Portabella and Hummus Sandwich

Ingredients
Hummus ingredients.
See link: http://healthyfoodforahealthyou.blogspot.com/2014/03/sweet-red-pepper-hummus.html
Sprouted Bread.  We like Trader Joes and Ezekiel
Fresh Spinach

Directions
Make Hummus
Slightly cook portabellas on non-stick pan or grill
Toast your bread slightly.
Put portabellas in between 2 pieces of bread.
Toast the bread and portabellas together.
Watch so it doesn't burn
Remove bread and portabellas from heat.
Put hummus on your bread, add the portabellas and add spinach.
Eat!

Mustard Hummus

Ingredients
2 15 ounce can chickpeas rinsed and drained
4 T Lemon Juice
1 T spicy brown mustard
1/4 tsp salt
1 c chopped gr. onions (4-5 onions)
1 T reg mustard
1 T dijon mustard
1/2 tsp ground tumeric

Directions
Put into food processor.  Add water as necessary to blend.  Serve immediately with veggies, crackers, or chips.

White Bean Hummus

Ingredients

2 cups cooked white beans

3 T. lemon juice

1/2 tsp sea salt

1 tsp. basil

1 tsp. oregano

1 tsp. parsley

Directions

Put in food processor.  Add water as needed until creamy consistency.

Serve with chips or vegetables.

Can be used as a sandwich spread!

Yum!

Store in refrigerator.

Sweet Red Pepper Hummus

Ingredients

2 red bell peppers de-seeded and chopped

1/4 cup lemon juice

1 Tablespoon cumin

4 cups cooked garbanzo beans/chick peas (see notes about these below) 3- 15 ounce cans or a 16 ounce package of dried beans

1 tsp sea salt

1/2 tsp red pepper flakes

water as needed

There are three ways to go about obtaining cooked garbanzo beans.

The Fast Way.The first way is to get them out of a can already cooked.  Just make sure you rinse and drain them or you will have excessive unwanted flatulence!

The Middle Length Way and probably the most cost effective way. The second way is to get them in the hard dry form and soak them overnight.  Then, the next day, cook them for about 45 minutes after getting the water to boil and then putting it on simmer.  Rinse and drain.  Let cool.  Instructions are on the package.

The Long Way The third way is to boil them for 2 minutes, turn off the heat and let them sit for an hour, and then return them to boil and let them simmer for 1 1/2 hours.  Rinse and drain. Let cool.Instructions are on the package.

Directions

1.  Decide which version of Chickpeas that you are going to use and plan accordingly.

2.  Place the ingredients in a food processor. 

3.  Start to blend.  Add water slowly as need to form a dip-like consistency.

4.  Scoop out of food processor and put in a serving bowl.
5.  Chill if needed or desired.

6.  Serve with chips, pita bread or vegetables. We like to eat it with carrots and celery.

Yummy Hummus

Ingredients

1 onion chopped

2 15 ounce can chick peas/garbanzo beans

1 T. cumin powder

1 tsp. dried basil

1 tsp dried oregano

1 tsp. sea salt

¼ cup lemon juice

1 T. dried parsley

1 tsp. red pepper flakes

Directions

Saute onions in 2 T. olive oil until soft or transparent looking.  
Let onions cool before adding to other ingredients. 
While the onions are cooking drain and rinse the chickpeas.  
Put the rest of the ingredients in the blender.  
Add onions and add water if too thick.  
It should be the consistency of thick frosting.  
Sprinkle a few red pepper flakes on top. 
Serve with tortilla chips, pita chips, fresh pitas, carrots, celery...whatever you want. We like to use it as a spread when making a wrap.