Before I get back to talking about buying non-toxic mattresses, I thought I’d pass on another favorite recipe. We can’t get enough of this Middle-Eastern dip around our house. Even though the recipe makes a big batch, the two of us usually polish it off within 48 hours. It’s really, truly delightful. The lemon juice and garlic give this version extra zip.
Since I’m allergic to gluten, I eat my hummus on all kinds of vegetables–carrot and celery sticks, cucumber slices, wide strips of red and yellow bell peppers, cherry tomatoes, and even giant black olives. I’ve also seen hummus served with corn chips before. That can be fun too, for a change. Or, if you aren’t cursed with a gluten allergy, feel free to indulge in soft, warm pitas or crunchy pita chips.
I think a platter of hummus and fresh veggies makes a great welcome snack for guests arriving from out of town. After dropping off their bags, they can sit down with a drink and munch a bit while I work on dinner. I also like to take the hummus and veggies combo when asked to bring an appetizer to parties where I know there won’t be much I can eat. The veggies provide me that nice crunching, munching sensation, while the garbanzo beans offer protein, and the tahini and olive oil give me heart-healthy fat. Besides, the other guests love it too.
[Edited: By the way, this recipe, when served with vegetables, makes a great snack for those with blood sugar issues or for people battling Candida.]
( from Gourmet magazine, August 1998 )
2 cans (15 oz each) chick-peas, rinsed and drained (also known as garbanzo beans)
4 large garlic cloves
1/2 cup extra virgin olive oil
2/3 cup well-stirred tahini, toasted or raw (also known as sesame seed butter)
2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon sea salt
1. In a food processor, puree 1/2 cup of the chick-peas with the garlic cloves until the garlic is finely minced.
2. Add the rest of the ingredients and process until very smooth. That’s it! The hummus can be served right away or refrigerated for up to 3 days and served chilled.
If you’re preparing the dip for a special occasion or if you simply want a lovely presentation, consider adding the following garnishes. I especially love the pine nuts and cumin seeds.
1. In a blender or small food processor, puree 1/4 cup packed fresh flat-leaf parsley with 1/4 cup extra virgin olive oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids. Discard solids. Set the parsley oil aside and do not refrigerate. (Olive oil solidifies in the refrigerator.)
2. In an oven at 350 degrees Fahrenheit, toast 1 teaspoon whole cumin seeds and 3 tablespoons raw pine nuts, stirring occasionally, until nuts are golden (about 10 minutes). Remove from oven and allow to cool.
3. Before serving the hummus, drizzle the parsley oil over the top, then sprinkle with the toasted pine nuts and cumin seeds. Finish with a few springs of parsley. Beautiful!