side-dish

Hello world!

This is my first post.  Happy New Year! 

I’m not entirely sure what this blog will morph into but as this is a food blog, I thought I’d start by telling you what I made to celebrate the new year.

Hummus is such an easy dish to make and more often than not is one of my go-to recipes when I’m having a party.  I got the recipe from my friend Lauren, who got it from her sister Jen, who got it from The Silver Palate Cookbook.  The original recipe calls for 4 cups (or 2 cans) of drained chickpeas, which in my opinion is far too much.  I’m usually cooking for a party of anywhere between 4 and 25… and let’s face it, if you have 25 people you’re hopefully not serving only hummus.  One can will be sufficient and I halved the recipe from there.

HUMMUS
  
2 cups (or 1 can) garbanzos (chick-peas), drained
¼ cup tahini (sesame paste)
1/6 cup warm water
1/6 cup best-quality extra virgin olive oil
zest and juice of 1 lemon
1 or 2 garlic cloves, minced or garlic pressed
¾ teaspoons salt
1 teaspoon ground cumin
black pepper, to taste 
 
1. Combine chick-peas, tahini, warm water, olive oil, zest and juice of the lemon in the bowl of a food processor fitted with a steel blade. Process the ingredients until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.
 
2. Add garlic, salt, cumin and pepper to taste, and process to blend. Taste and correct the seasoning if necessary.  Scrape into a storage container, cover, and refrigerate until ready to use.

 Serve with baby carrots and pita triangles or chips.

Makes ½ quart.

Bombli’s tips:

**  Be careful adding the garlic.  It’s easy to add too much.  First try adding one minced clove and after tasting you could add more.

**  If you taste the hummus and you think the lemon is a little too bitter – add a squeeze of honey.  It’s certainly not traditional, but it helps to cut the acid.

**  For new year’s eve we dressed the hummus up with a sprinkling of pomegranate seeds.  Delish!  Not only do I love pomegranates – the gorgeous color and the burst of sweet juice… it’s like eating tiny jewels.  They also taste delicious in the hummus and add a festive touch. 

If you like hummus, you should try this recipe.  It’s SO easy and the end result is awesome.  I cannot bring myself to buy hummus at the store anymore now that I know what it tastes like fresh.  Happy eating!

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