A Foodie Confession

My friends, I’m about to reveal something to you that you may not have known about me.

No, I haven’t buried anyone in my back yard.

It’s worse than that.

I’m a food snob.

No shocked gasps??

I’m disappointed.

For years, I turned my nose up at using canned beans in my chili or soups. Cause my mom always used to  buy dry beans, cook them up, and then use them in her recipes. A shortage of funds as an immigrant to Canada may have had to do something with it. Or maybe just having grown up in Europe between the two world wars when the luxury of buying canned vegetables wasn’t available to subsistence farmers in Yugoslavia.

Many years, ago, I discovered hummus and decided to make it at home. From dried chickpeas/garbanzo beans.

But no matter how long I cooked the chickpeas … no matter what recipe I used, I ended up with something other than that smooth luscious spread I got in Middle Eastern restaurants. It TASTED delicious, but the texture was disappointing. I blamed my inexpensive blender. I switched to a food processor. Nothing.

Until I bought a 79 cent can of chickpeas on sale.

And it happened.

I will never have to buy hummus again.

I’m SO happy.

I’ve re-posted the recipe I used below with the information needed to make a roasted red pepper version.

ETA: Click on the middle eastern ‘tag’ for some other amazing recipes.

Extra Creamy Hummus – makes a bit over 4 cups, 1.1 kg

1/2 cup tahini (ground sesame seed paste)
juice of 2 lemons (~1/2 cup)
1/2 cup water
2-3 cloves garlic, roughly chopped
~3 cups cooked chickpeas (2 14-oz cans, rinsed and drained)
1/3 cup light olive oil
1 1/2 tsp smoked paprika (optional)
1 tsp cumin
salt and pepper to taste (start with 1 tsp of salt and ~1/2 tsp pepper)

For red pepper variation (my original post)
1 roasted red pepper (1/2-3/4 cup)

Roasted red pepper variation: Halve a red pepper, remove the seeds, brush with a bit of oil on skin and then broil, skin side up on a foil lined baking sheet, for 10-15 min or until the skin starts to blister and char. Put into a bowl covered with saran wrap and let sweat enough to loosen the skin. Peel off the skin.

Add tahini, lemon juice and water to a food processor (or blender). Process on high speed until it becomes very light-colored and fluffy, which shouldn’t take long.

Add the roasted red pepper and garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides down occasionally, until it becomes as creamy as you’d like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).

When it’s reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. Process to blend them in. Taste and add more salt and pepper if you’d like, processing after each addition.

Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!

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