Today, I am going to share some recipes that are big money savers and healthy. You will learn to cook dried beans, prepare a dip from those beans, and make sweet potato chips (from scratch) to transport that bean dip to your mouth. This is, of course, Food Matters Monday and the main recipe (warm hummus) is brought to you by the Food Matters Project.
Number 1 – COOK BEANS FROM SCRATCH. Seriously. Easy and cheap. Yes, canned beans are cheap anyways, but cooking your own is cheaper, tastier, and healthier (no added salt and BPA from cans). One pound of dried beans (about 2.5 cups) will make over 6 cups of cooked beans. One pound of dried beans costs the same as one can (less than 2 cups) of beans. Rinse and pick through 1 pound of dried beans (any variety), removing rocks and bad beans. Soak the beans overnight (at least 8 hours). Drain and rins, refilling the crockpot with the soaked beans and water (no salt) until the water is about 1 inch over the beans. Cook in your crockpot on low all day while you are at work (8 to 10 hours). Now, you will have a crap ton of beans. Separate the beans in freezer safe ziplock bags, placing 2 cup portions in each bag. Freeze. Pull them out when you need them in a dish, soup, or dip.
Number 2 – MAKE YOUR OWN HUMMUS. Stop buying store bought dips. Now. After you have made your own huge pot of garbanzo beans following the directions above, throw three cups of those beans, some of the cooking liquid, two heaping tablespoons of tahini (sesame paste), two tablespoons of olive oil, salt to taste, and several tablespoons of lemon juice into a food processor and whirl until smooth. Done. Hummus can be served both warm or cold. Really. Try it warm. You’ll dig it.
Hummus can be spiced a meriad of ways: roasted garlic, basil, roasted red peppers, curry powder…. I chose to separate my hummus into two dishes, adding smoked paprika to one batch and siracha garlic chili paste to the other. Following Mark Bittman’s recommendations in “Hummus Served Hot”, I warmed the paprika hummus over the stove for a new spin. I loved the creaminess that it added.
Number 3 – MAKE YOUR OWN CHIPS. I chose to do some sweet potato chips, seasoned with cumin, smoked paprika, and sea salt. So so so so addictive and delicious. They were great alone or dipped in the hummus. It is best to have a mandoline slicer to slice your vegetable about 1/8 inch thick. Also, another tip, keep the chips in a single layer on the baking sheet to keep them from getting soggy. They will crisp up much better when they are not crowded (speaking from experience).
So, branch out and try to make these things from scratch. Best treat in the world. You deserve it.
Check out Naturally Ella for the featured FMP recipe of Hummus Served Hot. Also, don’t forget to stop by the FMP website to see the other delicious spins on this recipe. Have a great Monday!
Warm Hummus Dip with Sweet Potato Chips (adapted from Mark Bittman’s The Food Matters Cookbook)
- 3 cups of garbanzo beans (chickpeas)
- 1/4 cup of reserved cooking liquid from beans (or water)
- 2 heaping tablespoons of tahini (sesame paste)
- 2 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 1/2 to 3/4 teaspoon of sea salt
- Combine all ingredients in food processor. Process until smooth. Add salt to taste.
- Optional mix ins: Saute garlic in olive oil and add garlic-flavored olive oil. Add 1/2 tablespoon smoked paprika.
Sweet Potato Chips Ingredients:
- 2 sweet potatoes, peeled and sliced on a mandolin slicer 1/8 inch thick
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne (optional)
- 1 teaspoon of salt
Sweet Potato Chips Instructions:
- Preheat oven to 400 F.
- Combine sliced sweet potatoes and remaining ingredients in a medium bowl. Toss until all are covered with seasonings and olive oil.
- Place sweet potato chips in a single layer on two nonstick baking sheets, lined with parchment paper or sprayed with nonstick spray.
- Place on middle and top racks. Cook for 25 minutes, rotating sheets half way through cooking process.
- Remove from oven and allow to cool for 5 minutes. Sprinkle with salt, if necessary.