Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
This is fantastic! I can’t wait to make it again. I added extra raw garlic because I was afraid the cooked garlic wouldn’t be strong enough for my tastes, and ended up with “death by garlic”! At first I thought it was a big mistake, but now I’m hooked. Next time I will add extra raw garlic, and use a tip from my old hummus recipe, which is cooking the canned chick peas for 20 minutes with a half teaspoon of baking soda, drain and rinse. This makes the hummus much smoother.
Oh, and I’ve found this a great solution for almost anything too bland. I just add a spoonful or two of this. My favorite use is to spread it on Ezekiel bread and top with a big pile of sprouts. I’m really going to keep this on hand. I’m having a hard time giving up fat, and this on bread instead of butter is a great substitute.
Wow this is delicious! I doubled the curry powder and tahini and it’s so flavorful! Mine turned out a bit runny but I think it’s because I used a vitamix to blend instead of the food processor. I don’t mind the consistency and I think it will thicken up just right in the refrigerator. I can’t wait until it cools so I can enjoy with some raw carrots and broccoli! Scrumptious!
I don’t know if I used too much squash, but it is a little squash heavy. I will look for a smaller squash next time. Maybe it would be better to say how many cups of squash to use instead of just a small squash. I also think it needs more curry and will use 1 tsp next time – and maybe add garlic and onion powder. More tahini, too
Can the tahini be omitted or substituted with something oil-free?
I’d like to see hummus recipes that don’t require industrial technology. I never made hummus before October and I do not want to follow any of the recipes I have found online. I don’t have a “food processor” and the blender is not a good tool for hummus. Some of these online recipes boast of being the -smoothest- in the known universe. So what? A fork is perfect to mash the pulse and other ingredients. The hand-mashed stuff tastes better and is easier and quicker. And why does everybody wash canned chick peas? Is the juice so distasteful (or toxic) that you can’t leave even a touch of it on the beans?
Hi Jesse. A lot of people (including me) have trouble digesting legumes. Draining and rinsing the beans is supposed to help, at least a little.
Oh FFS. Use a food processor, a blender, a fork, or your own knuckles. Who cares?
A food processor makes life easier and I’ve never had hummus that’s been mashed. I prefer it smooth but it’s to everyone’s choice. You seem a little annoyed.
Calm down. Nothing wrong with the juice from chickpeas. It’s called aquafaba and is good to use on many vegan recipes. People rinse them off to get rid of the extra salt if not using low sodium chickpeas.