Food Wednesday

 Greetings!

Today is Food Wednesday with Kathy over at Hummingbird Studio at the Lake.

The other day I wanted to play with some Aquafaba. So I opened a can of Chick peas drained the juice. But now, I have to make something with the Chick peas. I love hummus so that was an easy decision. First, Aquafaba is not a new idea just pretty new to me. 3T equals 1 egg. I wanted to see how that would work is some sugar cookies. OMG!!!!! So good and beautifully baked. 

I used this recipe.

2 sticks of butter, 2/3C sugar, 2t vanilla, 1/4C aquafaba at room temp. 2 1/2C APF (all purpose flour) 1/2t salt 1/2t baking powder.

Cream butter and sugar. Add aquabab and vanilla. Mix thoroughly. Add dry ingredients.

Spoon dough onto cookie sheet. I pressed the dough down with my fingers. Now for the cooking. I was told that using aquafaba you want to bake at a lower temp 325°F 164°C for 10 minutes. I started out with that but in my oven the cookies were taking too long to bake. That would make them tough. So I went with the normal 350°F 177°C and they turned out just fine. These cookies have a slight crunch on the outside and soft inside. If you want crisp cookies back 5 minutes longer. Next, making Tahini and Hummus.

We start with Chick peas and Aquafaba.	Use the Aquafaba to make cookies.
Click on the photo to see how flaky these are	Making the Tahini. Brown 1/2 cup of sesame seeds in a hot pan.
Pour out on a cookie sheet to cool thoroughly.	Pour into blender and pulse until a bit crumbly.
Add 2T of grapeseed or olive oil and blend.	Add 1 more T of oil and 1T water.
You may have to add a bit more water. Make sure it is cold water, to get to this consistency. Where it will drip off the spoon. I don't season my Tahini but add any that you might like.	Now to make the Hummus. In a blender add 1 can of Chick Peas, 1/4C of Tahini, 1t each of garlic and onion powder. 1T lemon juice.
Blend until the Chick Peas are smooth. Add more seasoning if you like.	I like a bit of Dill on top.
The perfect snack or dip at a gathering. We top all sorts of veggies with hummus including baked potatoes.	I made Lasagna last week. I don't care how hard I try there is always enough to feed the block. Some goes to our elderly neighbors and the rest goes into the freezer. This has meat but I do make a veggie version of it.

A note on the hummus. I like mine plain with the seasoning I shared. There are so many things to add to hummus, use your imagination and have fun with it.

Also you can freeze Aquafaba and use it later.

Nicole