Tuesday, March 29, 2011

mmm... hummus

my newest toy is a kitchen gadget!
a bday present from my musketeers.
i mentioned back in january how cute this little food processor was while on a shopping trip with m1 who in turn told m2.
they obviously picked up my current penchant for anything yellow.
note on life: if you drop a hint to a girl, they remember – in turn the opposite is true for the other sex.

anyway i 'cooked' last night and made a DELICIOUS homemade hummus.
adapted from this recipe.

homemade hummus

1 can chick peas
1/3 cup tahini
2 1/2 tablespoons lemon juice
2 tablespoons olive oil, plus more for drizzling
3 cloves garlic, peeled
1/2 teaspoon salt
pinch of cayenne pepper

drain and rinse the chick peas.
place all ingredients, except the chick peas in a food processor (with blade).
process until the garlic is well chopped and blended.
add the chick peas and blend until smooth and at desired consistency.
add more salt and cayenne pepper to taste.
cover with plastic wrap and let stand for 30 minutes to allow the flavours to blend.
drizzle with olive oil and serve with pita bread or vegetables.
store in the refrigerate.

i added more tahini and a fair bit more cayenne pepper
(cause i like everything hot hot hot).
i'd ease up on the garlic next time though.
raw garlic is a bit overpowering.
yum at the time, but don't need to taste it 3 hours later.

anyone got any other great recipes to whizz up in my new little machine?


Ado and Candy said...

YUM!! I always wanted that little kitchen wizz machine!!

Des, Sylv & Levi said...

ohhh! I love it! So sexy that little machine (just like it's owner)! And when can i come over to taste your homemade delicacies?! :) Looks and sounds YUM!!!! xoxoxoxo

SJ said...

ummmm how about pesto, seen as you have been talking about making it for a while now, you can come steal some basil, seen as yours is only baby basil at the moment.

Basil Pesto
2 cups basil leaves
2 garlic cloves
1/4 cup toasted pine nuts
1/3 cup parmesan
1/2 cup olive oil (plus extra)

Whiz it all up. If you use my basil go easy, its strong stuff, but if you buy basil use the right amount. Id go easy on the garlic too depending on the strength of the stuff you have - organic would be stronger than the chinese hormone filled stuff. Oh and season with salt and pepper?

And maybe some tapenade???
1 cup pitted kalamata olives
4 anchovy fillets, drain on paper towel
1 tbs drained capers
1 garlic clove
1/4 cup olive oil (plus extra)

Same deal chuck it all in and whiz it all up, if you want green olive tapenade just replace the kalamata with green olives. With both pesto and tapenade you obviously want a little bit of an oily texture so just add a bit at a time and check it out along the way.

Have fun :)

SJ said...

oh and just put it in a jar in the fridge it should keep for a while :)

katie lauren said...

haha sj u make me laugh. love your recipes darl and your not-so-subtle hinting.

and yum i love hummus! i was going to make it at christmas and i STILL haven't got around to it. i have the tahini sitting there all ready to go. you've inspired me, and yes i agree that its better to tone down the garlic :) bleh

free spirit said...

Still the cutest little food processor ever! So glad we could find it.. and in yellow.. and as for the hummus and pesto... Wednesday night dinner??

Miss my cooking companion, but very pleased to see she's managing beautifully all on her own! X

P.s have a cool recipe which I'll dig out for you sometime...

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