Sean and I didn’t have work on Easter Monday, so we went and explored a bit of the Middle East… in our kitchen. We started with hummus, adapting a couple of recipes found on allrecipes.com (my go-to recipe site).
The whole process took about half an hour, though most of that time was spent scraping down the sides of our cheap blender (see Notes below), so this would literally take 10 minutes if you have a good blender.
It tasted really good and fresh and, in our humble opinion, gave the 28 RMB hummus at Haya’s Mediterranean Cuisine a run for its money. But Haya’s still does a killer marinated eggplant which I will keep going back for, but which I’m going to figure out how to make as well :D
1 400g can chickpeas/garbanzo beans, drained, liquid reserved
2-3 cloves garlic, crushed
2 tsp ground cumin
1 tbsp paprika
1/2 tsp salt
1 tbsp olive oil
1.5 tbsp fresh lemon juice
1 tbsp sesame oil
1/2 tsp crushed red pepper (optional)
1. Combine all ingredients in a blender or food processor. Blend on low speed, gradually adding reserved bean liquid — and stopping to manually stir mixture, if needed — until it reaches desired consistency (textured but without any hard bits).
2. Serve with pita, crackers, or even soft whole wheat bread.
1. Most hummus recipes call for tahini, but since we didn’t have that (unless you count my black sesame paste) we used a bit of sesame oil, with great results.
2. As with our peanut butter escapade last year, our blender couldn’t handle the hard solids very well, so we ended up having to stop and scrape down the sides/top pretty often. It also helped to add more liquid if it wasn’t moving much.