Archive for May, 2013

Hummus (★★★★★) using the Vitamix 7500 (with video)

My original post of this hummus recipe is hidden in between two other recipes in a post back in 2011, and since it’s the most requested dish I make, I think it deserves a post of it’s own and a video showing how easy it is to make.

Hummus (★★★★★)
2 Cans of Chick Peas/Garbanzos (15.5 oz), one strained, one with all the water from the can
¼ cup of raw sesame seeds
1 tablespoon olive oil
¼ cup of lemon juice
1 large garlic clove, peeled
1 teaspoon cumin
a pinch of sea salt

Put everything in and blend on high with the tamper for about 30 seconds or until everything’s well blended.  Chill if not serving immediately.

As I mention in the video, unless it’s a particularly large garlic clove, I tend to use two or three smaller cloves, but I’m a big fan of garlic, so adjust to match your tastes.

Black Bean Burgers (★★☆☆☆)

Hm…  Seems like my star based rating system (0-5) is not as useful as I’d hoped, since the search function doesn’t seem to distinguish between the number of filled and empty stars.  Maybe I’ll go back through and add in “# stars” to the tags for each recipe so I (and maybe others?) can quickly pull up the four and five star recipes.

This is not going to be one of those recipes.

I’ve never been a vegetarian, but I genuinely like Black Bean Burgers.  And hummus.  And falafels.  And pretty much anything refried beans are in.  I guess I am a big fan of legumes.  That said, this recipe definitely failed to impress:

Black Bean Burgers (★★☆☆☆)
½ green pepper, seeded, roughly chopped
¼ medium onion (25g), peeled
3 garlic cloves, peeled
2 15-ounce (426 g) cans of black beans, drained and rinsed well, divided use
1 teaspoon Italian seasoning
1 teaspoon dried basil
1¼ teaspoons salt
2 tablespoons (30 ml) pizza sauce
1 large egg
1 cup (108 g) plain breadcrumbs
¾ cup (180 ml) canola oil
Place the pepper, onion and garlic into the Vitamix, select Variable 5, and pulse three to four times, then scrap the side of the container with a spatula before pulsing several more times until chopped.
Add half the black beans (1 can), Italian seasoning, basil, salt and pizza sauce, select Variable 1 and blend for 10 seconds, then scrap the side of the container with a spatula before blending for five more seconds.  (The mixture should have the consistency of guacamole.)
Put the mix into a mixing bowl and add black beans, egg and breadcrumbs, combine by hand.  Divide into seven balls and flatten into patties.  Make sure mixture is not too wet or too crumbly.  If mixture sticks to your hands, add breadcrumbs one tablespoon at a time.
Pan fry over medium-high heat for three to four minutes on each side.


That’s it.  The big issue for me was that I used panko breadcrumbs, which did not substitute well for breadcrumbs, and I ended up having to add more breadcrumbs and some roasted soybean powder, which I actually think substantially helped the flavor.  But even without any of the issues of getting the right batter consistency, it was not as good as I would have hoped.  Unlike my falafels with yogurt herb sauce or hummus, which I think are better than anything premade I can buy at the local grocer, these weren’t as good as premade frozen patties.

The ultimate litmus test?  Both my kids chose falafels over black bean burgers. While I’m sure potential for improvement is there, I don’t see this being something worth spending a few more iterations on.