Hummus

Since hummus is a green light food, it’s really good to have some of this stuff in your fridge for when the munchies hit. You can serve it with those pita chips from Sam’s Club that Faith wrote about in her post about Greek food.

Here is a very easy recipe, and pretty damn good, even if it is from canned garbanzo beans and a sesame oil shortcut. If you really care about authenticity, go to a middle eastern market and buy the dry chickpeas and sesame seeds, grind the seeds into tahini, soak your beans, cook ’em, yada, yada, yada. This is almost as good:

Ali Baba Hummus

(Makes about 2 cups, serves 4 as a meal, 8 as an appetizer)

2 cans cooked garbanzo beans, drained (reserve the liquid)
Roasted garlic to taste (or just use minced fresh garlic)
Ground cumin to taste ( I use about 1 tsp., but I like cumin)
Juice of 1 lemon
Salt to taste ( you will need some)
1/8 – 1/4 tsp. toasted sesame oil (from the oriental section of your market)
1/4 cup olive oil plus more to serve
Paprika to serve
Parsley to serve

In a food processor, put first seven ingredients and process. If it is extremely thick, add some of the reserved liquid from the garbanzo beans. Taste, and adjust seasonings. I use about 4 cloves worth of mashed roasted garlic, and I usually add just a tiny bit of the sesame oil at first, then add it by drops after the first tasting. Some brands are stronger than others.

Serve this with pita chips or warm whole wheat fresh pita bread cut into triangles. To make it a meal, spread it on a platter, sprinkle with paprika and parsley, pour some olive oil in a spiral on top, then around the edges of the platter scatter some feta cheese, some oil-packed sun-dried tomatoes (chopped), and some kalamata olives, and some sliced cucumbers. To be really fancy, sprinkle some roasted pine nuts over the top, and reserve 5 whole garbanzo beans for the very middle, to sort of tell your guests what the main ingredient is.

!!! Green Light !!!

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