Saturday, February 27, 2010

For Heidi

I did think about posting the hummus recipe, but my silly brain tells me things like "your blog is turning into a cookbook" or "people that like hummus probably already have a good recipe" so I didn't. But you're right, it's worth sharing.

A little background: On Wednesday I was making a mexican lasagna, a dish based on the what-do-I-have-around-here concept of cooking. I intended to include a can of black beans but a 3 ft distraction meant that when I looked into the can I had just opened, I saw garbanzo beans staring back at me. Oops. I had bought them on a whim a couple months ago thinking that perhaps I'd make hummus...someday. Needless to say, those little beige beans in front of me meant that someday had arrived, well, sort of. I put them in the fridge for a soon-but-not-now-someday and opened the correct can of black beans and finished dinner.

Yesterday, I had planned on grabbing some Lenten Friday food at the grocery store. When my plans changed, I scoured the kitchen for a meatless meal solution. Lo, there were my garbanzo beans waiting for me in the fridge. ;) (hehe, yes, I just wrote "lo")

I've made hummus once or twice and I have to say I'm not a fan of tahini which seems a crucial ingredient. I've heard of substituting peanut butter but a) the thought kind of makes my stomach turn b) Iain's allergic and I really wanted him to be able to eat the hummus. Recalling that tahini is sesame spread, I wondered if I could substitute sesame oil. I googled it and came up with the following recipe from this link, that seemed quite promising:

  • 1 can chickpeas or garbanzo beans, drained, rinsed and towel dried
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons sesame oil
  • 2-3 tablespoons warm water


In a food processor, blend chickpeas lemon juice and olive oil. Add garlic and spices, then sesame oil and water and blend to a smooth paste. Add 1-2 tablespoons of water if mixture is too dry.

I made a few adjustments to my version:

-I only used 1 tbs. sesame oil (the stuff is very strong)
-Because I used less of the above, I used a bit more water for a total of nearly 4 tbs.
-I did use 2 crushed cloves of garlic but even with 2 it was a LOT of garlic flavor. I'm thinking maybe next time I'll try using garlic powder for a less punchy flavor. That or perhaps just 1 fresh clove. If you try either, let me know how it works for you.

So, that's the great hummus recipe. I hope you enjoy it!


Heidi said...

Looks really good! I'm also not a huge tahini fan - it always ended up completely overpowering the hummus that I tried to make. Looking forward to picking up sesame oil when I go grocery shopping this week & giving this recipe a shot.

p.s. You seem to have an issue with chickpeas trying to incorporate themselves into non-chickpea recipes...

Betsy said...