My hummus recipe

[pixel39]

If anybody was wondering:

1 can garbanzo beans
lemon juice
extra-virgin olive oil
salt
cumin
coriander
garlic
tahini
dash of water

One blender or food processor.

Open can. Dump contents into spaghetti-stay-water-go or sieve or what-have-you. Rinse well with cool water. Dump into the blending appliance with about 1/4 cup of cold water. Add a Tbsp or two of lemon juice, the same of oil, a dash or so of salt, a 1/2 tsp of cumin, the same or thereabouts of coriander, however much garlic you think you want, and about 1/4 cup of tahini. [Yes, I stock tahini. It lasts forever in the fridge and is used in useful tasty things like the sauce for felafel. And hummus.] Blend until smooth. Taste. Adjust seasonings to taste. Store in fridge. It lasts about a week or thereabouts if you don't eat it, but I don't see why you'd do that.

If you're feeling spiffilicious, you can add some chopped parsley, which will give it green flecks throughout. Or roasted peppers. Or use roasted garlic in place of the plain garlic. Or chopped scallions. Or chopped olives. If you're adding something, add it after you've blended everything else, unless you're looking to puree everything. If you want nifty bits scattered throughout, then only pulse the blender a couple of times after adding whatever it is.

Comments

Thanks!

[elliesam.livejournal.com]

Maybe I'll try this this weekend. Questions: I don't know anything about garbanzos. Can you find them fresh, or just canned? Can they be grown in Minnesota? Can they be frozen?

Re: Thanks!

[pixel39.livejournal.com]

You can find them dried or in cans. For dried, you have to soak them and then cook them. Cans you just open. They are found with the canned veggies, in the beans section, and in some stores also with the Mexican stuff. And in the natural foods section. I have some organic garbanzos, but I haven't gotten through the inorganic ones yet, so I can't offer taste observations.

Re: Thanks!

[elliesam.livejournal.com]

Thanks. I've been surfing around and have seen plenty of advice on what to do with them, but not much about where they can be grown. Annoying. But if I can find them dried, that will work.

Re: Thanks!

[pixel39.livejournal.com]

You can also get Bob's Red Mill Garbanzo Flour and use their hummus recipe (which I have merely noted is on the back of the bag, haven't tried it), but since you'd need a blender for the garlic anyway, flour doesn't seem like it would be a timesaver or anything.

Burpee carries seeds (www.burpee.com). They take 100 days to mature, which is a long time given our growing season, then you have to cut them and dry them. I think they're better suited for Zone 5 and higher, although supposedly they can grow them in Canada. Because they're a shell bean, though, you'll need a lot of land to produce anything worth using.