July has been a month of reconnecting with friends. For me (with no pressing paper, assignment or exam deadlines), I have fallen back in love with both creating and consuming food. The high nineties heat has brought the enticement of Mediterranean cuisine. I long to have our friend's pergola layered with grape vines. I don't even dare ask for their dolmades recipe, knowing that their harvested fresh grape leaves are the key ingredient. While not strictly localvore, the following hummus recipe that my friend, Maria, passed on to me (filed simply as "Ruth's Favorite Hummus") is my daughter's favorite. Since my daughter has reintroduced us to vegetarianism (my husband and I fairly strict until I became pregnant 10 years ago and started to crave protein in the meat form), I am always looking for good, kid-friendly bean recipes.
Ruth's Favorite Hummus (from Maria)
1 (15 oz can) garbonzo beans, drained rinsed and skins removed*
1 medium garlic clove, minced or pressed
3/4 teaspoon salt
1 pinch of cayenne
3 tablespoons juice from a large lemon
1/4 cup tahini (sesame paste)
1/4 cup virgin or extra-virgin olive oil
1/4 cup water
Process all of the ingredients in a food processor until smooth, about 40 seconds. I usually hold off on a bit of the water then add it until I reach the consistency I like.You can eat it straight away or chilled.
It can be refrigerated up to 2 days.
*This could be the secret to why Ruth loves this hummus. Rinsing the beans and removing the skins eliminates some of the funny, pasty taste.
2 comments:
In our house we also think that removing the skins reduces some of the potential gas that can be associated with hummus...
So good to know given that beans have turned into one of our primary staples, good for the budget! (ps thanks for being my first "friendly" post)
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