Wednesday, October 5, 2011

Olive Hummus recipe -Yum!

Hold on! While it's fresh in my head here's how I made my Olive Hummus today. My hummus is like my meatloaf. Never the same thing twice. But Gayle over at Lula Harp asked me for my recipe when she tasted my chipotle version. You could add a bit of chipotle powder instead of the olives, if you want a different flavor. But this is what I had on hand today. . .

1/2 cup of walnuts
1/4 cup ground flax seeds
1/4 cup toasted sesame seeds
4-5 cloves of garlic
1/4 cup olive brine
juice of one big lemon
1/4 cup oil
2 T of salsa 
1/4 cup water
3 cups cooked garbanzo beans
5-10 olives of your choice, pitted, uh-duh
1/2 tsp or kosher salt (use what you like)

Start with the nuts, seeds, garlic, brine and lemon juice in the processor. Grind to a smooth consistency (30-60 seconds). It'll be a bit gritty but it'll get smoother as you add the other ingredients.
Add the garbanzos, oil, salsa, and water and blend more, stopping and scrapping down the sides of the bowl as you go.
Taste, taste, taste as you go along. Need more salt, add some. Too thick? Add some more water,salsa or brine.

Traditional hummus calls for tahini (sesame butter) which I was out of, so I made my own nut butter with the walnuts, flax and sesame. The toasted sesame seeds have a much more pronounced sesame seed taste, than the raw tahini. I also like my hummus creamy and not quite as thick as store bought so add your liquids according to your preferences. You can always add more, but can't take 'em out. ;-). Weekly I make batches of beans and legumes. We eat some and freeze the rest in jars or sandwich bags. One full sandwich bag = 3 cups of garbanzos.

You all know I don't do exact measurements, so I just had to get that out of my head while it was fresh. And speaking of fresh, I gotta go eat some of that tasty goodness! Cheers. . .
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