New Years Resolutions and Hummus Recipe

So here’s a little update for you on my New Years Resolutions. For those of you who don’t remember what they are (because really, why would you memorize my resolutions) here they are:

  • I want to cook more with DRY beans and quit being so afraid of the soaking concept
  • I want to plan dinners ahead of time to use more of my long term foods
  • I want to find a way to help people who hate excel do an effective 3 month food supply plan even though the current excel file ROCKS! But I know, I know you don’t all love excel

Well good news – I’m doing alright. You’ll have to wait on the 3 month supply surprise just a little longer though. I have also been doing a lot better at planning dinners ahead of time.

And now for the beans. I have been into this humus kick for a little while now and buying it at the grocery store. I realized it was kind of full of preservative’ish junk and it was getting pricey. So I decided this would be my first guinea pig for using DRY beans. Turns out all my fears and anxiety were unnecessary. It was easy and DELICIOUS.

I got this recipe from the Safely Gathered In Blog. For full instructions, go to their blog. They have a lot of good pictures and instructions!

Roasted Red Pepper Hummus Recipe

2 cups soaked chickpeas or 1 can beans, drained
1/4 cup lemon juice
1 Tbsp Tahini (sesame seed oil)
2 cloves garlic or garlic powder
1 tsp curry powder
1/2 jar of roasted red peppers, drained

Mince the garlic, put in food processor. Add the garbanzo beans, puree. Add the oil and juice, puree again. Drain and add roasted red peppers, add curry, blend.

If the beans are soft, then you’ll only have to process for a minute. When using soaked, but not cooked beans, process for five minutes or until smooth. Use as a spread or a dip.

MY FINDINGS:

I used olive oil instead of Tahini and liked it just fine. I also didn’t do the red peppers and curry powder, but I’m boring like that. Lemon Juice, Olive oil and Garlic are delicious enough all together for me.

You might want to try cooking the whole bag of beans, THEN splitting the beans into 4 or 5 ziploc baggies and freezing them for a quick treat on another day. 1 bag of beans got me 5 servings for around $2.50. Buying it pre-made from the store would have cost me over $20!

To make it an even yummier treat, I put hummus on reduced fat triscuit crackers and a piece of turkey pepperoni on top. I mean who doesn’t like pizza snacks! I am in love with making food storage healthy and cheap!


  • Vickie West

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  • Mercedes in Las Vegas

    I love all the updates you send thank you it has helped me more than you know. You are a blessing Mercedes in Las Vegas Nevada

  • Chefkim

    I love making hummus, and I usually purchase bags of dry chickpeas when I see them on sale. Then, when the mood strikes, I soak a bag or two overnight and can them in quarts the next day with my pressure canner. Each 1 lb. bag makes about 2 quarts of chickpeas, and then whenever I want to make hummus, all I have to do is pop the lid, drain, and rinse. Ready for my recipe!

  • max191

    What a comprehensive and interesting blog. Really nice to read it. Please include more details if possible.
    regards
    charcoal grill

  • Anonymous

    I looked on line for a Tahini recipe on line. It is very easy to make. You just toast sesame seeds in the oven and then put in your food processor with olive oil till it is
    the consistance of paste.

  • luv_foodstorage

    I looked on line for a Tahini recipe on line. It is very easy to make. You just toast sesame seeds in the oven and then put in your food processor with olive oil till it is
    the consistance of paste.

  • Thanks for the info, we had no idea!

  • Michael

    About Tahini. It is not sesame oil, though you could probably substitute. Tahini is sesame paste. What you probably should put in your hummus, if you can find it, is tahina, which is a fermented sesame product. If you find an authentic falafel stand, tahina is the runny white stuff that’s got a sharp taste to it.

  • Michael

    About Tahini. It is not sesame oil, though you could probably substitute. Tahini is sesame paste. What you probably should put in your hummus, if you can find it, is tahina, which is a fermented sesame product. If you find an authentic falafel stand, tahina is the runny white stuff that's got a sharp taste to it.

  • Pingback: Plan It: Hummus Recipe — You know you want it! | Fun With Food Storage()

  • Thank you so much! I am going to try this this weekend. I have been wanting to make hummus and had everything except the tahini. I couldn’t find it in the grocery store and didn’t know it was sesame oil until now. I already have sesame oil in my cupboard! Yeah! If only I’d known that was what tahini was, I could have made a long time ago. Oh well.

    I’m the enrichment emergency prep person in RS now and plan on doing a full enrichment taste test night on using beans this spring/summer. That means I too have to get over my fear of soaking and using beans. 🙂 I will look forward to more of your findings for help. Thanks again for the great blog!

  • Thank you so much! I am going to try this this weekend. I have been wanting to make hummus and had everything except the tahini. I couldn’t find it in the grocery store and didn’t know it was sesame oil until now. I already have sesame oil in my cupboard! Yeah! If only I’d known that was what tahini was, I could have made a long time ago. Oh well.

    I’m the enrichment emergency prep person in RS now and plan on doing a full enrichment taste test night on using beans this spring/summer. That means I too have to get over my fear of soaking and using beans. 🙂 I will look forward to more of your findings for help. Thanks again for the great blog!

  • Jen

    I love hummus! Thanks for the info

    Jen

  • Jen

    I love hummus! Thanks for the info

    Jen