Best Kimberly Gales Banana Almond Hummus Recipes

ALMOND HUMMUS

Steps:

• In food processor, purée all ingredients except water until smooth.
• Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended.
• Refrigerate, covered. Enjoy!

BEST HUMMUS

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

BANANA BREAD HUMMUS

Steps:

• In a food processor, pulse the chickpeas, banana chips and walnuts until they form a rough paste. Add the almond milk, maple syrup, vanilla, cinnamon, salt and banana and blend until incorporated. Garnish with additional banana chips, walnuts and a drizzle of maple syrup. Serve with sliced apples and pretzels.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

KIMBERLY GALE'S BANANA ALMOND HUMMUS

Steps:

• In bowl cover dates in boiling water and allow to plump for 5 minutes. Drain, pit and chop coarsely.
• IN blender [or food processor]: Combine all ingredients and processor until smooth. Add cinnamon to taste. The recipe called for a dash. Scrape down sides as needed.
• Pour into serving bowl.
• Garnish if desired with honey [do not use for non-Apian vegans or vegetarians] or other liquid sweetener and sprinkle with chopped toasted almonds.