You are currently browsing the tag archive for the ‘tahini’ tag.

This is my first “official” vegan product review—->  LILLY’S HUMMUS.

Last week I was contacted by Lilly’s and invited to try a sample pack of hummus.

Who would say no to that?  Not me!

In no time flat, a chilled package was waiting at my doorstep.  I was expecting “samples,” but it blew me away to see four 12 oz tubs of hummus and some swag!

Lilly's Swag - IMG_2879

Lilly’s Swag

Before I talk about Lilly’s Hummus, let me tell you about my life experience with hummus.  Don’t worry, it’ll only take a minute!

I did not grow up eating hummus.  My first experience with hummus happened after I met Eric.  His mom made hummus all the time for their family gatherings.  She’d serve the creamy dip with carrot sticks, baguette slices, and Tim’s Cascade Potato Chips.  (I always looked for the most folded up chips in the bag!)  It took me a short while to acquire a taste for hummus, but pretty soon I loved it.

Once I figured out how easy it was to make, I started making my own hummus, using Eric’s mom’s recipe.  Of course, I’m not shy with the raw garlic!  I also prefer a lot of lemon juice in my hummus.

The point is, I really don’t buy pre-made hummus because it’s so darn easy to make at home.  On occasion, I’ve tasted store bought hummus, but they never impressed me.  Some are excessively oily.

Now, back to Lilly’s…

Black Bean Hummus & Roasted Garlic Hummus

Black Bean Hummus & Roasted Garlic Hummus

I’m told that Lilly’s Hummus was a sponsor of the 2013 Vida Vegan Con that I attended in Portland, Oregon.  Unfortunately, I somehow missed them, in the blur of vegan food booths!  (I might have been in a sugar coma from the vegan ice cream.)

Lilly’s Hummus is a Portland, Oregon company.  All of their hummus varieties are 100% vegan, gluten-free, and made with organic garbanzo beans, real olive oil, and locally sourced produce.  Four tahini-free varieties are available for those allergic to sesame seeds.

Smoked Tomato Basil Hummus & Cracked Pepper Hummus

Smoked Tomato Basil Hummus & Cracked Pepper Hummus

Enough talk…LET’S EAT!

Immediately after I photographed my loot (step one for a blogger!), I opened up the Black Bean Hummus and the Cracked Pepper Hummus.  I prepared a raw vegetable plate for dipping…

Veggie plate with Lilly's Black Bean & Cracked Pepper Hummus.

Veggie plate with Lilly’s Black Bean & Cracked Pepper Hummus.

The Black Bean Hummus contains smoked tomatoes, roasted red peppers and roasted jalapeno peppers.  Translation:  Taste explosion!  I love the smokiness.

No, this isn’t your average hummus!

The Cracked Pepper Hummus is perfectly peppery.  Delicious!  The “crack” in the cracked pepper really comes through, too.  It doesn’t taste like “plain” black pepper, if that makes sense.  I’m definitely a fan of black pepper, so I’m pleased to taste it in hummus.

Coincidentally…we had plans to visit Eric’s parents just days after receiving the hummus.  This was a perfect opportunity to share our Lilly’s Hummus with Eric’s mom– the woman who introduced me to hummus more than 20 years ago.

At Ocean Shores, WA, we opened up the Roasted Garlic Hummus and Smoked Tomato and Basil Hummus.

Eric scored the Lilly's Hummus shirt.

Eric scored the Lilly’s Hummus shirt.

The Roasted Garlic Hummus is thick, like the Cracked Pepper Hummus.  (Both contain tahini.)  Since I’m used to having raw garlic in my homemade hummus, it was a yummy change of pace to try hummus with roasted garlic.  I love garlic either way.  I do always say:

You can never have too much garlic!

Smoked Tomato & Basil Hummus with cucumbers and cherry tomatoes.

Smoked Tomato & Basil Hummus with cucumbers and cherry tomatoes.

The Smoked Tomato & Basil Hummus, like the Black Bean Hummus, is a little bit thinner.  (Those 2 flavors do not contain tahini.)  Yum.  There’s that smokiness again!  How many different ways can I say “highly pleasing to the senses”?

Eric at Ocean Shores, WA - August 17, 2013

Eric at Ocean Shores, WA – August 17, 2013

The verdict:

I’m definitely going to buy more of Lilly’s Hummus.  I noticed that the Sno-Isle Food Co-op in Everett, WA has several flavors.  Convenient for me!

Hummus flavors

Hummus flavors

YOU can check out Lilly’s Hummus by visiting…

Lilly’s Hummus Facebook page–>  facebook.com/lillysnaturalfoods

(“Like” them for chances to win free hummus and swag!)

Lilly’s Hummus on Twitter–>  twitter.com/lillyshummus

Lilly’s Hummus on Pinterest–>  pinterest.com/lillyshummus

Lilly’s Hummus website–>  www.lillyshummus.com

THANK YOU, LILLY’S HUMMUS!

Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Well, this is #3 in my bean burger series.  When I discover a formula that works, I go with it!

Burger #1 had a Mexican flavor.  Burger #2 had an Italian quality.

Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)

In December 2008, I was newly vegan but the rest of my family was still eating animals.  My niece was 4 years old.  While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven.  A few hours later, my little niece sat down to eat and said,

“But mommy, I don’t want to eat a bird.”

I’ll never forget that.  Fortunately, that was the last turkey that my niece had to eat.  My family no longer cooks birds.  We have Vegan Holiday Meals

Here is a savory burger that you can enjoy without causing chickens and turkeys to die.

I’d like to stop seeing the chicken trucks regularly, when I drive to work.

Bird-Friendly White Bean Burgers (GF)

Bird-Friendly White Bean Burgers (GF)

WET INGREDIENTS

2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)

DRY INGREDIENTS

1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH:  dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH:  ground *rosemary, celery salt & black pepper
dash garlic powder

(*I grind dried rosemary to a fine powder using a coffee grinder)

ASSEMBLY

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls or 4 portions.  You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.

The burger dough will be very sticky and soft- don’t panic!  Create 4 patties (see the other burger recipes for pictures of this phase).  If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.

Refrigerate the patties on parchment for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.    Trust me!

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Try these with some barbecue sauce or mushroom gravy.

Thank YOU for caring about birds of all kinds.

Kauai Chicken - May 8, 2011

Kauai Chicken – May 8, 2011

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,941 other followers

"My purpose is not to offend you, it is to provoke you to think." Unknown

Categories

My Last 50 Blog Posts

Archives

October 2018
S M T W T F S
« Sep    
 123456
78910111213
14151617181920
21222324252627
28293031  

%d bloggers like this: