Friday, May 7, 2010

2 Recipe #109: Hummus

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I was thinking about posting the chicken tamales recipe tonight, but since it's really long, I just don't have the patience right now to type it all out. Instead, here's a much shorter recipe, which I'm posting at the request of a friend. It's one of my favorite snack foods -- hummus. It tastes great with toasted pita chips, carrots, babaganoush, &/or stuffed grape leaves. It can be eaten as a snack, appetizer, or as the main course of a meal. It's traditionally served as part of a mezze, (a small selection of dishes eaten for breakfast, lunch, or dinner throughout the Levant region, the Mediterranean, and elsewhere) or piled into a pita, along with tabouleh and falafel, and topped with a small drizzle of tahini. However, you can also take the non-traditional route as well: spread it onto a slice of toast topped with Kalamata olives or use it as sandwich filling between two slices of multi-grain bread, tomato and cucumber slices, and some alfalfa sprouts.

Most of the recipes on this blog are recent creations. However, this particular recipe is one that's been in my (offline) recipe archives for quite a while; it has just never been posted until now. :) In my early to mid twenties, I kept a notebook filled with original recipes that I'd jotted down by longhand, on plain or lined, college ruled paper. This is one of the recipes from that notebook. There are a whole bunch of recipes in there that I have yet to post from this notebook, but I'm slowly making my way through the list. :)

Anyhow, hope you will enjoy this recipe!


Hummus

Ingredients:
1 16 oz. (15.5 oz.) can or 2 c. chickpeas/garbanzo beans, drained
1 Tbsp. garlic, peeled & finely minced (about 2 large garlic cloves)
3 Tbsp. tahini (For the best results, use a pure ground sesame tahini, like Joyva Sesame Tahini.)
1/4 c. nonfat yoghurt
3 Tbsp. lemon juice (about 1 lemon)
1 Tbsp. lemon zest (about 1 lemon)
1 Tbsp. paprika
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground black pepper
3-4 mint leaves (optional)

Garnish Ingredients:
fresh parsley, finely minced
a few sprinkles of paprika
a small amount of extra virgin olive oil, drizzled on top
kalamata olives
marinated sweet peppers (optional)
baked/toasted pita chips, lavash, or lavash crackers (try Lavosh Hawaii or Ak-Mak) (optional)

Directions: Stir tahini first before measuring; the oil usually rises to the top, so you'll need to thoroughly blend it. In a food processor, toss all ingredients in a food processor & purée until smooth. (If you like your hummus a bit chunkier, simply don't blend for as long.) Using a spatula, scoop out hummus into a lidded, non-reactive container, and refrigerate until ready to serve. When ready to serve, spread out hummus onto a plate, and lightly sprinkle with paprika. Create a shallow well, and pour a very small amount (1/2 - 1 Tbsp.) of olive oil into the well. Or, alternatively, just drizzle olive oil around in a spiral. Garnish with fresh parsley, place optional condiments on side of the plate, and serve.

Chef's Notes:  Homemade hummus can be stored in the refrigerator for up to 3 days, and can be kept in the freezer for up to one month. After defrosting or removing from refrigerator, add a little olive oil or water if it appears to be too dry.

For a spicier hummus, add a dash of ground cayenne pepper.

2 comments:

Tracey said...

This blog is just fantastic! and this is by far my favourite post! Mmmmmm! Tasty! Have you thought about opening your own food outlet? If you guys all got together to share each other's receipes, you'd make a bomb! and deservedly so.... great food, great ideas, beautifully presented and a real treat to read! Thankyou so much for the inspiration. I'm now off to try out some of those recipes!

Cyberpenguin said...

Thanks, Tracey! I'd previously tossed around the idea of marketing my own brand of tea, but got so busy with my other projects that I had to put this project on hold. For now, I think I'll stick to cookbook writing, but thanks for your vote of confidence. Hope you enjoy trying the recipes & let me know how they turn out for you!

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