Hummus in a Snap

Inspired by this dreamily creamy Hummus recipe from Food & Wine from Michael Solomonov in Philadelphia’s Zahav restaurant – as well as my exponentially growing love for hummus – I decided to make my own from scratch.

I’ve tried tahini + canned garbanzos previously and it was good, but this straight-forward recipe looked like something I could tackle; and knowing that ‘from scratch’ is better than the alternative in 99.1% of instances, I wanted to give it a whirl. In my patented, “two minutes or less” Snapchat video style, you’ll see my attempt – which tasted divine, but was not true to form; I added the tahini up front instead of in two different applications.

I’m making this on a consistent basis moving forward; the most difficult actual ‘work’ comes from taking the hummus out of the processor, so the upgrade in flavor and texture – plus customizability – really makes this an immediate addition to the recipe portfolio.

Ingredients

  • 1 lb. Dry chickpeas
  • 7 cloves garlic
  • 1 lemon, juice
  • 1/2 cup of tahini
  • ice water
  • 1/2 cup, EVOO
  • 1 teaspoon, cumin seeds
  • 1 tsp, baking soda
  • parsley & paprika, for garnish

Directions

  • soak chickpeas in large bowl, covered in two inches of water, for 8-10 hours, with 1 tsp baking soda
  • drain chickpeas and add unpeeled garlic cloves, covering in water. simmer over low/medium heat for 40 minutes.
  • drain, rinse under cold water, peel the garlic.
  • puree the chickpeas with 1/2 cup of water, 1/4 cup of the olive oil and the garlic, preferably mashed into paste with mortar & pestle.
  • crush cumin seeds as well, adding that along with lemon juice and 1/2 of tahini. transfer to a bowl with a rubber spatula.
  • add the remaining tahini & EVOO, plus a bit of water and one more generous squeeze of of lemon juice and puree.
  • physically mix all of this together in bowl, garnish with whole chickpeas, parsley  paprika and a shake of cumin.
  • serve with pita bread and do your best to save some for your guests.

 

Advertisements

Simple, Quick Lamb Chops, Eggplant and Chickpeas

The Nigel Slater tome, Eat, has provided me with not only an awesome perspective on food and cooking, but accessible, realistic recipes that are more simplistic than they appear – thus perfect for somebody with slightly-better-than-novice skills such as myself.

My meal last night was both inspired by (lamb w/ yogurt) and adapted from (eggplant & chickpea puree) recipes in the book. The Middle Eastern influence (from a British chef/ author, haaa!) was definitely outside of my typical kitchen paradigm, but I have to admit it came out awesome. And the entire meal was on the plate within 30 minutes of start time. Pretty awesome.

Hope you enjoy.

Lamb

Ingredients

  • 6 smaller lamb chops, frenched and cleaned
  • EVOO
  • head of garlic
  • 1 eggplant
  • 1 can, chickpeas
  • handful of fresh thyme
  • handful of mint lives, minced
  • greek yogurt
  • 1 lemon
  • salt
  • pepper
  • paprika

Directions

  • slice eggplant in half, salt and let sit for 20-30 minutes to draw water out
  • marinate lamb in olive oil, salt, pepper, sliced garlic for at least one hour
  • rinse eggplant and let dry over paper towels, then slice into half-rounds
  • preheat oven to 400°F
  • prepare yogurt accompaniment by whisking yogurt, juice from 1/2 lemon, mint, paprika, salt, pepper & minced garlic
  • take half of the eggplant half-moons, put on baking sheet with garlic and thyme and generous EVOO. place in oven.
  • heat cast-iron skillet to high with a handful of garlic cloves
  • heat dutch oven or other high-sided pan, pour in generous EVOO – when heated, layer in the remaining rounds of eggplant. sauté the eggplant until browned, then flip for 2 minutes to brown on other side
  • sear the lamb chops thoroughly on both sides – should take about 3 to 4 minutes per side – when done, put the lamb chops in the oven to finish for 2-4 more minutes
  • add chickpeas to the eggplant in dutch oven, as well as more salt/pepper. turn off heat, cover
  • pull lamb and eggplant from oven and let rest for 5-10 minutes
  • use handblender to puree half the eggplant & chickpeas, leaving the rest in tact for both textural and aesthetic purposes
  • plate as desired, with or without couscous, rice, and enjoy