Monday, September 24, 2007

another hippie-ish food post

The lovely people at the farmers' market who make hummous haven't been there for a couple of weeks now, and I ran out of hummous last Tuesday. But I had a can of chick peas sitting in the cupboard, so I decided to make some hummous of my own. I started from a recipe in The Really Useful Vegetarian Student Cook Book by Silvana Franco, which is, in fact, really useful - worth every penny and more of the dollar my mother spent on it 10 years ago when I was heading off to college. I almost ran into a problem: I have no tahini sitting around. But Franco said I could use smooth peanut butter instead, and I did have a bit of that. So:

1 (14-16 oz) can of chickpeas, rinsed and drained
2 garlic cloves*
6 Tbsp olive oil
4 Tbsp creamy peanut butter
3 Tbsp lemon juice
seasoning*

Mash it all up. I used my mini chopper, which I have come to love love love. It's perfect for the small batches of things I do as a single person with no roommates.

The result of my whopping ten minutes of effort (most of which was spent just buzzing) made two 8-ounce containers, one of which I froze for later. The other will make my vegetarian taste buds quite happy for the next week or so.


You can see that I couldn't resist dipping a carrot in and trying it straight off.

*Franco is vague on the seasonings, but I had two secret weapons. First, I don't have any fresh garlic right now, so I used a sugar-picked garlic I canned a couple of years ago (opened a fresh jar from the cupboard, gets better with age). Second, I threw in a teaspoon of freshly ground black pepper, and about 2 teaspoons of garam masala on a hunch (from Sahadi's, an amazing gourmet middle eastern store in Brooklyn near my aunt's house...bought in person last time I was there). Hunch paid off.

1 comment:

Tamar said...

I made some fantastic salsa verde with the last of my tomatillos (Mexican green tomatoes)and homegrown cilantro, and a chili pepper from my neighbor's garden. You can grow all these in pots if you have a back porch or stairway. And yes, I'm in love with my mini-processor too.

(I got pesto-ed out from my jungle of basil that won't stop growing.)

Here's the recipe:

4-5 ripe, green tomatillos, husked, rinsed and quartered
1/2 - 1 jalapeno or other hot pepper, best if roasted,skinned and seeded
1 tsp cider vinegar
juice of one lime
handful of cilantro
1 garlic clove
a few slices of sweet onion
a little salt

Process until blended but grainy. Enjoy with chips, with eggs in a tortilla, or any other combo you can think of.

I had a succession of jazz musicians staying at my house and they went wild over it for breakfast!