BOOMER HEALTHY EATING: Fall in Love with Fresh Homemade Hummus & Tahini If you’ve ever had great hummus, you know it’s a treat. If you’ve experienced meh hummus, maybe too often, you owe it to yourself to make your own – while you can’t control the freshness or quality of store bought, you sure can do so at home.
By Chef Eben Atwater www.urbanmonique.com
herbaceous and very complex. They are definitely NOT buttery. Think of Greek oils as flavor enhancers and condiments. There are different tastes in Greek olive oils which are great to experiment with. Some have a tomato leaf essence, others are more lemony. You can get good Greek olive oils online at Greek markets and food shops.” Don’t know about y’all, but you don’t need to tell me twice – I’ve been a convert ever since I read that.
Ubiquitous in the Middle East, this dip/spread is built from chickpeas, (AKA garbanzos). they’re widely cultivated and enjoyed throughout the region, and for good reason – They pack decent calories, mono and poly unsaturated fats, no cholesterol, and an excellent assortment of vitamins. Add good olive oil, lemon juice, Finally a note on tahini – it’s critical to great hummus. Finding good tahini (ground sesame seeds), garlic, and a pinch of salt, and you’ve quality, fresh is far easier than it used to be, but if you want the got a delicious treat. best, you can build your own – here’s how.
House Made Tahini •
1 Cup fresh Sesame Seeds
+/- 1/4 Cup Extra Virgin Olive Oil
Pinch Sea Salt
Preheat oven to 350° F and set a rack in the middle position. Spread seeds evenly across a clean baking sheet. Bake until seeds lightly brown and are fragrant, about 10 – 12 minutes. Remove from oven and allow to cool to room temperature.
You’ll find a lot of online recipes using canned garbanzos, but you won’t find that here – your finished product is only as good as your ingredients. The first time you cook top quality dried against anything canned, you’ll never use the latter again – it’s a night and day difference. Get dried garbanzos from Rancho Gordo and you’ll get the best of the best, and likely never look back. For olive oil, my hands down choice is top quality Greek oil, and I’ll let my Tribal Sister, Christy Hohman Caine, explain why – “Your raw oil should come from Kalamata or Crete and be labeled PDO (protected designation of origin). Greek oils are usually greenish to greenish-gold in color. They are zippy, peppery, grassy, and
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Pour seeds and oil into a processor, (or blender), and pulse until a smooth paste forms – add more oil if needed, a teaspoon