choice, along with salt and pepper if desired. I find that the best thing to do is use large quantities of: cumin, basil, onion powder and garlic powder, along with small amounts of: coriander, paprika, and oregano, and tiny bits of: cayenne pepper and thyme. Make sure spices are well-blended into the mixture.

Chop veggies and add to mixture, 1/2 at a time (half of the combined veggies at a time, not half of each one).

The result is an amazing hummus which will have people raving (and reeking of garlic) for days!

Ingredients (use vegan versions):

3 cloves of garlic
3 scallions
a handfull of parsley
38 oz of chick peas (garbanzo beans)
6 Tablespoons of tahini
6 tablespoons of lemon juice
about 2 teaspoons cumin
cayenne to taste

Serves about 8.

-place sliced garlic, chopped parsley and scallions (no greens) into food processor and finely chop

-add chickpeas, tahini, and lemon juice and blend

-add cumin and cayenne to taste

-add more of any of these ingredients if needed, but chop garlic or scallions well before adding at this point

Ingredients (use vegan versions):

2 cloves garlic, peeled and chopped
4 tablespoons tahini paste
1/2 cup lemon juice
1 teaspoon salt
1 tablespoon olive oil
1 can (15 oz) of chick peas strained, reserve juice
Put all ingredients in blender. Blend until smooth, use extra chick pea juice if too dry. Enjoy

Serves: 2-4

Preparation time: 10 minutes

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From Freebird, 08/08/03


Ingredients (use vegan versions):

1 can chickpeas
2 heaping tablespoon tahini
2 tablespoon lemon juice
1-2 tablespoon extra virgin olive oil
1/4 cup cold water/liquid from can
3-4 garlic cloves, crushed
1 tablespoon pine nuts
cumin powder, dried parsley, sweet paprika, curry powder
Place all of the ingredients (except the pine nuts) in a blender and mix until smooth but thick.

Put on a plate (or whatever) and sprinkle the pine nuts all over.


Serves: about 5

Preparation time: 1o min.

Ingredients (use vegan versions):

1/4 cup sesame seed paste (tahini)
1 teaspoon dark sesame oil
1/4 cup fresh lemon or lime juice
1 teaspoon salt
2 cloves pressed garlic
1 can garbanzo beans, drained (reserve liquid)
1/4 cup chopped black olives
3 tablespoon finely chopped parsley

Put it in a blender and blend away!!! Add bean juice to make blending easier and to get the consistency you like.

This will make your breath smell BAD!

Serves: 8

Preparation time: 15 min