Monday, November 23, 2009

Hummus & Crostini

I had a hankerin' for some hummus. So, why not blog about it? It's a lot of fun to make and it's better than most kinds you'll find in a can. My good friend is an advocate for hummus and he put my recipe up amongst some of the best he's ever had. Coming from him, it means a lot. Don't have to be #1 to feel like a winner.

30oz. Chickpeas, drained (Garbanzo Beans)
2 Red Bell Peppers
1-1/4 tsp. Cumin
1 Onion, minced
2 Cloves Garlic, minced
5 Tbsp. Tahini
2 tsp. Salt
1 Lemon
Olive Oil
French Bread

Roast the bell peppers exactly like in the Stuffed Chicken w/ Roasted Red Peppers and Goat Cheese blog. [] While the peppers are cooling in a plastic-wrapped bowl, saute your onions and garlic on
low heat in a touch of butter until they begin to smell sweet. There should be no color on the onions or they begin to taste savory.

In a bowl, combine the chickpeas, onions, garlic, touch of oil, cumin, salt, touch of cayenne and lemon juice. When the peppers are cool, skin them, seed them, and dice them up and add to the bowl.

I like my hummus smooth, if you prefer it chunky then mix everything by hand. Since I like it smooth, I put everything in a food processor and blend on high speed. As everything is pureeing I slowly add the tahini. Tahini really adds depth to hummus. It's essentially a Sesame Seed pasted puree. At this point just adjust the seasonings as you see fit.

Slice some french bread and brush with oil and freshly cracked pepper. Place in a 500 degree oven for 3-4 minutes, top with hummus, and garnish with parsley.

No comments: