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Christian Vegetarian Association Presents:
Take
Heart!
White Bean Hummus with Fresh Thyme and Basil
(www.forksoverknives.com)
Ingredients: 2 cups cooked cannellini (white
kidney) beans (drained and rinsed if using canned beans) 1
tablespoon freshly squeezed lemon juice 2 tablespoons tahini 1
small to medium clove garlic, sliced 2 tablespoons red wine
vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon sea salt 2
½-3 teaspoons fresh thyme, roughly chopped 1/4 cup fresh basil,
torn or roughly chopped 1-2 tablespoons water (may not need, just
to thin dip as desired) Freshly ground black pepper to taste
Instructions: - In a food processor, combine all
ingredients except water, thyme, and basil. - Purée until smooth,
gradually adding water as desired to thin dip and scraping down
sides of bowl as needed. - Add thyme and basil and purée briefly
to incorporate ingredients. Chef’s Notes: You can
make this dip look very elegant. Try piping the dip into mini-bell
peppers (cut in half), halved grape tomatoes, or endive leaves.
Alternatively, spread it thinly on slices of bread with a layer of
“shaved” cucumber (using a vegetable peeler to remove thin strips
lengthwise off cucumber, before reaching the seedy portion). Cut
crusts off bread and slice in strips or cut in shapes with cookie
cutters. Make a double batch of this hummus and store
portions in the freezer. It thaws wonderfully!
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights
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