recently i went on a trip and the airline served pita chips with some sort of cream cheese nasty. since then i've been craving pita chips the real way--with hummus!
i've made hummus several times in the past but haven't ever found the perfect recipe. i think i've finally found the right mix of flavors, specifically with regards to the garlic.
i'll give you the base recipe and then show you the two variations i made that i was really pleased with.
plain ol' hummus
1 garlic clove
1/2 tsp salt
2 T tahini (sesame seed paste)--not optional, folks!
1/8 C lemon juice
1 can garbanzo beans, drained
1/4 C olive oil
blend the first three ingredients until smooth in a food processor. then add the last three. yum!
cilantro and lime hummus
prepare as directed, substituting the lemon juice with 3 T lime juice and then adding 1/3 cup packed fresh cilantro and 1/2 t (or more to taste) cumin.
sun-dried tomato hummus
after everything else is blended and smooth, add about a 1/4 C sun-dried tomatoes (the kind that are packed in oil) and some generous shakes of basil. double yum!
roasted garlic and artichoke hummus
substitute the 1 garlic clove for one full bulb of roasted garlic (see instructions below*) and follow directions above. after everything else is blended and smooth, add about a 1/3 C canned artichokes, drained and some generous shakes of oregano. the yummiest!
*preheat oven to 400. leave the skin on the garlic bulb and cut a little bit off the top so the garlic is exposed. super lightly drizzle with olive oil and a twinge of salt. wrap in foil with enough room for steam. roast for 30-40 or until it becomes brownish and mushy.
as a sidenote about the roasted garlic--i roasted a few bulbs and used one bulb for two large baking potatoes to make roasted garlic mashed potatoes. my kids devoured it. seriously. even the one that usually hates potatoes of any kind.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment