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Friday, November 19, 2010

Mediterranean Hummus




This recipe is another from Cuisine. I've never made my own hummus, so I'm not sure what made me stop and look at this. Afterall, it's yummy, cheap and minimally processed at most stores. It also calls for tanhini, and while there's nothing wrong with tahini, I've just never had any reason to buy any. It's one of those ingredients that costs too much for what you need it for.

But it must have caught my eye that instead of tahini, you can use sesame oil? Really? I have that. I keep it on hand for stir fries and marinades. And for the cost of two cans of chick peas (ha, I started to type "cheap peas," a definite slip as to what I'm thinking!), you can make a load of delicious hummus. Sold!

Mediterranean Hummus

2 cans chickpeas, drained and rinsed (15 oz each)
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tbsp tahini or 1 tsp roasted sesame oil
1 tsp minced garlic
1 tsp ground cumin
1/4 tsp cayenne pepper
salt to taste

1. Purée chickpeas, lemon juice, oil, tahini, garlic, cumin and cayenne in a food processor until smooth; season with salt.
2. Transfer to a serving bowl. If desired, drizzle with olive oil and garnish with paprika and parsley.

The Verdict: Holy moley! Easy! Yummy! Cheap! Delicious!
Did i say how much we liked this? I don't know why I thought hummus would be so much work, but it isn't. As I prepared the rest of dinner, my son and I munched on this giant mound of hummus on cucumbers, pretzels and goldfish crackers. And when Daddy got home, we ate more with our fish cakes.

I'm still smiling.






1 comment:

  1. I don't keep sesame oil on hand. I've used peanut butter in place of tahini. You can kind of tell if you know, but if you don't know it's in there you can't taste it. We love love hummus here!

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