Sesame free Hummus

Yes, I added a bit of soy butter once as well. It was more about texture than flavor. But I have also made hummus with just the chickpeas, garlic, lemon, olive oil, salt and water, if needed(for the right consitency). becca

Sesame Free Hummus

1 can of chick peas
1 large garlic clove
Fresh Cilantro or Dill (optional)
1-2 Tbsp. Olive Oil
1/4-1/2 c. Yogurt or Light Sour Cream
Fresh Lemon Juice
Salt
Pepper

Puree first 2 (3) ingredients in the food processor until smooth. Add Olive oil and puree a bit longer to make a smooth, pasty consistency. Transfer to a small bowl. Add lemon juice and yogurt (or sour cream). Season to taste with Salt and Pepper. Refidgerate for one hour. Mix again before serving. Spread on crackers or pita bread.

Mimi, do you drain the chickpeas to make that? I always find mine is so dry without added water, but maybe I cooked my own chickpeas from dried ones. I forget. becca

Mmmm. This is fabulous! DH and DS just made this. I got the recipe from the Houston Chronicle, April 5. Will not be helpful if you're avoiding soy.

Edamame Spread (hummus like spread--very similar in taste)
Coarse salt and ground black pepper
2 cups frozen shelled edamame
3 large garlic cloves, peeled (DH used 1, and it was perfect--3 would be too much)
1-2 tablespoons fresh lemon juice
1 teaspoon olive oil
Veggies, rice crackers or chips for serving

In a medium saucepan of boiling slated water, cook the edamame and garlic until edamame are tender about 5 minutes, drain. (I think DH used a little garlic salt instead of adding garlic here)

In a food processor, puree edamame, garlic, lemon zest, juce, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, think by adding water one tablesppon at a time. Season w/ 1/2 teaspoon of salt and 1/4 teaspoon peopper.

Refrigerate for at least 30 minutes or up to 1 day. Serve.

Makes 4 servings, each 115 calories, 4.1 grams fat, 8.2 grams protein, 10.4 grams carbs and 4.2 grams fiber

Becca,
I do drain the chickpeas first. I have found that the best way to get an optimal consistancy is to puree the heck out of it adding the olive oil while it is processing. Also, adding the little bit of light sour cream or yogurt help to give it a bit of a creamy texture too (after processing).
I have never made it with dried chickpeas so I'm not sure if it comes out differently.
Hope this helps.
Mimi

I have found one from the our paper, the 2/19/06 edition of The Houston Chronicle.

Fava bean hummus-like spread
2 cups fava (broad) beans (fresh or frozen)

A friend sent me this, but I've not tried it. And she gave it to me with tahini as an ingredient, which we won't use, since I am allergic to sesame. But here's another spread that can be treated similarly to hummus.

Black Bean "Hummus"

INGREDIENTS
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
[1 1/2 tablespoons tahini] contains sesame!!
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

DIRECTIONS
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini (unless avoiding sesame!), 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Bumping out of apparent popularity of hummus that's not really hummus. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Two recipes here do not use chickpeas, although I don't know if Favas are legumes.

I do know that fava is the latin word for bean.

"Ecco homo qui est fava"

If you're a fan of Mr. Bean, you'll recognize that from the theme song. "Behold the man who is a bean." [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Hannibal Lector likes fava beans with a nice chianti and someone's liver.