* 1 cup hot water
* 1 tablespoon raisins
* 1 pinch ground cinnamon
* 1/4 cup unsweetened applesauce
* 1 1/2 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 1 teaspoon maple syrup
* 1/2 teaspoon canola oil
* 1 teaspoon ground cinnamon
* 1 tablespoon ground flax seed
* 1 (15 ounce) can garbanzo beans, drained
* 1 tablespoon instant oatmeal
* 1 tablespoon shredded coconut
1. Pour the hot water over the raisins and cinnamon. Let stand for 10 minutes, then drain, and set aside.
2. Place the applesauce, peanut butter, vanilla extract, maple syrup, canola oil, and ground flax seed in the bowl of a food processor; process until smooth. With the motor running, slowly add the garbanzo beans, drained raisins, instant oatmeal, and coconut. Process until the mixture is smooth or to your desired consistency.
Nutritional Information open nutritional information
Amount Per Serving Calories: 33 | Total Fat: 1.1g | Cholesterol: 0mg
2 cans chickpeas (drained)
2 – 3 (your preference) cloves of fresh garlic
salt to taste (I didn’t measure, maybe a teaspoon?)
3 – 4 spoonfuls of lemon juice
blend until contents are completely smooth (sometimes 5
minutes, sometimes 10..just watch it)
if contents are too thick, add a little bit of water
place the hummus in your bowl and add 2 – 3 spoons of
tahini, mix with spoon until well blended
spread onto plate and top with olive oil, fresh parsley
or mint and ground red pepper or cumin (for color)
This is a basic, authentic recipe, nothing fancy.
I don’t know the exact measurements of the ingredients,
but this is as close as you are going to get.
Luv, Ana Banana
8oz firm tofu, drained & pressed (I use silken)
1 can (soup sized) beans, drained
(I usually use garbanzo, but great northren beans work too)
2 tablespoons tahini or peanut butter (it’s good either way)
1 small can diced green chilies
plenty of lemon/lime juice & garlic
8 taco shells
tons of salsa
2 cups of cooked rice (best if cooked in veggie stock!)
Combine all of the ingredients at the top of the list in a
food processor, and process until smooth.
Heat the taco shells, and spoon tofu/bean mixture into shells.
Garnish with veggies, and serve rice on side.
Make sure to have plenty of lime on hand, that really makes the recipe for me!
Submitted by: Nina
Prep Time: approx. 10 Minutes
” This recipe makes enough for a large party.
The tofu makes the hummus mild and creamy.
Add as much garlic as you like! ”
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste
1 Mince garlic in the large bowl of a food processor.
Add garbanzo beans, tofu, lemon juice, parsley, and tahini;
blend until smooth. Add ginger, cayenne pepper, and tamari; blend.
Season to taste with salt and black pepper. Blend in water if hummus is too thick.
Prep Time: approx. 10 Minutes
” This version of hummus contains tofu for added protein and extra creaminess,
and it uses peanut butter instead of tahini. Very easy and delicious! ”
1/2 cup diced silken tofu
1/4 cup lemon juice
2 tablespoons creamy peanut butter
2 tablespoons olive oil
3 cloves garlic
1 (19 ounce) can garbanzo beans, drained
1 Place tofu, lemon juice, peanut butter, olive oil, garlic, and
garbanzo beans in a blender or food processor.
Blend until mixture is smooth. Chill until ready to serve.
Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Total Fat 10g
1/4 cup water
1 15-16 ounce can garbanzo beans, drained and rinsed
1-2 cloves garlic
1-3 tsp. ground cumin
2 tbsps. lemon juice
chili powder to taste
Combine in a blender or food processor & process until smooth.