Re: Zucchini Hummus Recipe

[Guest guest]

Wow, that sounds really yummy! Thanks for sharing In His Grace…Robbie From: [mailto: ] On Behalf Of kristenkaywinterSent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a " t " but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

OH MY! I just realized I forgot the garlic!  Garlic is my favorite too. Ha.On Wed, Aug 17, 2011 at 3:28 PM, Robbie <Lordshelpr@...> wrote:

 

Wow, that sounds really yummy! Thanks for sharing 

In His Grace…Robbie

 From: [mailto: ] On Behalf Of kristenkaywinter

Sent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe

   I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/

1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil

1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a " t " but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

I just decided to try dry, soaked chick peas in my crock pot. Put em on high & thought I had to wait 6 hours. Good to know it's only 2 or 3. I'm going to try ur recipe. Have everything but the zuchini. Thought I'd try squash or almond butter. IrisOn Aug 17, 2011, at 3:15 PM, "kristenkaywinter" <kristen.k.winter@...> wrote:

I just wanted to share what I made in the VM this afternoon.

http://www.weeklygreens.com/recipes/zucchini-hummus/

1-15-oz. can chick peas, drained and rinsed

1 medium zucchini, roughly chopped

2 garlic cloves, smashed and roughly chopped

1/4 cup chopped parsley

1/2 cup chopped fresh basil leaves

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

*of course I didn't follow the recipe to a "t" but it is really tasty and a fun green.

OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

THANKS for sharing! I LOVE Hummus and this looks like a nice twist!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Aug 17, 2011, at 3:15 PM, kristenkaywinter wrote:

I just wanted to share what I made in the VM this afternoon.

http://www.weeklygreens.com/recipes/zucchini-hummus/

1-15-oz. can chick peas, drained and rinsed

1 medium zucchini, roughly chopped

2 garlic cloves, smashed and roughly chopped

1/4 cup chopped parsley

1/2 cup chopped fresh basil leaves

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

*of course I didn't follow the recipe to a "t" but it is really tasty and a fun green.

OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

, this sounds yummo - thanks for sharing! Love the slowcooker idea for the chickpeas as well!Just a basic question - what amount of dried chickpeas do you use to sub for a 15oz can? JaneOn 18/08/2011, at 5:07 AM, Bridge wrote: OH MY! I just realized I forgot the garlic! Garlic is my favorite too. Ha.On Wed, Aug 17, 2011 at 3:28 PM, Robbie <Lordshelpr@...> wrote: Wow, that sounds really yummy! Thanks for sharingIn His Grace…Robbie From: [mailto: ] On Behalf Of kristenkaywinter Sent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/ 1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil 1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a "t" but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

I got my food scale out and measured 15 oz.  In the VM it was around the 2 cup mark. On Wed, Aug 17, 2011 at 11:35 PM, Jane <jane01@...> wrote:

 

, this sounds yummo - thanks for sharing!  Love the slowcooker idea for the chickpeas as well!Just a basic question - what amount of dried chickpeas do you use to sub for a 15oz can?  Jane

On 18/08/2011, at 5:07 AM, Bridge wrote:   OH MY! I just realized I forgot the garlic!  Garlic is my favorite too. Ha.

On Wed, Aug 17, 2011 at 3:28 PM, Robbie <Lordshelpr@...> wrote:

 Wow, that sounds really yummy! Thanks for sharing

In His Grace…Robbie  

From: [mailto: ] On Behalf Of kristenkaywinter

Sent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe

   I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/

1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil

1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a " t " but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

Thanks I'm surprised it would be 15oz dry weight to sub for 15oz cooked weight? I thought it would be much less as the chickpeas increase in volume & weight when soaked & cooked. cheersJaneOn 19/08/2011, at 1:03 AM, Bridge wrote: I got my food scale out and measured 15 oz. In the VM it was around the 2 cup mark. On Wed, Aug 17, 2011 at 11:35 PM, Jane <jane01@...> wrote: , this sounds yummo - thanks for sharing! Love the slowcooker idea for the chickpeas as well!Just a basic question - what amount of dried chickpeas do you use to sub for a 15oz can? Jane On 18/08/2011, at 5:07 AM, Bridge wrote: OH MY! I just realized I forgot the garlic! Garlic is my favorite too. Ha. On Wed, Aug 17, 2011 at 3:28 PM, Robbie <Lordshelpr@...> wrote: Wow, that sounds really yummy! Thanks for sharing In His Grace…Robbie From: [mailto: ] On Behalf Of kristenkaywinter Sent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/ 1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil 1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a "t" but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

Jane,  If I understand your comment (I still have not started my coffee) when I measured the chickpeas they were already soaked/cooked - so same as a can of beans.  Unless when they weight 15 oz in a can they count the liquid.  But if you're the type that can deviate from a recipe it should not make much of a difference.  

On Thu, Aug 18, 2011 at 9:53 PM, Jane <jane01@...> wrote:

 

Thanks  I'm surprised it would be 15oz dry weight to sub for 15oz cooked weight?   I thought it would be much less as the chickpeas increase in volume & weight when soaked & cooked.  

cheersJaneOn 19/08/2011, at 1:03 AM, Bridge wrote:   I got my food scale out and measured 15 oz.  In the VM it was around the 2 cup mark. 

On Wed, Aug 17, 2011 at 11:35 PM, Jane <jane01@...> wrote:

  , this sounds yummo - thanks for sharing!  Love the slowcooker idea for the chickpeas as well!Just a basic question - what amount of dried chickpeas do you use to sub for a 15oz can?  

Jane On 18/08/2011, at 5:07 AM, Bridge wrote:   OH MY! I just realized I forgot the garlic!  Garlic is my favorite too. Ha.

On Wed, Aug 17, 2011 at 3:28 PM, Robbie <Lordshelpr@...> wrote:

 Wow, that sounds really yummy! Thanks for sharing

In His Grace…Robbie  

From: [mailto: ] On Behalf Of kristenkaywinter

Sent: Wednesday, August 17, 2011 2:16 PM Subject: Zucchini Hummus Recipe

   I just wanted to share what I made in the VM this afternoon.http://www.weeklygreens.com/recipes/zucchini-hummus/

1-15-oz. can chick peas, drained and rinsed1 medium zucchini, roughly chopped2 garlic cloves, smashed and roughly chopped1/4 cup chopped parsley1/2 cup chopped fresh basil leaves1/4 cup olive oil

1/2 teaspoon salt1/4 teaspoon black pepperJuice of 1/2 lemon*of course I didn't follow the recipe to a " t " but it is really tasty and a fun green.OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

[Guest guest]

Okay, I am always adapting things, and took this recipe and played with it.

Threw in one can of drained garbanzo beans or chick peas and some oil. Then

added lemon juice and the seasonings mentioned below minus the salt. I " cleaned

out " the remaining vegetable soup bouillion paste in my better than bouillion

jar, and also added some dill weed instead. Added half a peeled and cut up

cucumber and then ran the machine. After blended decided to add another drained

can of beans and blend again. Hardest part of this whole recipe is getting it

all out of the container.

>

> I just wanted to share what I made in the VM this afternoon.

>

> http://www.weeklygreens.com/recipes/zucchini-hummus/

>

> 1-15-oz. can chick peas, drained and rinsed

> 1 medium zucchini, roughly chopped

> 2 garlic cloves, smashed and roughly chopped

> 1/4 cup chopped parsley

> 1/2 cup chopped fresh basil leaves

> 1/4 cup olive oil

> 1/2 teaspoon salt

> 1/4 teaspoon black pepper

> Juice of 1/2 lemon

>

> *of course I didn't follow the recipe to a " t " but it is really tasty and a

fun green.

>

> OT: I cooked the dried chickpeas in a crock pot and has been the most

successful attempt at preparing dried beans. I soaked overnight, drained/rinsed

in the morning, put plenty of water back in crock pot with beans and let it sit

on High for 3-4 hours. They came out great.

>

[Guest guest]

Using the "make-something-to-use-what-is-in-the-container-clean-it-out" rule, what could you make with left over hummus to clean it out?I'd be interested to try one of my blended salads - hummus would go good in one of those./msearch?date=any & DM=------------ & DD=---- & DY=---- & DM2=------------ & DD2=---- & DY2=---- & AM=contains & AT= & SM=contains & ST=blended+salad & MM=contains & MT= & charset=UTF-8OR a V8 juice?Or a soup?

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Sep 10, 2011, at 3:05 PM, flnancy1958 wrote:

Okay, I am always adapting things, and took this recipe and played with it. Threw in one can of drained garbanzo beans or chick peas and some oil. Then added lemon juice and the seasonings mentioned below minus the salt. I "cleaned out" the remaining vegetable soup bouillion paste in my better than bouillion jar, and also added some dill weed instead. Added half a peeled and cut up cucumber and then ran the machine. After blended decided to add another drained can of beans and blend again. Hardest part of this whole recipe is getting it all out of the container.

>

> I just wanted to share what I made in the VM this afternoon.

>

> http://www.weeklygreens.com/recipes/zucchini-hummus/

>

> 1-15-oz. can chick peas, drained and rinsed

> 1 medium zucchini, roughly chopped

> 2 garlic cloves, smashed and roughly chopped

> 1/4 cup chopped parsley

> 1/2 cup chopped fresh basil leaves

> 1/4 cup olive oil

> 1/2 teaspoon salt

> 1/4 teaspoon black pepper

> Juice of 1/2 lemon

>

> *of course I didn't follow the recipe to a "t" but it is really tasty and a fun green.

>

> OT: I cooked the dried chickpeas in a crock pot and has been the most successful attempt at preparing dried beans. I soaked overnight, drained/rinsed in the morning, put plenty of water back in crock pot with beans and let it sit on High for 3-4 hours. They came out great.

>

[Guest guest]

When I make hummus, I reserve about a half cup of chickpeas, then add them to

the leavings from the hummus, buzz it all up and freeze into cubes in an ice

cube tray, which I transfer to a mason jar (can use a zipper bag) when frozen.

The frozen cubes are great to toss in a stew, soup, sauce, gravy, or any recipe

where you want to add creaminess without adding dairy.

> >

> > I just wanted to share what I made in the VM this afternoon.

> >

> > http://www.weeklygreens.com/recipes/zucchini-hummus/

> >

> > 1-15-oz. can chick peas, drained and rinsed

> > 1 medium zucchini, roughly chopped

> > 2 garlic cloves, smashed and roughly chopped

> > 1/4 cup chopped parsley

> > 1/2 cup chopped fresh basil leaves

> > 1/4 cup olive oil

> > 1/2 teaspoon salt

> > 1/4 teaspoon black pepper

> > Juice of 1/2 lemon

> >

> > *of course I didn't follow the recipe to a " t " but it is really tasty and a

fun green.

> >

> > OT: I cooked the dried chickpeas in a crock pot and has been the most

successful attempt at preparing dried beans. I soaked overnight, drained/rinsed

in the morning, put plenty of water back in crock pot with beans and let it sit

on High for 3-4 hours. They came out great.

> >

>