Just made a load of hummus.

[no_hypocrisy]

Next: baking pita chips. (Brush circles lightly with EVO, cut into bite-sized pieces, and bake 200 degrees and check for doneness.)

And carrot and celery sticks.

Honestly, it's easy to make and so much cheaper. I have at least twice the amount at half the price of stuff in the supermarket.

[nadine_mn]

1. I like being able to make different flavors of hummus

like roasted pepper or for my husband, enough garlic to knock out a herd of vampires.

But I always ended up making too much for the 2 of us. The amount of pita chips we go through - cheaper to buy than make, but making them def tastes better

[MaggieD]

2. Hummus is great to make at home

And you can make so many different kinds so easily. 99% of the time it is so much better than what you can get at the grocery. However, when I am feeling super lazy the Mediterranean hummus at TJ's is the best I've ever found in the grocery (though I suspect much more fattening than mine because of the oil).

Last night I made homemade falafels in my waffle maker (to cut down on calories from frying). First time making them and I have to say they were delicious.

We had homemade hummus, carrots, and snap peas for dipping on the side.

[kentauros]

3. Whether you cook your own chickpeas, or use canned,

save the water! That's aquafaba and is one of the best egg-replacers ever discovered

What is aquafaba? (Bon Appétit)

13 Amazing things you can do with aquafaba

[MerryBlooms]

4. I made a batch of roasted red pepper and Siracha, yesterday.

I'm with you, love homemade hummus!

[justhanginon]

5. I like mine with cumin and a pinch of cayenne pepper.

I also toast my sesame seeds a tad darker when I make my tahini and it intensifies the sesame flavor but you really have to watch them, they go to dark real easy. Lot of chopped parsley in mine. Good stuff!

If you are so inclined, making your own pita bread is relatively easy and it is so good fresh. I paint a tiny bit of butter, both sides and heat them up in a skilllet. A little crusty on the outside and soft and warm on the inside. Yummmm!

[trueblue2007]

6. can you post a good recipe? hopefully LOW IN SODIUM. i have congestive heart failure

[Beacool]

8. Here

Hummus

http://www.lowsodiumcooking.com/free/Hummus.htm


Hi Ho Hummus

http://www.sodiumgirl.com/low-sodium-hummus/


Roasted Garlic Hummus (it uses sea salt)

http://www.theunsaltedheart.com/Hummus/Roasted-Garlic-Hummus.html

[trueblue2007]

10. thank you. this sounds yummy

A traditional Middle Eastern dip. This version that you make at home is much lower in sodium than most of the ones you buy pre-made. You should be able to find dried garbanzos with the other dried beans in most large markets. Feel free to adjust the spices or use different herbs to suit your own taste. If you can't find a low sodium tahini in the store you can make your own using our recipe.

1 c Garbanzo Beans,Soaked And Cooked
1/4 c Tahini
3 ea Garlic
3 T Lemon Juice
1/4 c Water
1 t Cumin
1/2 t Paprika
1 T Olive Oil

Place the cooked chick peas in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water. Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as desired. Spread into a shallow bowl, drizzle with olive oil. Garnish with lemon slices and minced parsley. Serve chilled

Yield: 8 Servings

Sodium Category: VeryLowSodium

[Beacool]

11. You're welcome.

I may try the garlic hummus. I love all things garlic.

[no_hypocrisy]

9. Try this:

Servings: Makes about 4 cups

• 1 cup dried chickpeas
• 2 teaspoons baking soda, divided
• 4 garlic cloves, unpeeled
• ⅓ cup (or more) fresh lemon juice
• 1 teaspoon kosher salt, plus more
• ⅔ cup tahini
• ¼ teaspoon (or more) ground cumin
• Olive oil (for serving)

Preparation

• Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse. 

• Combine soaked chickpeas and remaining 1 tsp. baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45–60 minutes. Drain; set aside. 

• Meanwhile, process garlic, lemon juice, and 1 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. 

• Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired. 

• Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.

[Beacool]

7. I like hummus, but my favorite is baba ghanouj.

I make mine similar to this recipe, minus the cayenne pepper.

http://www.simplyrecipes.com/recipes/eggplant_dip_baba_ghanouj/

BTW, this is a website that I found to have good recipes.