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SEO by:
Michael Eakes
Web Development by:
Ryan Wright |
hummus -- the ultimate beans*-723089.jpg) * no offense to other beans so versatile, so delicious, so hearty, so giving of themselves to you and me and flavors of the planet. please, meet: the garbanzo bean -- the chick pea -- Cicer arietinum -- or, in arabic and hebrew, hummus so what can one do with this taste of delicious earth? i first would like to offer my gratitude and love to those who have bestowed the elegant 'hummus bi tahini' recipe almost entirely unchanged through the course of cultivated millenia. and now, here are hummus: -- mix and mash, in a food processor, the garbanzo bean with: garlic, lemon, tahini, salt -- for the classic hummus bi tahini mentioned above, then drizzle with olive oil or omit any of the above and see what happens or perhaps add the garlic and salt, sauteed with red-pepper flaked swiss chard pistachio nuts (sparingly) add a richness that is often complimented by the presence of olives making a marinara sauce? skim off a few spoons to add to the hummus mix hold onto your parts, purists -- for a sweeter variation, think about maple syrup and/or orange juice, pomegranate molasses looking for an appropriate medium to include more ginger or coriander in your diet? aren't we all? am i yet illustrating a versatility? no lemons? i recommend apple cider vinegar to substitute, or omit it entirely and adjust accordingly have a spice grinder? experimenting with spice blends? see how they go over, or in, hummus. zatar is a favorite of mine. fresh herbs? thyme in a pot on your porch? yes. please. many claim that dehusking the chick peas before blending make for the creamy-best preparations i will tell you that sprouting the garbanzo beans prior to use makes for a positively electrifying dish some will say that canned chick peas are a meager substitute for the dried -> fresh variety. but they sure are ready when you are. and trader joes sells organic, two-serving cans, for $0.89 soaking and cooking dried beans is irreplaceable and magical. feel like you might want some hummus in the next couple days? put some beans in a bowl of water (filtered is preferred) and leave them there for as many as two days. add a bay leaf, maybe some fennel seed, or kombu to the pot for cooking. salt the hummous, not the water -- for softness. at its most obscene, the organic, dried, chick pea market asks about $1.50 per POUND, the weight of which doubles or triples in water. and then the cook water is a great liquifying agent to achieve your perfect consistency. this beats 'can juice' which i drain and rinse away. soaking the beans is also step one of germination. canned beans do not sprout. and perhaps lastly for now, though i realize i have not even discussed applications with whole garbanzo beans (maybe just one -- try hummmus bi tahini unmashed) -- what if i do not keep tahini at home? then i cannot have baninis: organic bananas, rice milk, tahini, blended. viola! peace -- namaste douglas Posted 11/04/2006 link
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