How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

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Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


Beet Carpaccio



Thinly sliced beets (not beef) make up this beautiful nutrition-packed salad. I used golden beets from Space Girl Organics, but you could also use red beets.

Ingredients:
Fresh beets
soft goat cheese
Chopped fresh mint
Chopped nuts (I used cashews)
Olive oil
Your favorite vinegar (I used white balsamic)

Directions:
Preheat your oven (or toaster oven) to 375 degrees.

Wash and scrub the beets and place them in a small baking dish. Drizzle/Spray the beets with a small amount of oil, Add a 1/4 inch of water to the bottom of the pan. Tightly wrap the top of the pan with aluminum foil. Roast until tender (you can check for doneness by poking them with a knife).

Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets.

Remove from the oven. When the beets have cooled slightly the peel will come off easily. Using a knife, slice the beets very thinly. Slightly overlap slices on a serving platter. Sprinkle with the goat cheese, chopped mint, chopped nuts and drizzle with vinegar and olive oil. Season with salt and pepper if desired.


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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


Beet Carpaccio



Thinly sliced beets (not beef) make up this beautiful nutrition-packed salad. I used golden beets from Space Girl Organics, but you could also use red beets.

Ingredients:
Fresh beets
soft goat cheese
Chopped fresh mint
Chopped nuts (I used cashews)
Olive oil
Your favorite vinegar (I used white balsamic)

Directions:
Preheat your oven (or toaster oven) to 375 degrees.

Wash and scrub the beets and place them in a small baking dish. Drizzle/Spray the beets with a small amount of oil, Add a 1/4 inch of water to the bottom of the pan. Tightly wrap the top of the pan with aluminum foil. Roast until tender (you can check for doneness by poking them with a knife).

Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets.

Remove from the oven. When the beets have cooled slightly the peel will come off easily. Using a knife, slice the beets very thinly. Slightly overlap slices on a serving platter. Sprinkle with the goat cheese, chopped mint, chopped nuts and drizzle with vinegar and olive oil. Season with salt and pepper if desired.


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com