I used to buy it too but I beg you: try to make it yourself. Even from canned chickpeas (the way I do it most of the time) the end result was always above the store-bought ones I found. It's awesome, cheap, and delicious. Just don't forget the lemon juice (very important) and the cumin of course.
The way I do it is more like an amalgamation of many recipes I read on the web, and is pretty disordered; basically:
Pour both cans of chickpeas in a pot, including the water in the can. Add some more water (not much) after, so that all chickpeas are well covered.
Bring to a boil. Boil for like two minutes.
Strain the chickpeas, put the water from the pot aside, do not throw it away.
Blend the chickpeas. It'll look like a mess due to a lack of hydration; so before blending them you add some of the chickpeas cooking water to the blender on top of the chickpeas. Not much; try it with like three large spoons and if it still looks like a mess, add some more. You'll be able to tell when you have added enough: instead of a mess of chickpea fragments you'll see something that has roughly the consistency of hummus when blending. Again, you need very little added cooking water.
Move all the blended chickpea paste into a recipient. At this point you've got bland hummus: time to spice it up. Add a lot of cumin, the juices from lemons (I use two large lemons for two large chickpea cans and about 4/5 full small spoons of cumin), salt (quite a bit), some pepper, some olive oil, and finally crushed garlic (also quite a bit - I use like 6 or 7 cloves for two large chickpea cans). If you can find it, at this point you can also add one or two large spoons of Tahini - it's a sesame paste similar to peanut butter, except with sesame seeds instead of peanuts (if you can't find it, using sesame oil instead of olive oil above can be an OK alternative). As an aside, if you like a bit of a kick in your hummus, adding more crushed raw garlic at this stage will result in that.
Mix well. At this point you taste regularly and add spices and/or garlic and/or salt depending on how it tastes. Mix well after every time, until you're happy. Be aware at this point your hummus is likely still hot - the taste will feel different when cold. You can adjust spices and the like later if you want to be sure (though after doing it a few times you'll get the right feel for it even when it's hot).
At the last point, if the consistency isn't right you can add chickpea cooking water and/or olive or sesame oil if needed (usually isn't).
Awesome to hear, comrade :ancom-heart: ! as an aside, I'm sorry, re-reading myself I recommended three large cooking water spoons but that only works for me because I have a very small blender and need to blend the two full cans in 4/5 batches (with about 2.5 large spoons per batch); if you have a larger blender you'll likely need more in your single blending session. The rest of the proportions I suggested apply to the whole thing though. Anyway, seems you figured it out despite my mistake 👍
Camping dinner tonight (I shouldn’t be posting as I’m cozy by the fire but shhhh): spaghetti, beyond hot Italian sausage, homemade vegan pesto and nutritional yeast atop
ok. the recipe is for baked tofu with peanut sauce. recipe from Yewande Komolafe of the New York Times, slightly adapted to be vegan (optional honey and fish sauce removed entirely)
INGREDIENTS
2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
⅔ cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
½ cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso (brown miso ok too if you can't find red miso)
1 tablespoon grated ginger
(Optional, for a little spice) 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons molasses or sugar
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
(Optional -- I like the peppers plain, but you can pickle them with this step if you wish) In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, habanero, 2 tablespoons oil, 1 tablespoon molasses/sugar and 3/4 cup water. Stir until smooth and season to taste with salt.
Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes.
Add the remaining lime juice and 1 tablespoon molasses to the leftover peanut sauce in the bowl to make the dressing; set aside.
Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
Note: the peanut sauce can be made up to 3 days in advance and stored in the fridge.
Will that weekly event reoccur later ? I'm experimenting with making seitan from flour directly instead of powdered gluten and I feel that could be a useful contribution but I still need to experiment more, won't be ready this week.
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Hey you, :im-vegan:
Vegan fact of the day: did you know Hummus is absolutely awesome, and doesn't involve the torture and murder of sentient beings ? :chickpea:
Amazingly, so do tofu :tofu-cool: and seitan :vegan-seitan:
I bought so much hummus on Friday :chickpea:
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I used to buy it too but I beg you: try to make it yourself. Even from canned chickpeas (the way I do it most of the time) the end result was always above the store-bought ones I found. It's awesome, cheap, and delicious. Just don't forget the lemon juice (very important) and the cumin of course.
I'd love to try and actually have two cans of chickpeas. Do you have a recipe you'd recommend? I can just look one up too
The way I do it is more like an amalgamation of many recipes I read on the web, and is pretty disordered; basically:
At the last point, if the consistency isn't right you can add chickpea cooking water and/or olive or sesame oil if needed (usually isn't).
Hey! I finally made this! It was really tasty and way better than buying it. Thanks again for the recipe :)
Awesome to hear, comrade :ancom-heart: ! as an aside, I'm sorry, re-reading myself I recommended three large cooking water spoons but that only works for me because I have a very small blender and need to blend the two full cans in 4/5 batches (with about 2.5 large spoons per batch); if you have a larger blender you'll likely need more in your single blending session. The rest of the proportions I suggested apply to the whole thing though. Anyway, seems you figured it out despite my mistake 👍
Haha yes! I made it a second time and it came out very well (first wasn't as spreadable). Regardless, it tasted great :)
Omg thank you! I'll try making it this week :avoheart:
Good fact
trying Huel cause I got curious. I'll try to report back.
Camping dinner tonight (I shouldn’t be posting as I’m cozy by the fire but shhhh): spaghetti, beyond hot Italian sausage, homemade vegan pesto and nutritional yeast atop
:meow-bounce:
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I had a good recipe recently, but it isn't mine.
deleted by creator
ok. the recipe is for baked tofu with peanut sauce. recipe from Yewande Komolafe of the New York Times, slightly adapted to be vegan (optional honey and fish sauce removed entirely)
INGREDIENTS
2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
⅔ cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
½ cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso (brown miso ok too if you can't find red miso)
1 tablespoon grated ginger
(Optional, for a little spice) 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons molasses or sugar
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
(Optional -- I like the peppers plain, but you can pickle them with this step if you wish) In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, habanero, 2 tablespoons oil, 1 tablespoon molasses/sugar and 3/4 cup water. Stir until smooth and season to taste with salt.
Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes.
Add the remaining lime juice and 1 tablespoon molasses to the leftover peanut sauce in the bowl to make the dressing; set aside.
Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
Note: the peanut sauce can be made up to 3 days in advance and stored in the fridge.
Will that weekly event reoccur later ? I'm experimenting with making seitan from flour directly instead of powdered gluten and I feel that could be a useful contribution but I still need to experiment more, won't be ready this week.
hello :im-vegan: !
:avoheart: y'all are great
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I'm vegan
Pulses