Sunday, February 3, 2013


Hummus, originally uploaded by riptideredsf.
All I can say is "Wow!"

This "ethereally smooth hummus"came my way via Smitten Kitchen who got it from Ottolenghi's new cookbook Jerusalem, which I just happen to have in my possession for the next couple of weeks thanks to my local library. Double Wow! This hummus is so amazingly smooth and flavorful and could not be more simple. Well, I lie. It could be more simple. Smittens key to it's ethereal smoothness is to peel the cooked chickpeas. Crazy? perhaps. Obsessive? no doubt, but it's seriously worth the added effort and it's a fine task to occupy my hands whilst watching Downton Abbey. I pack it in my lunch and make my co-workers dizzy with envy. Sometimes I share. They like that.

My only adaption is how I prepare the dry beans. I cooked the beans the way I always cook dry beans: in a low, slow-cooker overnight in 4 times their volume of water seasoned with vegetarian fake chicken seasoning and a couple of sprigs of fresh thyme. I pick over and rinse the dried beans but I don't soak them. I've never had a problem with that.

I had a massive stack of whole grain tortillas, flecked with all sorts of healthy bits, in the freezer from the time I tagged along with Sheena to Costco months back. Those tortillas-as it turned out-didn't really gel with my breakfast burrito plan. They were like cardboard, but with all due kitchen diligence, they turned out the perfect cracker. I brushed them with a little olive oil and sprinkled on some salt and za'atar (a middle eastern herb blend of marjoram, oregano, thyme, sesame seeds, salt and sometimes dried sumac), and baked them on a baking sheet for 15 minutes in a 400 degree oven.

This goes in the keeper file.

No comments:

Post a Comment