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Posts Tagged ‘hummus’

With the rush of every-day life it can be difficult to think of new recipes, and although the internet can be very helpful, I find sometimes it prevents me from being truly creative with my own cooking. I love the practicality of being able to be creative on the spot with what ever ingredients are available in the refrigerator and on the shelf. Lately, I haven’t had as much time or opportunities for creativity as I’m cooking for myself only most of the time, as one meal will last me days and days. Today, however, I had the chance to try something new, and it was delicious and fun as well!

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Ingredients: 4 servings (as a meal), appetizer for 8+

Carrots

-6 large carrots, cut into thin sticks (quarters or eighths)
-2 Tbsp canola oil
-2 tsp cumin
-2 tsp paprika
-1/2 tsp salt
-1/2 tsp black pepper

Hummus

-1 generous cup dried chickpeas, boiled and soaked overnight; then skins removed (if you’re crazy like me, but I’m sure it’s not necessary – you can also use canned chickpeas I’m sure)
-1 head roasted garlic (400F oven roasted for 40 minutes wrapped in tin foil)
-1/2 tsp salt
-1 tsp cumin
-2 tsp paprika
-1 tsp (or to taste) hot pepper flakes
-juice of 1 lemon
-2 Tbsp warm water
-2 tsp dried parsley flakes
-1 Tbsp tahini
-1-2 Tbsp olive oil

Directions:

To make the carrots, preheat the oven to 400F. Slice the carrots and place in a bowl with all the seasoning and the oil. Toss until evenly covered and then lay out on a baking sheet lined with parchment paper in a single layer, with no carrots touching (it’s the key to perfect roasted veggies!). Bake for 20-25 minutes, until golden-brown. Serve with hummus if you like!

To make the hummus, soak the chickpeas or use canned, and roast the garlic. Then combine chickpeas, garlic, water and tahini in a food processor and process for 2-3 minutes until smooth. Then add remaining ingredients, and process for another 1-2 minutes. Place in serving bowl.

I envision the carrots and hummus would be great as a finger food for a dinner party: just have tooth picks on hand and enjoy!

-Sitelle

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I am sprinting to finish an initial completed draft of my thesis by the end of March (I’m over 100 pages with one and a half chapters to go…)  This sadly has left less time for culinary adventures, but it has motivated me to prepare delicious, yet nutricious snacks for long hours in my office.

I love crunching away on crisp veggies, and a tasty hummus only makes this snack more delectable.  The recipe below contains the blueprint of your basic hummus recipe – tweak the proportions of garlic, tahini, and lemon juice to chickpeas for your liking.  And then have fun with garnishes: my current favourite is a sprinkling of smoked paprika to give the hummus a little extra je ne sais quoi!

Hummus Dip

(makes about 2 cups)

 

Ingredients:

1 16 oz can chickpeas (garbanzo beans)

2 cloves of garlic, crushed

Juice from 1 lemon

1-2 tablespoons tahini

1 tablespoon olive oil

Salt and freshly ground pepper to taste

Directions:

Drain chickpeas, reserving 1/4 cup of liquid. Combine all  ingredients in blender or food processor.  Blend for 2-4 minutes on low until the hummus is thoroughly mixed and smooth.

Serve immediately with your favourite garnish or cover and refridgerate.  The hummus keeps beautifully refridegerated for up to 1 week. Bon appetit!

Delicious garnishes  include: extra olive oil, a dash of cayenne, freshly shopped parsley, sprinkle of smoked paprika.

– Catherine

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