Note to Self:

Wednesday, February 12, 2014

Two hummus are better than one...


I really like hummus. There, I said it. But who doesn't? Okay, there likely are a few people. But seriously, this stuff is good. Especially variations like this that are bursting with so much flavor it's making me salivate just looking at the photos. The top photo is an artichoke variety and the photo below rich and spicy avocado. And they are so easy to make...pretty much put everything in a food processor and puree. But as I was making these today I couldn't help but wonder what the plural of hummus is. The word hummus (or hommos or humus, etc) is the Arabic meaning chickpea, that much I know. But is the plural hummi or hummuses? Maybe hummus can be used as the singular and plural. Just wondering. Are there any Arabic speakers reading this that know the answer to this (thanks in advance). Anyhow, the really easy but delicious recipes are below.


Lemony Artichoke Hummus
Makes about 6 cups

2 cans chickpeas (15 oz. ea.), rinsed
2 cans artichoke hearts (14 oz. Each)
1 cup tahini
3 cloves garlic, minced
¾ lemon juice
1 teaspoon sea salt

Combine all of the ingredients in a food processor and process to a smooth puree.

Spicy Avocado Hummus with Roast Garlic and Onion
Makes about 4 cups

¼ cup olive oil
½ small onion, diced
6 cloves garlic
1 teaspoon crushed red pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 ripe avocado
2 cans (15 oz. ea.) chickpeas, rinsed
½ cup lemon juice
1 cup tahini
¼ cup water
¾ teaspoon sea salt

Combine the olive oil, onion, and garlic in a small skillet and place over low-medium heat. Simmer the onion and garlic in the oil until golden brown, then remove from the heat and allow to cool to room temperature. Transfer the olive oil with the cooked garlic and onion to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.
 
Urban Simplicity.

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