Hummus...I don't remember my life before hummus. So yummy. So good. I used to buy my hummus from Trader Joe's in Virginia, but alas, darn old Texas does not have a Trader Joe's. So I started making my own. It is so simple, and easy! My preferred method of eating hummus is just dipping sliced red peppers or carrot sticks in it for a healthy protein filled snack. The even better way to eat it is by toasting some pitas in the oven, and then dipping them in warm hummus. My old roommate used to make a delicious sandwich - a thick layer of hummus on one side of the bread, a layer of goat cheese on the other side, and grilled or roasted red peppers, eggplant in the middle. I don't like eggplant all that much, its texture feels like a slimy glob- yuck! So I modified her sandwich and put grilled asparagus, red peppers, onions, and zucchini in the middle - with olive oil, salt and pepper drizzled on top. Awesome! Hummus is also an great thing to bring to parties, or to have at your own parties - it is always popular with the peeps!
My garlic hummus:
2 cups canned chickpeas (drained and rinsed)
5 cloves of garlic
3 tbsp. lemon juice
1/4 cup tahini paste
1 tsp. kosher salt
4 tbsp. olive oil
Pulse garlic in food processor or blender until small mince is achieved. Add chickpeas, lemon juice, tahini paste, and salt. Pulse for a few seconds. Slowly add the olive oil and pulse until smooth. If it is too thick add more olive oil. Store leftovers in the fridge...if there are any : )
*Notes:
All chick peas are garbanzo beans. All garbanzo beans are chick peas. Therefore, chick peas are garbanzo beans. Chick peas are wicked high in protein and fiber, which means they make you a better person.
Tahini paste is ground up sesame seeds. It is a popular ingredient in Middle Eastern dishes. It's name comes from the Arabic word "tˁ-ħ-n" which is a verb that means 'to grind'
I prefer roasted garlic in this recipe, but if you are short on time raw garlic works too. To roast the garlic, cut off the top exposing the tips of the cloves. Sprinkle with olive oil and place in 400 degree oven in a covered pan for 30-40 minutes. Squeeze cloves out of their skins to use. So delicious in everything! Especially Mashed Potatoes!
Hullo Dagne! My mother actually alerted me to your blog, who knew it through my sister Lauren--the beneficiary of some of kitchen concoctions last year. :) I must say, your description of hummus inspired me to make some. It makes a wonderful quick meal on toast with cheddar cheese. So good! I made mine more Laurel's Kitchen style, with toasted sesame seeds instead of tahini, since I had the former and not the latter lying around the kitchen. And a sauteed onion. And it was rather chunky, since I lack a suitable food processor and had to use a potato masher to clobber the chickpeas. But so good!!
ReplyDeleteHey Ben! Glad you liked it. I often make a quick batch and enjoy it for dinner with veggies and pitas. Your additions sound good...I will have to try that next time.
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