Tuesday, October 2, 2012


Everybody knows what hummus looks like so I decided to post this photo of a mama and her cute baby. This is from a trip we took to Wyoming a few years ago, miss that place.

I have thought about posting a recipe for hummus for awhile because I make it all the time.  It's a great source of protein and I like to have it around for a quick snack. Sometimes I make it spicy, sometimes I use a lot of lemon, and sometimes I omit garlic. When we were in Asheville this Summer, Tammy made me a batch for our ride home. I noticed she used soy sauce in her concoction and once I tried it made that way, I was committed to using soy in mine. It adds a great umami element. Recently I was looking on the website spabettie and saw she uses miso. I liked the idea of adding the benefits of miso, and thought it turned out really yummy. I changed the recipe a bit, still added a little soy and did not use ginger, which she calls for. I also did not add the lemon zest but will probably try that next time. I had to add water and oil to get it to incorporate. You could just use water.

Into the cuisinart:
1 15 ounce can of garbanzo beans, drained and rinsed
4-6 TB fresh lemon juice
1/2 tsp garlic
1 TB white miso
1 TB tahini
1 TB olive oil
1/2 tsp soy sauce
2 TB water
lemon zest (optional)

From the website care2:

The 10 scientifically researched benefits of eating miso
1. Contains all essential amino acids, making it a complete protein.
2. Stimulates the secretion of digestive fluids in the stomach.
3. Restores beneficial probiotics to the intestines.
4. Aids in the digestion and assimilation of other foods in the intestines.
5. Is a good vegetable-quality source of B vitamins (especially B12).
6. Strengthens the quality of blood and lymph fluid.
7. Reduces risk for breast, prostate, lung and colon cancers.
8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
9. Strengthens the immune system and helps to lower LDL cholesterol.
10. High in antioxidants that protects against free radicals.

Read more: http://www.care2.com/greenliving/10-benefits-and-uses-for-miso.html#ixzz28B5ACru5

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