Spring into Hummus!
I had to post something healthy (have you read my blogs over the winter?), low-cal (ditto), and simply delicious.
Does anyone know how good beans are for you? They are loaded with fiber so are filling, low carb, and CHEAP, which only makes everything better. This recipe makes silky smooth, lovely tasting hummus that keeps for a week or more refrigerated.
This recipe is easily doubled – or tripled, and is often requested for cookouts or appetizers.
We smear hummus on pita bread and add leftover grilled chicken, sliced tomatoes, onion, and dinner is ready. Homemade hummus with pita chips is a wonderful and easy appetizer, the mild flavors appreciated by children and adults alike.
I get dry organic chickpeas (also called garbanzo beans) by bulk at my local organic store. They will keep for nearly forever in a plastic bag in the pantry. The night before I want to make hummus I put two cups of dry chickpeas in a bowl covered in at least 8 cups of water (more if there is room) and let soak overnight.
Whenever you are ready to get to it the next day, drain chickpeas and put in a pot and cover with new water (at least two inches of water above chickpeas) and one teaspoon of salt. Bring to a boil, turn down to a simmer, cover and cook on stove top for one hour.
After you have cooked the chickpeas you are nearly ready to eat the best tasting hummus you’ve ever had. Drain chickpeas, reserving the cooking water, and put in a food processor (if no processor available, you might get away with a blender, but it would be tricky. Probably an electric mixer would get better results, just mix longer to break up chickpeas). Add enough of the reserved cooking water to thin the mixture, but don’t add more than you need to keep things moving as you puree the chickpeas.
Other ingredients to add to processor after chickpeas pureed and cooled some.
• ½ cup olive oil
• ¼ cup tahini (this also keeps forever in the refrigerator, so even if you only use tahini for hummus, and don’t make it that often, your tahini will still be good)
• The juice and zest from one lemon. (Don’t know what zest it? It’s the yellow part of the skin of a lemon – be careful not to include the pith – or white bitter part of the lemon. Zest can be peeled like a potato from the lemon.)
• Raw garlic. I like garlic a lot – you may not, but throw at least three peeled cloves in the processor. Or try roasted garlic at first (cut top of garlic bulb off (do not peel garlic) put in a piece of foil, pour two tablespoons of olive oil over, loosely wrap foil around garlic and bake until soft – usually a half-hour or so. You can then “squish” (garlic industry term) garlic from garlic bulb). I often used both raw and roasted garlic in hummus because I can’t get enough garlic – ever.
• More of the cooking water if needed to thin hummus
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin (or more – taste to see)
• Salt to taste (may not need much)
• Parsley (as much or little as you like – it adds a great flavor)
• Pepper to taste
• Frank’s hot sauce to taste (again – a little or a lot depending on if you want it to only boost flavors or add heat)
That’s it! Process until smooth, put in a serving dish and let everyone go at it.
This is optional – but I like to put a little more olive oil (about 2 tablespoons), and scatter some toasted pine nuts and extra parsley on top before serving.
Happy Spring you Strumpets!
Love on a Half Shell
What happens when a thirty-something single-woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.
Three parts love, two parts grit…the perfect recipe to save a family