Oh boy, now I really enjoy teaching again! I have missed my days as a culinary arts teacher. My daily cooking demonstrations were the favorite part of my day but now I feel like I am teaching again to anyone out there watching in Internet land. I love telling the world about products that I enjoy and recipes I make up. Yesterday I posted a cooking demonstration video on You Tube of my black bean hummus recipe. I used my new Ninja blender/food processor. That thing is super powerful! I got it for free for testing their Shark mop! I like the mop but I LOVE the food processor. But I have made this exact same recipe with my 1950s avocado green blender and it came out the same way. It just took longer and was tougher to get all of the product out of the bottom once it was all blended. A friend reminded me that I should make the recipe more visible so you don't have to watch the whole video each time you want to make black bean hummus so I have jotted it down below. If you cant find avocado oil in your local store or health food store or you can use Extra Virgin Olive Oil (EVOO). EVOO and Avocado oil have similar properties. For cooking avocado oil may be superior due to its higher smoking point. But you can use either oil for this recipe or omit the oil all together if you prefer. The texture is altered only minimally.
Here is the link to my You Tube video:
Bikini Baking Lady's Black Bean Hummus
Black Bean Hummus Recipe:
2 Cans Black Beans (drain and reserve liquid)
1/2 Cup fat free plain Greek yogurt (or same quantity of cottage cheese or sour cream)
2 Tablespoons Tahini
2 Tablespoons minced garlic
2 Tablespoons nutritional yeast
2 Tablespoons real lemon juice (squeeze it...use your muscles! ;-)
1 Tablespoon avocado oil
Fresh sea salt to taste
Fresh cracked pepper to taste
1/4 to 1/2 cup reserved black bean liquid from the can
Mix all ingredients in a blender or food processor until smooth and creamy. Use it as a dip for fresh veggies or as a condiment with sandwiches or wraps. Enjoy Bikini Style!
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