Friday, July 8, 2011

To hummus, or not to hummus?

*Note: technically this post should fall under the His and Hers...stories about our food page, but the recipes are so delicious I had to post on the big page.*

Alright, alright the title is a little misleading.  I will always choose to hummus.  It's healthy, delicious and tastes like the Mediterranean.  It's also a light snack that is filling and perfect for summer.   I have two hummus recipes that are deliciouss and authentic.  One comes from a former student whose mother is from Syria (I will call this hummus A) and another comes from my dear friend Abi (see previous blog) and one of her Middle Eastern friends (I will call this hummus B).  Since 2006 I have used the hummus A recipe but a recent trip to Tulsa has left hummus B lingering on my tastebuds. 
I was suppose to make hummus B for Randy this week, unfortunately I chose note to hummus.  So if I post a blog about making hummus I might be more inclined to actually make it for him because I'll feel bad if I don't. 
 Here's to you, Randy White!  I hope this makes it to your plate soon.

Hummus A
1 pound of chickpeas (which is one 16 oz canned of chickpeas, drained)
1 cup of tahini
1/2 cup of lemon juice
1/2 teaspoon of salt (or more for taste)
2 garlic cloves, minced
1/2 cup of lowfat plain yogurt (I use whole milk Greek yogurt)

1.  In a food processor, first put in the chickpeas and then tahini paste
2.  Next, add the lemon juice, yogurt and salt
3.  Then at the end add the garlic
4.  Taste and adjust all flavors.

Serve with warm pita bread, chips or fresh veggies like red peppers

Hummus B
Add the following to the food processor:

1 16oz can chickpeas (drained and well-rinsed)
1/4 cup tahini
2 large garlic cloves
5 TBSP fresh lemon juice (about two lemons)
1/4 cup olive oil
1 tsp kosher salt
1 tsp ground cumin
1/8 tsp cayenne pepper

Turn food processor on and slowly add 1/4 cup of warm water as it all blends together. 

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