Thursday, January 7, 2010

Katie's REAL Hummus

I got a bike for Christmas! Well, I actually got the bell. Bike are just so hard to transport from Arizona to Oregon, you know?!? Last weekend, M and I were out shopping for the bike (bikes, actually. We're both getting one.). See, we've been talking about this for a while. M lives in a part of town with so many great restaurants we could bike to and a 25-mile-long greenbelt with paths, tennis courts, and much more that we would really enjoy. After a couple hours of shopping, we were getting hungry. We didn't want to eat too much, though, because we had his brother's birthday dinner later that night. We ended up sharing some hummus and pita at a place called Pita Jungle. It was really, really good and I've been craving hummus ever since!

Tonight we're hanging out at my place to watch the national championship game--Go Horns! I'm making dinner for us and I wanted something a little lighter after the overoverover indulgence that was the 2009 holiday season. This hummus, served with fresh veggies, was a perfect side dish to Elly's delicious chicken gyros.

I got this recipe from Katie's blog, Good Things Catered, so I had no doubt it would be delicious. Boy was it! It was so easy and oh so yummy. As Katie says, this recipe is more of a guideline; it will adjust depending on the strength of the lemon, garlic, and tahini you're using. Just be sure to take a couple of tastes along the way and it will turn out perfectly to your liking!

Katie's REAL Hummus
from Good Things Catered
printer-friendly recipe

1 (12 oz.) can chickpeas
1-2 large cloves garlic
2 TBSP extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp. salt

1. Drain water from the can of chick peas into a small bowl and reserve.

2. In a food processor or blender, mix together the chickpeas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

3. Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.

4. Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.

***Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

One year ago: chicken piccata


katie said...

Looks great! You can also pulse the parsley with the oil in your minichop and drizzle on top.

Katie said...

YUMMY!! I'm making this and baba ganoush today! Perfect healthy snack, but my favorite on sandwiches. Now I'm craving chicken gyros. haha

Lexie said...

Yummy! I can't wait to try this. Maybe I will make this tomorrow to have during the Cardinal's play off game. By the way, nice picture! Thanks for the snack idea.