This series is all about the pleasure of cooking easy and (mostly)
healthy food. I found out lately that being in a kitchen and mixing different
flavours has an almost meditative feel to it and it became one of my
"me
times" when I put some
Miles Davis on, kick off my shoes (I love cooking
barefoot) and whip something up that I am in the mood for that day.
Having said that, last week I made hummus. Do you like hummus?
Well, Balazs and I love it and eat it weekly with pickles, hot sauce and fried
eggs or just plain with a roasted garlic pita.
It’s one of the easiest recipes in the world but it can take
a while to make it if you opt for dried chickpeas (aka harder way) but so rewarding
in the end.
Also, it's a wonderful and a very thoughtful
'pop-by' gift
as there is always plenty to share! I usually pack it in a little plastic container
with a sweet
bon appétit tiny note and include a few pitas in a paper bag when I am on my way to visit
a friend for a quick chat.
Homemade Hummus 2
ways
(Serves 2-3
bigger bowls)
Ingredients:
* 50 grams of dried
chickpeas or canned (it’s up to you)
* ¼ cup of cooking
liquid or the canned one
* Lemon juice of
half of lemon
* 2 tablespoons of
olive oil
* 2 tablespoons of Tahini
* 4 cloves of
garlic, chopped
* Sea salt and pepper
to taste
Extras:
* Sun-dried
tomatoes
* Sweet red paprika
powder
* Olive oil for the
drizzle
* Chopped nuts
If you are using dry chickpeas, please follow the first step as well:
1. First, wash the chickpeas until the water is clear. Place
them in a cooking pan full of cold water over night (10 to 15 hours) with 1 tablespoon of baking soda or till the
chickpeas feel soft. Next morning rewash them again and
put them back in a pot full of cold water. Cook it until the grains are very
easily smashed when pressed between two fingers - around 2 hours. When they are
soft and ready, pour the water out while leaving a bit of it for blending.
2. Next, put your (dried cooked chickpeas or the canned ones)
into a food processor with the lemon juice, tahini, olive oil, the cooking
water, pepper and salt. Blend till the texture is smooth and creamy. Keep on tasting
and adding spices while blending to your liking.
3. After you achieve the desired texture, transfer your ready
hummus to two bowls and garnish them. One with chopped dried tomatoes and nuts.
The second one with a spoon of olive oil and red sweet paprika. Ta dah!
Lovelies, any great recipes you tried this week? Fancy some hummus? xo
P.S: Also,
rucola - avocado pesto and
poached egg sandwich.
P.P.S: Plus a few more of my beloved
recipes.
(Photos by exPress-o. Layout by Ana Degenaar - Blog Milk for exPress-o. Thank you Ana for your help with this series).
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