Recipes
A recipe is like a map. Just as a map is not the territory but a representation, a recipe is not the dish. You will have a much better chance of getting where you want to go or making an enjoyable dish, if you attend to the conditions you discover as you navigate or cook. Does this mean a recipe is not useful? Of course not. If you want to go somewhere and you have no idea how to get there, you will want to consult a good map. Just don’t mistake the representation for the actual destination.
Humus
Humus (also spelled hoummos homus and hummus) is a chickpea-based dip that appears in cuisines throughout the Middle East. Countries from Turkey and Greece to Lebanon and Israel consider this garlicky treat an essential part of their cuisine. Israel, for example, uses humus as a sauce over fried chickpea balls, salad, and French fries, which are stuffed into an open pita bread to make falafel.
The recipe presented here can also serve as the basis for that other Middle Eastern treat: baba ganooj, which is also known as moutabel. Substitute an eggplant charred black over a charcoal grill or under a broiler for the chickpeas. The eggplant is cooled, the charred skin is removed and discarded, and then treat the eggplant in the same way as you would the chickpeas. You may need to increase the amounts of the other ingredients depending on the size of the eggplant for the best flavor. Either approach proves that vegan food can be quite delicious.
Ingredients
For the humus: 1 (15 oz) can drained chickpeas, 1/2 cup tahini paste, 2-3 minced cloves garlic, 1/4 cup olive oil, juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper sauce.
For the garnish: 1-2 fresh tomatoes cut in wedges, 1-2 green/red peppers cut in strips, 1/2 cup whole olives as desired (black, imported, or green), several pita breads warmed and cut into six wedges, additional olive oil.
Method
- Place all humus ingredients in a food processor equipped with the metal blade. Puree until all ingredients are blended into a smooth paste.
- Heap the humus in a serving bowl. Smooth to form a mound and shape a small indentation or well in the center.
- Surround the humus with the vegetable garnishes in an alternating pattern. That is, follow a tomato by a pepper then an olive as you work around the bowl. Leftover garnish can be placed around a plate that the bowl sets upon. The pita is often served in a separate basket.
- The indentation or well is filled with good quality olive oil.
A guest selects a vegetable or pita wedge, dips it into the humus and through the olive oil before eating.
Go to:Pesto and Pesto Sauce
Copyright 2004 Rafe Montello. All rights reserved.