I made another resolution too. I plan on being here more often. You may have noticed the new buttons on the sidebar - you can now follow me on Twitter, Instagram and Pinterest! The site is going to get a bit of a facelift in the coming days...an updated about me page and blog roll and eventually an organized recipe index. My hope is that these improvements will allow us to connect easier with one another.
Today was a lazy Netflix kind of day....I will admit that I binge watched three seasons of Downtown Abbey over the course of the last week or so. I will also admit that I was ridiculously excited to discover eight seasons of "Bewitched" on Netflix. Don't point and laugh - it's not nice. It it a childhood favourite and that makes it cool.
I made hummus to snack on while I tortured my husband with a few episodes of "Bewitched" In the past, I have not been a fan of hummus and neither was he. I'm not sure if it was a texture thing or an aversion to chick peas. Either way, this recipe is different. The cumin adds a smokiness that gives it real depth while the lemon juice brightens it up. I quartered and toasted some nann rounds to dip and we were all set....only 7 1/2 magical seasons left to watch!
1/3 cup plus extra for drizzling
4 large garlic cloves, thinly sliced
2 tsp ground cumin
2 15 1/2 oz cans of chick peas, drained and rinsed
3 tbsp tahini
5 tbsp lemon juice, freshly squeezed
1 tbsp soya sauce
1/2 tsp salt, plus more to taste
Mix the garlic and cumin with 1/3 cup of olive oil in small skillet. Cook over medium heat until garlic softens and begins to bubble. This will take just a few moments so keep and eye on it and don't allow garlic to brown. Remove from heat and let cool.
Meanwhile, put the rinsed and drained chickpeas, lemon juice, tahini, soya sauce and salt in food processor. Remove garlic from oil mixture and add to chickpea mixture. Reserve infused oil. Turn on the processor for 30 seconds and then slowly pour the reserved oil down the feed tube. Make sure to scrape pan with rubber spatula to get all of the flavoured oil from the pan. Pour 2/3 cup of cool water down feed tube and continue to process. Be sure to stop machine to scrape down sides of bowl. Continue to process mixture until creamy and nearly smooth in texture. Season to taste with additional lemon juice and salt if desired. Scrape mixture into pretty bowl and allow to sit at room temperature for a few hours to allow flavours to marry and meld. Just before serving, drizzle with remaining tablespoon of olive oil. Place bowl on platter with pita chips and crudités. (I quartered naan and brushed each one with olive oil before placing under the broiler until golden brown.)