It’s a brand new week and a brand new letter. Today is brought to you by the letter:
Today was supposed to be my discussion post, but I couldn’t come up with anything that really gave me a warm fuzzy. So, I thought about nixing the letter ‘H’ altogether. Then I went downstairs and got me some hummus and thought,
Holla, I’ll talk about hummus. I mean after all it does begin with the letter ‘H’, right?
It’s not bookish, but it kinda is because I often eat it while reading. And if I do it, then it makes it right. Just smile and nod in agreement and keep reading. 😈
I’m going to kick this off with an oxymoron. I DON’T LIKE CHICKPEAS!!!! I will yell it from the highest mountain top. They don’t have
much any flavor and to me they taste how I imagine dirt would taste. And as a result of my distaste for chickpeas I was a hummus shunner.
Then one foggy Chris. . ., I mean, then one fateful day I was peer pressured into giving it a whirl. I won’t say I loved it, but it was definitely better than eating chickpeas whole.
So, I went on a hummus taste testing quest. By the way I’m not exactly sure what the folks at Sabre put in their hummus, but they must put a foot in it (if you don’t know that saying click here). Now buying hummus can be a bit pricey if you’re like me. The average Sabre hummus container is 10 ounces, which is supposed to be about 10 servings – that’s 2 ounces per serving. However, I think they must be referring to the person or persons who knows how to restrain themselves while eating hummus.
Should you like to try your hand at making your own hummus, here is a favorite of mine.
Roasted Beet Hummus
- 1 can (15 oz) can chickpeas (no salt, drained and rinsed)
- 1 pound beets (5 small or 3-4 medium sized beets)
- 1/4 cup Tahini
- 1/4 cup Extra Virgin Olive Oil (EVOO)
- 1/4 cup Lemon juice (more or less to taste)
- 1-3 cloves Garlic (more or less to taste)
- 1 tablespoon Cumin
- 1/2 teaspoon salt
- Preheat oven to 400 degrees
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks
- Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
- Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed.
- Garnish with parsley or mint and paprika, roasted sesame seeds and remaining EVOO and serve with crudité or pita bread or pita chips and ENJOY!
*Use water if you need to thin the hummus.
*Will last in the fridge for about 1 week.
And don’t forget, if you haven’t already, cast your vote. Let me know what your favorite number from 1-10 is and your favorite color. A surprise will be revealed later in the month. You can find the poll and cast your vote here.