Kimberly Gales Banana Almond Hummus Recipes

HUMMUS

Steps:

• Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
• In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
• Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
• Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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BANANA BREAD HUMMUS

Steps:

• In a food processor, pulse the chickpeas, banana chips and walnuts until they form a rough paste. Add the almond milk, maple syrup, vanilla, cinnamon, salt and banana and blend until incorporated. Garnish with additional banana chips, walnuts and a drizzle of maple syrup. Serve with sliced apples and pretzels.

KIMBERLY GALE'S BANANA ALMOND HUMMUS

Steps:

• In bowl cover dates in boiling water and allow to plump for 5 minutes. Drain, pit and chop coarsely.
• IN blender [or food processor]: Combine all ingredients and processor until smooth. Add cinnamon to taste. The recipe called for a dash. Scrape down sides as needed.
• Pour into serving bowl.
• Garnish if desired with honey [do not use for non-Apian vegans or vegetarians] or other liquid sweetener and sprinkle with chopped toasted almonds.

CHOCOLATE-BANANA HUMMUS SHAKE

Steps:

• Combine almond milk, chickpeas, dates, banana, tahini, cocoa powder, and cinnamon in a blender. Blend until smooth, about 30 seconds. Serve immediately.

ALMOND HUMMUS

Steps:

• In food processor, purée all ingredients except water until smooth.
• Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended.
• Refrigerate, covered. Enjoy!