Monday, January 17, 2011

Frugan: Black Bean Hummus & Awesome Raw Salad


I love hummus so much! My traditional hummus is really good, but sometimes it's fun to think outside the box. For instance, you can replace the tahini with peanut butter and add a T of toasted sesame oil. Peanut butter is cheaper and easier to find that tahini. Just make sure your PB has no sugar added. The sickly sweet and corn syrup sweetened brands would be pretty gross!

I have used many different beans including black eyed peas in my hummus. Today I had some black beans, so I decided to throw a quick spread together.

Black Bean Hummus
  • 2 cloves garlic
  • 1 t Tony’s Creole Seasoning 
  • 2 T  lime juice
  • 2 T  no sugar added peanut butter
  • 1 1/2 c black beans
  • 1 chipotle pepper in adobo (from a can) or 1/2 tsp smoked paprika is you don't like heat.
Method:
  1. Pulse garlic and Tony’s
  2. Add the rest of the ingredients and process until smooth

You definitely want to let this sit for a bit to allow all of the flavors to get to know each other

If you ever find yourself with leftover hummus, you use it in soup or burgers

Do you have any favorite hummus recipes? 

I think the next recipe I'll share will be my Middle Eastern Lentil Hummus. It is sooo good! 


This morning I was craving some raw veggies. I knew I had kale and turnips, ginger, garlic and sesame seeds. I created a delicious dressing that is infused with so much flavor, but no oil. I used chia seeds to both thicken the dressing and provide a satisfying mouthfeel.  I normally use flax meal in my dressings, but chia works even better I think.  I tossed both the kale and the turnip in the salad dressing along with a fair amount of siracha. 


Sesame Ginger Chia Dressing
  • 3 T toasted sesame seeds
  • 1 T chia seeds
  • 1 c water, broth or bean cooking liquid
  • 2 T soy sauce
  • 2 cloves garlic 
  • 2 T chopped ginger
  • pinch stevia
  • 1/4 t lemon peppper
  • 1/8 t cumin
  • 2 T apple cider vinegar
  • 1 tsp toasted sesame oil
Blend everything for a minute or two in a blender. Allow mixture to sit for 30 minutes so it can thicken up. 

If you don't have chia seeds, you can use 1 T of flax meal. 

Here's a sneak peak to tomorrow's post! Sugar Free Chocolate Energy Balls & Sugar Free Chocolate Frosting with a fun secret ingredient. I'm sure if you put your thinking caps on you can guess what it is!

Just in case you missed yesterday's post and you love spicy foods, click HERE for my Habanero Sauce Recipe! 

As I said in yesterdays post, I am jumping in full force with my cookbook. If any of you have any recipes you'd like to see, I am open to suggestions. Leave a comment or email me with recipes you'd like to see fruganized (frugal vegan)! 

18 comments:

  1. Melody,
    Your black bean hummus and sesame dressing sounds perfect. AND I have all the ingredients for both!
    Thanks for sharing,
    Aimee

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  2. I just made "traditional" chickpea/tahini hummus which is actually unusual for me, I'm a huge fan of using random beans, nut butters and other flavours. Hummus is so delicious...why stop at chickpeas, right? That salad looks delish, I'm totally going to try that dressing, I've never done a chia seed dressing before

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  3. I really like the idea of sesame oil in hummus....I think I might try a spin on that! :)

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  4. hummus! what did we do without it? i mean, there WAS a time when i had never heard of the stuff:)my fav bean to use in hummus is great northern beans. they dont take as much spices and fat to make it taste great, compared to chickpeas (imo).also they are lower oin carbs than others. every little bit counts:) is the secret ing in the frosting...beans? lol i tried to make black bean brownies but they did NOT turn out right!maybe you could put that in your cookbook?

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  5. This all looks amazing Mel! (especially the chocolate :). I don't like tahini much but love hummus, so I just add a couple tablespoons of olive or sesame oil, along with lemon juice, curry powder, and a bit of garlic. My favorite way to eat hummus is to make it kind of thin and then blob it on top of my salads!

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  6. I love black beans. I love hummus. But for some reason, I don't love black bean hummus. Maybe I haven't met the right one yet?

    I never thought of putting chia seeds in a salad dressing. I am so curious to try yours out, though!

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  7. I had been thinking about trying out chia seeds as a dressing thickener... This sounds perfect! Nice and light- I really don't like oily, fatty salads.

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  8. Wait! I want to try the black bean hummus, but have not idea what Tony's is????

    Christy

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  9. That hummus recipe is really creative!

    Everything looks so YUM!

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  10. Hi Melody,

    Thank you very much for your blog. It is a complete revelation to me. I am attempting to become vegan and your recipes and efforts are such an inspiration. I can't wait for your book to come out, please post more info as it comes available (which I am sure you will do!)

    Thanks again and all the best,

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  11. Christy, Tony's is Tony's Creole Seasoning. You can buy it in the spice aisle or most grocery stores.

    Thanks everyone for the kind comments!

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  12. I just tried the energy balls. They are fabulous. really!!!

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  13. this dressing looks amazing! I just found your blog via foodgawker and followed your beet salad post to this one! I love that it's not an oil based dressing- fabulous! I cannot wait to make it. Did you use a spiralizer to make the salad veggies? I have a spiralizer but only make one dish with it...Raw Pad Thai!

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  14. Hi Sonia, I use this spiralizer:
    http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ

    Raw Pad Thai is one of my favs! Thanks for visiting my blog.

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  15. Is there any substitution for the Tony's Creole Seasoning? I don't know if I could use it often enough to warrant buying it just for this dish.

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  16. Anonymous10:11 AM

    Looks awesome! Did you use a spiralizer gadget on the turnips (and also on beets on one of your other recipes?)

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  17. Hummus is a vegan cliche. But I never ever get tired of it since there are so many ways you can make it. Does that make me a vegan cliche? ;) Seriously, Melody, your food always looks droolworthy. I am having so much fun with the challenge. It's grounding me in good ways.

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