Tuesday, August 2, 2016

Tasty Tuesday: Hummus

It's been a while since I've done a Tasty Tuesday post, or any other post for that matter. I was away all last week at a family reunion in Park City, Utah. My parents like to go there for a week or so every summer, and last year they informed all of us kids and grandkids that this year we were all coming too. It was fun, though I mostly stayed busy helping with my 3-year-old and 2-month-old granddaughters to give their daddy and mommy a break. Park City is absolutely gorgeous, and there are lots of fun outdoors things to do. We had yummy family dinners, had a cookout with relatives I haven't seen in years, some as long as 30 years and some I've never met (my parents are both from Utah, so we have a lot of relatives there), some folks went skeet shooting, rode on the ski lifts, and went into Salt Lake City for sightseeing and to hear the Mormon Tabernacle Choir rehearse, and there was a pre-wedding reception for my oldest nephew and his fiancee (who is also from that area). The wedding was the next day, Saturday; unfortunately, we had already booked our flights home first thing that morning months ago, before we knew about the wedding, so we weren't able to go. But the reception was lots of fun.

I'm home now, and recovering and trying to get back into a routine, and found myself craving hummus. I discovered several months ago that I like hummus, but it's hard to find properly made hummus in the stores. The kinds in the stores usually have soybean oil and/or citric acid, when hummus is supposed to be made with olive oil and lemon juice. The thing that was hanging me up from making it myself was I couldn't find tahini, then I realized that tahini is just sesame seeds and olive oil ground together in a paste, so I bought whole toasted sesame seeds and figured I would just blend them in with the rest of the ingredients.

So this morning I dusted off my long-unused food processor and made hummus. And yes, that's my actual hummus I made in the photo. I used this recipe: http://www.simplyrecipes.com/recipes/hummus/ with the following alterations:

*I cut the recipe in half. As written, it makes an awful lot of hummus, and since I'm the only one who eats it at my house, it would go bad before I could possibly eat it all.

*Instead of water, I reserved the liquid from the garbanzo beans and used that.

*I used 1/3 cup toasted sesame seeds and a little extra olive oil in place of the tahini.

*I also added 1/4 teaspoon ground cumin.

The recipes I found talk about making your hummus very smooth and creamy, but I like texture in my foods, so I didn't bother with peeling the garbanzo beans (!) or worry about the unground-up sesame seeds.

After mixing, taste the hummus to test the seasoning. I ended up adding a little more salt, lemon juice, and cumin.

I like hummus with Crunchmaster Multi-Seed crackers, but I didn't have any today, so I tried some with some water crackers left over from Christmas (the thing to have with our Christmas brie) and some other multi-grain crackers. It tastes best with crackers that don't have a strong flavor of their own.

As far as how long this will keep, my experience with storing things made with cooked beans says a few days, or maybe almost a week. Not very long. So enjoy it while it lasts!

Finally, I have some different exciting things I've been sitting on, not ready to talk about them publicly yet, but watch for some cool stuff coming up in the next few months!

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