Saturday, February 2, 2013

When Life Gives You Chickpeas, Make Hummus

When Life Gives You Chickpeas, Make Hummus

You may be noticing that I've been adding a lot more cooking recipes into this blog as of late. It shouldn't come as a surprise given that Thanksgiving is only a few days away. Why not mix it up and serve something different than the typical Turkey and stuffing. I mean, it's not like Turkey was held at the first Thanksgiving anyway.

How about a crowd pleaser, as well as not so fattening dish - THINK HUMMUS!
Hummus is a really popular Middle Eastern dip and it goes great while you and your friends are socializing around the tv watching those football games. Toss in a Pita bread and you got yourself a great appetizer. Not to mention that it's super easy to make as well. All you need is a few simple items.
  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

See, isn't that simple? And if you want to make everything by scratch and are a little confused as to why the local big box store doesn't have Tahini, then you can actually make it yourself. Considering it's the foundation of most Middle Eastern recipes, it's a good foundation to know how to make. All you need is;
  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil
What you do is Preheat an oven to 350. Then toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

It should be kept in the refrigerator and will keep for a good 3 months. So bust it out whenever the recipe calls for it. Or just use it all up on making hummus, as it is the easier thing to make.  

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