{"id":114,"date":"2008-10-31T11:14:46","date_gmt":"2008-10-31T18:14:46","guid":{"rendered":"https:\/\/melinakantor.com\/?p=114"},"modified":"2010-05-17T03:50:30","modified_gmt":"2010-05-17T10:50:30","slug":"hummus","status":"publish","type":"post","link":"https:\/\/melinakantor.com\/?p=114","title":{"rendered":"(Anti-Vampire) Hummus"},"content":{"rendered":"
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Not Greek, but why not?<\/span><\/em><\/h2>\n

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Last on the\u00a0Recipe Week<\/a> menu — hummus! \u00a0No, it’s not Greek, but it’s super yummy. I’ve always loved it, and when I spent a year in Jerusalem, I got hooked on the stuff.<\/p>\n

Besides, Daphna<\/a> is of Israeli descent (now you know why her name is spelled with an “a”), and it’s her specialty. \u00a0And it’s fabulous with “Death Row Chicken<\/a>.” \u00a0Really, tzatziki<\/a> would be more authentic, but hummus is pareve<\/a>.<\/p>\n

Ingredients:<\/em><\/strong><\/p>\n

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  1. 2 cans of garbanzo beans (chic peas)<\/li>\n
  2. tahini<\/li>\n
  3. olive oil<\/li>\n
  4. lemon juice<\/li>\n
  5. garlic (we’re still trying to keep the Sunnydale<\/a> vampires away. . .)<\/li>\n
  6. paprkia, olives, scallions, and parsley (for garnish)<\/li>\n<\/ol>\n

    \n

    Method:<\/strong><\/em><\/p>\n

    In a food processor, combine garlic, olive oil, tahini and lemon juice. \u00a0You’re probably about to scream, “Hey Melina, this is a recipe. \u00a0Some amounts might be helpful!” \u00a0Well, y’all know I don’t cook that way, and the amounts are up to you. Personally, I’m not a huge fan of tahini, so I use about 2-3 tablespoons. \u00a0You may add more oil later, so just start with a drizzle. \u00a0Start with the juice of one lemon, add more later if you want. \u00a0Which brings us to garlic. \u00a0Remember, the phrase “clove(s) of garlic” is not a phrase you’ll find in my lexicon. \u00a0I prefer “head(s) of garlic.” \u00a0For hummus, go with at least one or one and a half. \u00a0I use two or three if my uncle Steve is coming over. (Garlic addiction is apparently a genetic thing, and as an added bonus, it keeps the vampires away.)<\/p>\n

    Grind, and turn into a paste.<\/p>\n

    Then, strain and rinse the beans. \u00a0Add them to the mixture in the food processor, and combine everything again until you’re happy with the texture.<\/p>\n

    I like the hummus to be creamy, but how long you let the ingredients combine is up to you<\/p>\n

    I like to serve my hummus on a plate. \u00a0Use a spoon to make a crater in the middle. Drizzle with olive oil, sprinkle with paprika, decorate with olives, scallions and parsley.<\/p>\n

    Variation: \u00a0roast the garlic first.<\/p>\n

    Serve with veggies, pita, or pita chips.<\/p>\n

    Here’s a bonus recipe:<\/p>\n

    Cut pita into triangles. \u00a0Spray with olive oil (the yuppy, all natural kind, please). \u00a0Sprinkle with sesame seeds. Sprinkle half of the pita triangles with za’atar<\/a>, the other half with harrisa<\/a>. Bake at 350 until crisp.<\/p>\n

    Enjoy! \u00a0(I’ll post a picture next time I make it. \u00a0Probably after NaNo.)<\/p>\n

    \"\"<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Not Greek, but why not? Last on the\u00a0Recipe Week menu — hummus! \u00a0No, it’s not Greek, but it’s super yummy. I’ve always loved it, and when I spent a year in Jerusalem, I got hooked on the stuff. Besides, Daphna is of Israeli descent (now you know why her name is spelled with an “a”), […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[37],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-hummus-recipe"],"_links":{"self":[{"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/melinakantor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=114"}],"version-history":[{"count":5,"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":485,"href":"https:\/\/melinakantor.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions\/485"}],"wp:attachment":[{"href":"https:\/\/melinakantor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/melinakantor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/melinakantor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}