I love me some chick peas,
aka garbanzo beans,
and I'm going to show you a few dips
using chick peas.
Actually, the chickpeas are terrific just on their own.
I cooked them perfectly - al dente.
These would be great in a salad,
or as a side dish,
or just to snack on.
They're that good.
Here's a little info on chick peas,
in case you're interested.
I boiled them about 3-5 minutes,
then covered them and turned off the heat.
I let them sit, covered, for 1 hour,
then I uncovered, brought to a simmer,
and simmered for 5-10 minutes
until they were perfect.
Tender, but toothy.
You don't want a mushy bean.
I'm making hummus today -
actually 3 different types-
a basic hummus,
a roasted garlic hummus,
and a roasted red pepper hummus.
From left to right,
my regular hummus,
my roasted garlic hummus,
and my roasted red pepper hummus.
Besides garbanzo beans,
hummus also calls for tahini,
which is basically a sesame seed paste
that I doctored up.
First, I'm making tahini paste.
My ingredients:
1 cup toasted sesame seeds
maybe 1/3 cup olive oil.
I use ELBOO. That's Extra Light Bertolli Olive Oil.
pinch salt
Pour the sesame seeds in a pan,
spread them out evenly,
and toast until lightly brown.
Toasting enhances the flavor of the nut.
... with motor running and pulsing
slowly pour in olive oil.
And no,
it's not moving because
I don't have a third hand.
Where's MV when you need him?
Next, Imonna play doctor with the tahini.
Ingredients:
1/2 cup tahini
3 cloves garlic, minced
1/2 tsp Kosher salt
2-3 TB ELBOO
1/4 cup lemon juice
1 TB parsley, minced
1 tsp lemon zest
While running,
pour in lemon juice and zest.
(I meant the motor running.
You don't need to run and pour.)
First,
I'm making a basic hummus.
Process, adding oil as needed
until you get the right consistency.
And you have hummus.
Next, I'm making a roasted garlic hummus.
I put a little bigger than 1/2 a head of garlic
in my toaster oven at 225 degrees
and left it for an hour or so -
until you can squeeze the garlic puree out.
And no, that's not a lot of garlic.
When you bake garlic,
the clove turns into a mashed potato-like puree
with a very mild garlic flavor.
Rosie's Roasted Garlic Hummus
1/2 cup chickpeas
1 TB tahini
1 TB lemon juice
1/2 + head of garlic, roasted
2-3 TB ELBOO
pinch salt
And you have a lovely, mellow garlic hummus
Now, I'm making a
roasted red pepper hummus.
Rosie's Roasted Red Pepper Hummus:
1/2 cup chickpeas
1 TB tahini
1 TB lemon juice
1/2 large red pepper, roasted
2-3 TB ELBOO
pinch salt
Last one.
Promise.
Now, a lot of cooks take the pepper
and put it in a paper bag, seal it,
and let the steam work,
so you can peel the pepper
about 10 minutes later
when it's cooled off
and the steam has done its stuff.
Or you can do it my way.
2 comments:
I have never thought about making my own tahini. Thanks for the great recipes. Just have to try them!!
Anony, please tell me how you likey.
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