Tuesday, May 11, 2004
Hummus
Let's see...last night I made a middle eastern feast as a demonstration...I don't know why, but the eggplant for the baba ghanouj took more than 1.5 hours to soften in a 400 degree oven...next time, I will start earlier, I guess. It turned out fantastic though. Really smooth and smokey. We also made Spinach, Mushroom Phyllo Pie, Tabbouli and Hummus. I subsituted yogurt for some of the tahini in the hummus recipe, and I think it came out great. Here it is:
1 teaspoon minced garlic
1 can chickpeas, drained
2 tablespoons plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon tahini
4 tablespoons fresh lemon juice
2 tablespoons water
Salt to taste
Add ingredients to blender; blend until coarse puree forms, occasionally scraping down sides.
Season hummus to taste with salt.
Transfer to small bowl.
Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita chips.
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1 teaspoon minced garlic
1 can chickpeas, drained
2 tablespoons plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon tahini
4 tablespoons fresh lemon juice
2 tablespoons water
Salt to taste
Add ingredients to blender; blend until coarse puree forms, occasionally scraping down sides.
Season hummus to taste with salt.
Transfer to small bowl.
Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita chips.
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