Thursday, September 22, 2011

A Trio of Hummus (& other variations)

Yes, the plural of hummus is hummus (but I had to look it up).  Anyways...
Hummus is a very easy recipe to riff on and I'm kinda into serving trios of things, so let's start with the "mother" recipe:

4 large cloves garlic (I like garlic, but if you don't you can skip or use less)
1 cup garbanzo beans, cooked from scratch (yummy) or canned
1/4 - 1/3 cup tahini
pinch of ground cayenne
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
3-5 tablespoons garbanzo broth (if you cooked them from scratch) or water, more if you like a thinner hummus

In a food processor, buzz the garlic until minced.  Add the garbanzo beans, tahini & cayenne.  In a separate container, combine the olive oil, lemon juice and broth/water.  Turn on the food processor and slowly pour in the liquid.  Blend until very smooth (a few minutes).

Makes about 1&1/2 cups. Top with a drizzle of your favorite olive oil and sprinkle with za'atar (a middle eastern spice mix).  Serve with fresh pita and crudités.

A few suggestions for variations:
Fresh herbs - I served a cilantro hummus at Roots, if you'd like to duplicate it...add 1/2 bunch of cilantro (stems & leaves) (or parsley or basil - leaves only) and buzz with the garlic before adding the rest of the ingredients.

Roasted garlic - roast a full head of garlic and add the caramelized cloves in before adding the liquid.

Sun-dried tomato -  I didn't like these until I tried them from Terra Bella Farm & Sage Mountain Farm and they taste amazing. Add a handful and buzz with the garlic before adding the rest of the ingredients

Roasted red pepper - or try roasting any of the beautiful peppers from Suzie's Farm.  Add 1-2 roasted, skinned, seeded peppers in with the garlic and blend until pureed before adding the rest of the ingredients.

Baba ganoush - roast a smallish eggplant and scoop out the flesh to replace the garbanzo beans (and hold off on the water)

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