Hummus

[obiwan9962]

THANK you! I will check your YUMYUM thread, did you know I"m half lebanese and I Had a grandmother who cooked?

well yes you had mentioned but i did not recall that
kewl
well ask your lebanese female folk for a recipe bro
or have them make it for you
damn good stuff
no matter how much fat
most all vegetable fat is beneficial

 

[bran987]

well yes you had mentioned but i did not recall that
kewl
well ask your lebanese female folk for a recipe bro
or have them make it for you
damn good stuff
no matter how much fat
most all vegetable fat is beneficial

unfortunately the talent died when she did, my family is too americanized now
but now that I have the ingredients I will look around for a recipe it shouldn't be too hard to find.

well everyone, looks like we found a great tasting food that's good for bodybuilding too!! hell yeah!

 

[obiwan9962]

all food can be great tasting
depends on how you train and how your body reacts to certain foods as to what is good for bb
i am cutting so i do ckd/atkins
and fat is gooooooooooooood

 

[jenscats5]

I love you, and shak!

If either one of you could give me a link to a recipe, or specific amounts of each of these ingredients to put in the blender, I would love you even more.

Also would like to see if anyone knows more about whether or not this Tahini stuff is good or bad fats.

Love you back Brandon!!

For you:

Hummus with Raspberry Vinegar
from Cooking Light

Raspberry vinegar gives this hummus a little kick, but you can use any kind of vinegar you have on hand.

1 tablespoon olive oil
1 1/2 cups diced onion
2 tablespoons raspberry vinegar (or red wine vinegar)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cilantro sprigs (optional)

Heat oil in a nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil, and cook 2 minutes or until vinegar evaporates. Cool to room temperature.
Drain chickpeas through a sieve over a bowl, reserving 1/4 cup liquid. Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal. Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, and salt, and process until smooth. Garnish with cilantro sprigs, if desired.

Yield: 2 cups (serving size: 2 tablespoons)

NUTRITION PER SERVING
CALORIES 44 (27% from fat); FAT 1.3g (sat 0.2g, mono 0.8g, poly 0.3g); PROTEIN 1.9g; CARB 6.6g; FIBER 1g; CHOL 0.0mg; IRON 0.6mg; SODIUM 75mg; CALC 14mg;

****Add other items to kick it up: roasted red bell peppers, sun dried tomatoes, different herbs, etc....

 

[Bebe Girl]

I love Hummus.