Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (7)
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?
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.