Rosie Makes Hummus.

Between my three little Hawthornelets,

I have a vegan, a vegetarian, and a pescatarian.

Don't ask me where I went wrong,

but there you have it.

So, when we're all together,

food service can be ... complicated.

Enter the sesame seed and the garbanzo bean.

They all love hummus.

Hummus is a creamy dip consisting of tahini (sesame seed paste),

garbanzo beans (chick peas), olive oil, lemon juice, garlic, and salt.
And some other stuff.

I have a basic recipe for hummus

which can serve as a starting point for your take

on this Middle Eastern staple.

Other flavorful additions to hummus could include:

roasted red peppers

Kalamata olives 

jalapeno peppers

caramelized onions

pine nuts

sundried tomatoes and basil

cayenne peppers

cilantro

cumin

curry

roasted garlic

parsley

mint

chives

tarragon

It's like a smorgasbord!

Pick and choose your flavors.

Here's my basic hummus recipe:

Hummus

For tahini paste:
2 - 1.5 oz. packets sesame seeds (1/4 cup)
4 TB olive oil
kosher salt to taste
 Lightly toast sesame seeds in a dry skillet or spread out evenly on baking sheet in oven.  Watch carefully.
Let cool, then process with olive oil.  Add a pinch or two of kosher salt, to taste.
I used Bertolli Extra Light Olive Oil because of its neutral flavor.  I didn't want the oil to overpower the flavor of the sesame seeds.
Yield:  1/3 cup tahini

Hummus:


1/2 cup dried garbanza beans
Boil garbanzas in salted water, adding water as needed, until tender.  About 2 hours.  Drain.  Cool.  And PEEL!  Yes.  I said to peel them.  Use a paper towel and squish the buggers out of their skin.
Yield: 1 1/4 cups cooked garbanza beans

Combine in processor:
1/3 cup prepared tahini
1 1/4 cups cooked garbanza beans
juice of 1 lemon
1 garlic clove
1/4 cup water
1/4 cup Bertolli extra light olive oil
kosher salt, to taste

Process all until nice and smooth.
THEN...
add a few shakes of cumin, some cayenne pepper flakes, and a nice flavorful, fruity extra virgin olive oil in a pool in the middle.

 

Actually, I shouldn't call this a "paste."

I like my tahini pourable.

Gotta peel those beans!

Pour in the tahini.

Lemon juice, garlic, water, olive oil.

Sprinkle with cumin and cayenne.

Maybe some paprika.

Make a hole in the middle

and pour in some really good, flavorful extra virgin olive oil.

I served this with tortilla chips to scoop it.
But you could use pita bread or naan.
Or vegetable slices - like peppers and carrots and celery.

Dip, scoop, and enjoy!

And all three Hawthornelets are happy!

Which makes for a happy Rosie!