I occasionally shop at an absolutely lovely gourmet world market.
I go there for the odd foods I have found over the years that come from other countries.
It might be a tea, a crushed tomato that isn’t in a can, organic fair trade chocolates, fruit only jams or large pearly cous cous!
I choose to spend money on certain items – olive oil for example, and they carry a remarkable variety.
By the by this market just started a daily lunch buffet. It smelled truly wonderful!!
My recent trip here had me purchase tahini because I wanted to make my own hummus.
It is absolutely insane that I, Mother Earth, have never made hummus before.
Truth be. I just have never made it.
I have no idea why, when it is sooooo easy and soooo delicious.
My artist friend and neighbor made some and I was inspired – I thought I would really like to try as well
The recipe below is a combination of the recipes she shared.
I dumped absolutely everything into the blender and gave it a whirl.
There ya go – hummus.
I use dry chick peas soaked overnight – cooked the next morning in bay leaf, crushed red pepper and garlic
( one cup dry peas – yielded enough beans for about 2 16 oz cans without the BPA)
For the hummus:
1 Cup Peas – drained ( save 1/4 of juice and add )
3 – 5 T of Tahini ( not familiar with tahini ? it’s a sesame seed paste and yummy – see the link above)
2 Cloves Garlic ( i used the garlic from the bean broth – it still had quite a bit of tang)
3-5 T of lemon
1/2 teas salt
2 T of olive oil
1/4 cup yogurt — i think this ingredient really makes this recipe pop
Hummus is absolutely fabulous on crackers, pita and with raw vegetables.
I especially enjoy it with grilled veggies.
