Here is a Delicious Recipe for a Mustard Green Hummus (or your favorite greens). And great ideas for wraps! Soooo Good and good for you. Chef Nick notes that he always has fresh HEA style hummus made up. “I’m constantly experimenting – adding all sorts of veggies – and I’m never disappointed. One of the beautiful benefits of our lifestyle is that we can mix just about any veggie with any other veggie, and season with just about any herb and the end result is always great.”
Nick’s Fabulous Hummus
Recipe for Hummus with Mustard Greens – HEA Style by Nick Iula
• 3 Small cans of Garbanzo Beans
• 6 nice fat cloves of garlic
• Freshly Squeezed Juice of 3 lemons
• 1 small can of salt free or low sodium mustard greens (any canned or steamed greens will work*)
• Basil Dried – 1 tablespoon
• Pine Nuts – 1 tablespoon (you can substitute walnuts or black walnuts)
• Ground Black Pepper to taste
*Nick notes “I have used fresh, frozen, canned greens with minimal differences. I have even used dehydrated kale! Kale, mustard, collards, turnip, spinach – they all work perfectly and any bitterness seems to disappear.”
Nick Adds: “Don’t take these quantities too seriously – a little more or less will not matter!”
• Open and strain garbanzo beans – rinse with warm water very well. Set aside
• Put the, garbanzo beans, dried basil, nuts, strained can of mustard greens, lemon juice, and some black pepper in a blender. Blend to your preference of smoothness. Whether it is a rough puree, or a super velvety smooth puree, it will be great.
If it is tough to blend, add some warm water to your blender to help the puree process. Add about one tablespoon at a time. It helps, if after every 30 seconds of blending, you stop the blender and use a spatula to scrape everything to the center of the blender.
• When your Hummus is the right consistency for you, scrape out of the blender and store air-tight in your refrigerator. It will last about 6 days in your refrigerator.
Read about Hummus Variations below!
Ideas for Creating Delicious Wraps with your Hummus :
Hummus with Wrap Fixings – Nick served these for lunch at a virtual PlantStrong conference we attended.
Spread your wraps generously with hummus and add your favorite fixings:
Shown in picture Spinach Wraps (Nick also likes high fiber whole wheat).
Roasted Eggplant with Paprika, garlic, black pepper (could also coat with a puree of those herbs and tomato paste, basil, pine nuts, red wine)
Sauteed Mushrooms (in small amount of veggie broth or Nick uses Vermouth for an extra “something” … NO oil) with garlic powder, onion powder, and small jalapeno pepper (removed after cooking)
Artichoke Hearts – yummy plain from the can, or Nick likes to “let them sit in a blend of lemon juice, white vinegar, basil, oregano, minced garlic, onion powder and black pepper for 2 days!”
Peppers sauteed (Read this blog for sauteeing without oil) with minced garlic, onions, black pepper, basil(or raw sliced sweet peppers add a nice crunch), olives, and roasted red onions.
Roasted red onions – season with garlic powder, paprika, black pepper, thyme, sage
Try these Hummus Variations:
Any one of these creates a different flavor:
• Add a small jar of strained red roasted peppers in place of greens.
• Add a tablespoon full of tahini (voided of oil).
• Add a bunch of fresh basil leaves to the blender.
• In place of canned greens, add a bunch of fresh greens steamed.
• Pressure cook about 2/3 pounds of dried garbanzo beans in place of canned beans. If you do this method, you might want to add ½ teaspoon of lite soy sauce.
• Add to the blender, one heaping tablespoon full of ground turmeric.
And have fun with your favorite spices and herbs and veggies for your hummus!
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