Saturday, January 29, 2011
10 Minute Roasted Hummus - Simple Saturday
Hummus is the Arabic word for chick peas, which is translated in Spanish to garbanzo beans, which in Italian is Cece beans - and all of them can be pureed with spices to make a darn good dip or spread. One of the fantastic things about cooking (and Mediterranean cooking is no exception) is how personal you can make it. As long as the technique is there, the flavors are completely up to the taster. Hummus, which is also called hamos, hommos, hommus, homos, houmous, hummos, hummous, or humus (whew!) can be made smooth and earthy with the addition of tahini (sesame) paste, or spicy and chunky with peppers and veggies. The Simple Saturday recipe today keeps it fast and clean-up to a minimum. You roast the drained can of garbanzo beans (chick peas) on a parchment lined sheet pan along with the minced garlic and spices. Pour it all into a food processor and blend it with olive oil. That's it. Done and delish!
1) Drain one can of Garbanzo Beans (may be labeled Chick Peas).2) Pour them onto a parchment lined baking sheet and add a few minced garlic cloves, a pinch of red pepper flakes, cumin and dried thyme (you can also vary this to your tasting.) Squeeze a half lemon over the whole pan.
3) Stir it all together, then drizzle with Olive oil and place into a preheated 350F oven for TEN (10) MINUTES (you can vary the time if you'd like a more toasty flavor, but don't burn them.)
4) Remove from the oven and allow to cool for a few minutes. Using the parchment paper, lift it all up and pour into a food processor. Pulse a few times, then while the processor is on puree, carefully pour in 1/4 - 1/2 cup Olive oil. Check during the process to see if it's to your desire. Taste and season with salt and pepper, and maybe more lemon if needed.
Hummus can be served in little individual shooters with thin carrot sticks or other veggies for an elegant service...
Or put into a casual dish and served with crackers or flat bread.