Tag Archives: garbanzo beans

Sunday Menu Planning

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I am feeling completely uninspired on the cooking front these past couple days.  I think this whole week has been uninspired.  I spent my whole vacation waiting for my vacation to happen–and now, here I am: Saturday afternoon.  I need to do chores, cook for the week, and do some lesson planning before school starts on Monday.  Break is, effectively, over.

The recipes I’ve decided to make this week come from, easily, one of my favorite blogs, Smitten Kitchen. This trio of Indian recipes looks really good.  The first recipe is a sour cabbage salad that highlights lemon juice and whole mustard seeds.  I’ve never bought or used mustard in its seed form, but it was cheap at my local supermarket, so I definitely won’t shy from it if it comes up again in recipes.  The next is a simple, yellow daal–and if you recall, I need to use up my grains and legumes, so this recipe looks perfect for that purpose.  Finally, I’ll make a black-eyed pea curry.  I’m looking forward to moving towards a more vegetarian diet again, and I think these three recipes will be a good transition back into meat free meals.

I also plan to make this bean salad, which is used as a sandwich filling.  I think I’ll use a different type of beans instead of garbanzo beans, though, in this recipe.  Garbanzo beans tend to taste like wet dog to me.

P.S. I bought some kimchi from a local Asian foods market in Eugene.  I think they make it on-site. I’ve never had it before.  I’m pretty excited.

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There isn’t enough hummus in your life

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Hummus: The Rap

I never liked hummus until I made it myself.  Most brands of store-bought hummus are gritty, chemical-y, sour, or bitter.  But I bought it time and time again, slathered it on freshly toasted pita, hoping that one day, I would find a brand that didn’t taste terrible.

When we moved to Oregon, I noticed something strange.  At every potluck we have ever attended, there were multiple types of hummus brought to the party.  Multiple.  Some store-bought, some homemade.  Oregonians love their hummus.

With the intention of fitting into our new culinary culture and finding something easy, nourishing, and vegetarian to eat for dinner this summer, my husband and I ended up making and eating hummus homemade nearly every night of the week.

It became an obsession:  I began googling hummus recipes, always searching for the perfect recipe.  It was the ideal summer food: no cooking required, cool, creamy, easy.

I was so very diligent in my search. Some would say monomaniacal.  I never found the perfect recipe, but my husband created his own and it was our go-to recipe when we were too afraid to try the weird ones I had been unearthing.

His recipe included: 2 cans of beans (garbanzo, cannellini, red kidney, etc.), a rounded tsp. of sunflower seed butter, 1-2 cloves of garlic (crushed), salt and pepper to taste, the juice of one small lemon, and enough olive oil to lubricate the blending process.

We made so much hummus this summer that we broke our brand new blender.  We bought it in May and it was toast by August.

Here is a list of the strangest and most delicious recipes we came across:

red lentil hummus

 

cilantro lime hummus

 

yellow curry and butternut squash hummus

 

white bean and roasted eggplant hummus

 

beet hummus