Monday, October 22, 2012
Abe is the breakfast cook in this house. I cook the vast majority of dinners, but if there's a weekend breakfast being whipped up, you're likely to find my man at the stove. It's a girls' dream. :)
One of his famous breakfasts is his garlic hummus. It was taught to him by his mother, who was taught by her mother and so on. Middle Eastern cooking at its finest. When I first saw him make it, I was surprised to see him boiling the chickpeas right in the can on the stove. While I convinced him to start doing it in a pot, he still makes it sometimes like that.
The recipe is in Abe's words. It will be some of the yummiest hummus you'll ever have (those are my words). Make it for breakfast, a quick dinner or anytime!
1-3 cloves fresh garlic
Dash of cumin
1/2 teaspoon salt
3 tablespoons tahini
3 tablespoons lemon juice
1 tablespoon olive oil
1 can of chickpeas (or equivalent dry chick peas, soaked over night in water)
1 tablespoon plain yogurt
Bring can of chickpeas to a boil.
Grind the garlic in a food processor. 1 clove minimum. 3 cloves gives a fairly strong garlic flavor (more than that can be certified Garlic Flavor). Add tahini, salt, cumin, lemon juice, olive oil.
Using a straining spoon, add the chickpeas. Save the liquid from the chick peas.
Add the contents of the pot to the food processor. After initial grind, add tablespoon plain yogurt.
Continue food processing, slowly adding liquid from the chick pea boil until you get your desired consistency. Be careful, once you get too liquidy, it is tough to go back...
During final processing, one could add flavors....fresh parsley or fresh cilantro, or even roasted peppers.
Serve on plate, adding a dash of paprika if desired, but most definitely a table spoon or two of olive oil.