Monday, April 21, 2008
I've been wanting to make hummus pretty much since I started food blogging. I first saw Katie's hummus and more recently have seen Holler's hummus and Kittie's hummus. There isn't a huge difference between the main ingredients of hummus, but I decided to go with Katie's recipe. I star so many of her recipe and look in aww at her cake decorations, I knew that her recipe would be a safe bet.
1 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt
-Drain water from the can of chick peas into a small bowl and reserve.
-In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
-Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.
Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.
I spent a bit of time adding ingredients and although I will need to make this a few more times to perfect the recipe, I'd say this recipe is a winner.
I paired this hummus with za'atar pita. I combined za'atar spice with olive oil, spread it on whole wheat pita and put it in the oven for 8-10 minutes at 350F. Za'atar pita is a great combination with hummus. But, then again, there are so many food options that are great with hummus.
I'll be submitting this post to Cookthink Root Source Challenge #10.