The kids and I just finished eating our lunch today. We are taking a break from the Spring Cleaning that Sylvia is coordinating at the T2CHK Message Board. I can’t remember the last time a lunch has been so refreshing!
We have gobs of leftover tabouli from last night. I love leftover tabouli! The flavors just get better and better, as long as I fluff it before serving — to reincorporate all the yummy juices settled at the bottom of the bowl. We each ate a good bit of that along with a hummus sandwich on whole wheat-kamut-millet bread. I filled the sandwiches with hummus, shredded raw goat cheddar cheese, sliced tomatoes, homemade clover sprouts (gifted from a friend), and sea salt and pepper. Delicious!
Hummus sandwich and tabouli — perfect lunch in the midst of some serious spring cleaning!
In last night’s batch of hummus, I also added 1/2 teaspoon each of cumin and paprika. We are still going without garlic due to Mikah’s food allergies, so I needed something besides garlic to give it a kick.
Hummus
- 2 cups cooked garbanzo beans (chickpeas)
- 3 tablespoons roasted sesame tahini
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon sea salt, or to taste
- 1/2 to 3/4 cup water*
Put all ingredients in blender. Adjust water to desired consistency. Blend to make a smooth, thick paste. Place in serving bowl and garnish with paprika, parsley and/or extra virgin olive oil.
*You may also use bean cooking water, as long as the beans were soaked and drained before they were cooked in fresh water.
© Copyright 2006-2009 by Wardeh Harmon
I think that this is really wonderful. Here I am older, but you are the wiser with cooking.
I am thankful for you, my friend.
We began eating hummus last Spring, I believe it was. We have not tried homemaking it as of yet, though. We should, though! And now I know where to look for a recipe.
A KA blender is on that list of things to eventually get. I wonder if my less expensive blender (Oster, maybe?) will do the job well…
Have a terrific Tuesday evening and a Wonderful Wednesday morning, too!
Huggs, Robin
Robin, your Oster should do fine. I have a friend who makes hummus in an Oster. We used to have a KA blender and we were really disappointed in it. That is just my opinion!
We have our Vita-Mix now and it works great for everything.
Thank you, Wardeh, for posting this…. Can’t wait to try your quinoa tabouleh
[...] best hummus we’ve ever had. We all agreed. On the advice of my mom, I purchased some small Middle Eastern [...]
Help! Do you peel your garbanzo beans? Sally Fallon’s instructions are soak, peel, and cook. I’m finding the peeling is taking a enormously longer than I expected. Any thoughts?
Mindy- I don’t know! I read that, too, and was kind of bummed that I’d have to do all that work.
Have you found anything else out?
I did a search (hoping to find an easier method than the one I was using) and saw the skins referred to as “fibrous husks.” I would imagine there is a good reason Sally included peeling in her recipe. But…it took me… an hour and a half(!) (no exaggeration!) to peel what started out as 1 c. dry chickpeas. I’m all for traditional cooking, but…I just don’t have that kind of time!