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©Copyright: 2006 Steve Kirks

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Steve's Hummus Recipe

After buying hummus for years in the store, it took Alton Brown and a food processor to get me out of the store for good. I use home-grown parsley and spices from Penzey's to make it distinctive. I got the core of this recipe from Alton Brown via his terrific "Good Eats" show, but made a few changes. I sometimes up the garlic to 5 cloves and blend longer to get a better consistency.

From the Wikipedia

Hummus (hummis, houmous, or humus) is a dip made of chickpea paste with various additions (such as olive oil, fresh garlic, lemon juice, and tahini). It is popular all over the Middle East, Turkey, Greece, Cyprus, and increasingly in countries such as the UK and the US. It is usually scooped up with flatbread (pieces of pita) to be eaten.Hummus is relatively cheap to make at home. Many domestic hummus recipes use dried chickpeas as they are cheaper than canned chickpeas. The dried chickpeas must be soaked in water overnight and then simmered for an hour to cook them, before blending (e.g., with a hand blender or food processor) with the other ingredients. Garlic salt, cumin, and chili powder make excellent flavoursome additions as well as the oil, lemon juice, and tahini already mentioned.With a slightly salty taste and rough texture, punctuated with a garlic tang, houmous is especially delicious eaten with celery and other crudites.It is also a nutritious food, containing a large amount of protein and mono-unsaturated fat. It is suitable for vegetarians and vegans. It makes a nice light lunch: spread in on a dessert-sized plate, pour some good virgin olive oil over it, garnish with parsley, paprika, and/or thin-sliced onions (etc.), and scoop up with pita.

Ingredients:

Pull the zest from the lemon and combine with it's juice. I zest the lemon into a small bowl, then cut the lemon in half and juice it. Zest is for flavor and some love the taste, others hate it. Experiment for your best results. Remember, zest until you barely see the white of the rind.

In a food processor, mince the garlic. Open the can of chickpeas and drain the liquid into a separate container. Pour the drained chickpeas, lemon juice and lemon zest into the food processor and blend until chopped into a coarse paste.

Add HALF of the reserved chickpea liquid and discard the remaining. Add tahini, parsley, kosher salt, and pepper to taste. Traditional tahini amounts are higher than this recipe, but the fat content is high enough, so be careful. I use 3.5 tablespoons of tahini, 5 small sprigs of parsley, two pinches of kosher salt and a smattering of pepper. It's not chemistry, so experiment!

Blend until smooth. Add the olive oil and blend for another 10 to 20 seconds. Place into a favorite refrigerator container and you're done.

Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, with no Front-Cover Texts, and with no Back-Cover Texts. A copy of the license is included in the section entitled "GNU Free Documentation License". Content on Wikipedia is covered by disclaimers.