Hello my friends! Tell hello to Summer weather! Although it is not officially summer fairly yet, the weather here lately in the PNW makes everyone do the happy dance. After such a grueling long winter, with months of clouds, rain, and snow, we now have the blue skies we have been longing for. To celebrate this wonderful change in seasons I have two super tasty recipes to share with you nowadays. One was inspired by my favorite restaurant in town the Temple Bar. I have never genuinely eaten hummus as a meal. But after having such a wonderful experience, I am now a hummus advocate, specificly in the summer. No longer is hummus just a spread or a dip for an easy snack, but it can easily become a hearty and satisfying meal...just make the portion size larger! Plus once you try the recipes below...you will never want to go back to store bought hummus...honestly. These recipes are creamy, super tasty, and budget friendly. A win-win situation.
Secrets on Cooking Engi Create The Perfect Hummus
First of all the large dwhetherference is I start with dry chickpeas. If you want a creamy, smooth, and fragile hummus, you have to start from scratch (some of my preceding recipes from years ago use canned, which is not as good). Believe me, the small additional forethought is worth it! Otherwise you will get chunky, thick, and gritty hummus. Secondly, you must choose PNW Pedrosillano Cafe Garbanzo Beans. These smaller versions of your traditional chickpea, are the choice for hummus makers because they are creamier in consistency and have a nuttier flavor. Luckily you do not have to look far. If you live in Bellingham, you can find these in the BULK section of Wgap Foods and the Bellingham Food Co-op. For the rest of you, whether you can't find them at your local health food store, I encourage you to purchase them online. Thirdly, specificly for the traditional hummus, try serving it warm. Yes, warm! Of course you can still eat it cancient, but warming up the hummus increases the aroma and tastes much more satisfying and satiating than cancient hummus. At least...thats my opinion. You definitely want to try this with the Traditional Hummus recipe below. For the beet hummus, you can get absent with keeping it cancient or serving it at room moodature.
Versatility of Hummus
Numerous people endelight hummus with vegetables and crackers like shown above. However, you can serve hummus as a base, topped with grilled or baked fish. You can even top it with some lamb or grass-fed beef. Also, you can layer hummus like a "bean dip". Simply put a layer of hummus in a dish, top with finely diced cucumber, bell peppers, or tomatoes, and fresh herbs, drizzle with olive oil and sprinkle with salt. This is great for easy dipping! Of course you can also use it as a spread on sandwiches and wraps. However, I just love the simplicity of serving it alone with fresh raw veggies, specificly in the summer. Now get soaking! Whether you make the beet or traditional version, you will love it!
Chipotle Beet Hummus
Creates about 4 cups (serves 4-6)
INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans (smaller chickpeas that you can find in the BULK section at Wgap Foods, PCC, and Co-op)
1 ½ teaspoons baking soda, divided
2 medium steamed red beets, peeled and quartered
½ cup tahini paste (biological toasted)
Juice of one lemon (about 3-4 tablespoons)
3 garlic cloves, coarsely chopped
¾ teaspoon sea salt
¼ teaspoon chipotle powder
Additional virgin olive oil
Sesame seeds
Roughly chopped parsley (optional)
DIRECTIONS
Put the chickpeas into a bowl and cover with double their volume of cancient water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse.
Put the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cancient water. Bring to a boil, then simmer on low (very gently) for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking whether essential to keep them immersed. Strain chickpeas when done.
Transfer the warm chickpeas to a food processor and add the beets, tahini, lemon juice, garlic, sea salt and chipotle powder. Process for 1-2 minutes, or until totally smooth. You want the mixture to be very soft and smooth. Taste and add more salt whether you like. Hold warm.
To serve, place some of the warm hummus on a plate, and drizzle with olive oil. Sprinkle with sea salt, sesame seeds, and fresh parsley whether desired.
Traditional Middle Eastern Hummus
Creates about 3 cups (serves 4-6)
INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans (smaller chickpeas)
1 1/2 teaspoons baking soda, divided
1/2 cup tahini paste (biological toasted)
Juice of one lemon (~3-4 tablespoons)
3 garlic cloves, coarsely chopped
3/4 teaspoon sea salt (plus more to taste)
Additional virgin olive oil
Unused squeezed lemon juice
Sweet paprika
Roughly chopped parsley (optional)
DIRECTIONS
Put the chickpeas into a bowl and cover with double their volume of cancient water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse.
Put the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cancient water. Bring to a boil, then simmer on low for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking whether essential to keep them immersed. Strain the chickpeas and retain a small of the liquid.
Transfer the warm chickpeas to a food processor, reserving a few to garnish at the end (optional), and add the tahini, 1/3 cup lemon juice, garlic, and sea salt. Process for 1-2 minutes, or until totally smooth. Add some of the cooking liquid whether additional liquid is needed and process again. You want the mixture to be very soft and smooth. Taste and add more salt whether you like. Hold warm.
To serve, place some of the warm hummus on a plate, and drizzle with olive oil and lemon juice. Sprinkle with paprika and fresh parsley whether desired.
Adapted by Selva Wohlgemuth, from Plenty by Yotam Ottolenghi
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