Hummus Delight

This recipe is for anyone who has ever wanted to make their own Hummus. Contrary to what many people believe, hummus only requires about 15 minutes of your time as well as some very basic ingredients.

There are times that I will come home to find that my refrigerator and cabinets are quite depleted of anything edible. Whenever this occurs, I grab a can of chickpeas, sesame tahini, garlic, lemon and quickly assemble some hummus.

The most important thing to remember is that Hummus is made to taste! Therefor add the Tahini, lemon, garlic and spices in moderation. (Listen to your taste buds)

The Basic Hummus:

1 can chickpeas/garbanzo beans
2-3 Tbs Sesame Tahini
1-2 Lemons juiced
2-4 cloves garlic
Salt and Pepper

Other additions if you so desire:

Olive oil
Cumin
Red Chile powder/grind up dried hot red peppers
Mint Leaves
Roasted Red Peppers (I'll explain how to make these at the end of the recipe)
Extra Garlic
Cilantro

Directions:

1. Using a food processor, Grind up Garlic and about 1 tsp olive oil. As well as any of the other larger ingredients that you use (ie...red peppers, cilantro, mint leaves).
2. Add the Chickpeas, 2 Tbs Sesame Tahini and the lemon juice to the food processor.

*note: the Sesame Tahini creates the creamy texture of the hummus. Remember, however, that it has a very potent and distinctive flavor. Therefor, ff your hummus looks crumbly in texture, add a minor amount of water and olive oil, until it looks smooth.
3. Add the salt, pepper, cumin, red chile powder and any of the other ingredients according to taste.

*Roasted Red Peppers can be made as follows:

1. Core, the Red Peppers and cut into quarters
2. Mix with olive oil, salt and pepper
3. Using the broiler (there should be a broil button on your oven), put the peppers on a baking sheet on the top rack of the oven.
4. Broil for a few minutes, until you notice a blackening of the skin.
5. Take the peppers out of the oven, place in a zip lock bag and close it up.
6. After the peppers have steamed for a few minutes, open the bag, and peel the skin off the peppers.
(You can grind these peppers up into the hummus, creating a sweet flavor).

As a vegetarian, I often find myself flipping through endless recipes in pursuit of a flavorful meatless main dish. I have been very happy with the magazine, Vegetarian Times. It comes out a few times a year, each of the recipes inspired by the vegetables harvested that season. Today, the recipe I have recreated and embellished comes from the September 2009 edition, entitled Vegetables in Thai Red Curry. I have renamed my take on their recipe:

Tofu and Vegetables in Thai Red Curry

Ingredients:

• 1 head cauliflower, cut into florets (6 cups)
• 1 Tbs sunflower oil
• 1 cup mushrooms of your choice, sliced
• 2 14 oz cans light coconut milk
• 2-3 Tbs Thai Red Curry Paste ( Add to taste, it creates the spice of the dish)
  
• 3 Tbs brown sugar (I used buckwheat honey, that I bought earlier this week from a local farmer. It has a rich, dark taste similar to the molasses of brown sugar)
• 4 Tbs low sodium soy sauce
• 1 small red bell pepper, cored, seeded and cut into slivers
  
• 1 head of cabbage, sliced
• 1 can baby corn
• 1 cup bamboo shoots
• 1 8 oz package tofu
  
• 20 basil leaves

1. Blanch cauliflower until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5-7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In a pot over medium heat, combine coconut milk, curry paste, honey, soy sauce and 1 cup water. Start with small amounts of curry paste and adjust for spiciness. Heat until broth begins to simmer. Add cauliflower, mushrooms, red pepper, basil, baby corn, bamboo shoots, tofu and cabbage. Simmer for 10-12 minutes.
4. Serve the curry over rice.

The flavors of this recipe came together wonderfully. As the honey, red curry paste and coconut milk blended together to create a sweet and delightfully spicy taste.

When cooking up these veggies feel free to throw in whatever suits your palette!

I am off to close my day with some exercise from the local climbing gym.