Tag Archives: Garlic

Hummus

Making hummus is easy, but there are a few things to consider.  But first the recipe:

Ingredients:

Tahini (sesame paste)

Garlic

Lemon juice

Salt, pepper, cumin

Cooked chickpeas

Add into a food processor 1/2 to 3/4 cup tahini, 2-4 cloves of garlic, 1/2 cup water (see note below), juice of half a lemon, salt and pepper. Start the food processor and watch while it’s mixing. The mixture should turn a whitish very-thick liquid. Add more water if needed. When the tahini is ready (you can taste and add more garlic, lemon juice or salt if needed) add 2-3 cups of cooked chickpeas and run the food processor until the chickpeas are pureed and mixed well with the tahini.  Voila – the hummus is ready.

Things to consider:

Chickpeas – Yes you can use canned chickpeas, but it tastes so much better with home cooked chickpeas: Soak the chickpeas with lots of water over night (some cooks like to add a teaspoon of baking soda to the water).  Replace the water at least once. Cook in fresh water, with salt, (the water has to be a few inches over the beans) until the chickpeas are soft – it will take a few hours in a regular pot, much faster in a pressure cooker. I often cook 1-2 pounds of chickpeas and freeze what i don’t use right away.

Water – you can use tap water but the hummus tastes much better with the water you cooked the bean in.

These are Canadian – one marketed to the Arab market, the other to the Jewish market. I think they are identical…

Tahini – Buy imported tahini. Any tahini from Lebanon or Israel is good.  There are also some Canadian brands that are good.

Lemon juice – fresh is always better. Bottled is OK, or you can use a teaspoon of citric acid.

 

 

 

Saturday in my kitchen – Eggplant Salad

Saturday is a day to go to the beach, or hiking…  but more often than not it is the day I do laundry, cleaning and food shopping.  I bought an eggplant last Saturday and a week later it is still sitting on the counter among the bananas and a lonely avocado.  It’s time to make the old country favorite:

Eggplant Salad

Here’s how:

Start by lining the stove with aluminum foil – it’s going to be messy!

eggplant1Rinse and dry the eggplant and place over a medium flame. Let it roast for a few minutes. When the skin blacken, turn the eggplant so an uncooked side is over the flame. Repeat until the whole eggplant is black and soft.

Transfer the eggplant onto a cutting board and let it cool.  Now is a good time to clean the stove. Be careful,  liquid drained from the eggplant will make removing the foil somewhat tricky.

eggplant2When the eggplant is cool to the touch, remove all the skin off and transfer the flash into a dish.

Add: Juice of one lemon, mashed garlic clove, salt and pepper.  Add as much or as little of these ingredients as you like. You can also add a few drops of your favorite vinegar.

Serve with crackerseggplant3 or fresh pita.

Ingredient list:

Eggplant

Lemon

Garlic

Salt & Pepper