Hummus bil Tahina

This is a special recipe to me because it was my first. During college I would sometimes buy  hummus from the grocery store and was alway sorely disappointed. I soon began adding ingredients, more garlic and some lemon, but it never tasted quite right. Then I saw that it was made with corn oil. This was repugnant to me. Why would you use such a lousy oil in comparison with olive oil? Of course, it is cheap. I then decided to start making my own. I have been working on this for over a decade. I hope you will make this according to your tastes. You may find this much garlic too pungent, or want more or less salt. You may like it thinner or thicker. I have included instructions on how to do this.

Ingredients:

5 cups of fully soaked chickpeas (garbanzo beans) or 2 large cans

1/2 cup of olive oil

1/4-1/2 cup of warm water

1/4-1/2 cup of lemon juice

1/4-1/2 cup of tahini

5-10 cloves of fresh garlic

1/2-1 1/2 tbs salt

Garnish:

Sumac (a Middle Eastern spice you can find at a Middle Eastern grocery store or online). You can substitute paprika.

1 tbs olive oil

An olive

First, make sure that your chickpeas are fully plumped up after soaking. I use a slow cooker on low, covering dried beans with water and adding more if needed. It takes a few hours. I have found that soaking them overnight leaves them too brittle. If you wish to use the stove, just simmer for a few hours. Drain and rinse chickpeas. Combine all ingredients except those for garnish in a food processor. Blend until creamy and smooth. If it never gets smooth, the chickpeas were not plump with enough water. Now is the important part–use your taste buds to get the right balance of flavors (how you like it). Add more salt, tahini, lemon, water or garlic. Try adjusting proportions next time. When it tastes as you like it, pour into a bowl, drizzle olive oil on top, sprinkle with sumac or paprika, and top with a green olive. Serve with hot, fresh bread, or vegetable slices.

 

Spicy Leeks with Mushrooms

Finely slicing leeks on a cold winter day, knowing they will soon be tossed into an extremely hot wok shimmering with a little peanut oil is not a bad way to spend an afternoon. The leeks are joined by some baby portobella mushrooms, lemon grass and some red chili flakes. You will need a sharp knife and a little patience in preparing the ingredients but the aroma of lemongrass and fresh greens in your kitchen will soothe any weariness in your hands.

             

Ingredients:

Note: use a separate bowl for leeks and mushrooms when prepping ingredients

3-4 leek stalks finely sliced (julienned if possible)

1 large or 4 small portobella or other mushroom finely sliced

2 stalks of fresh lemongrass (may be omitted or substituted for 1/2 tsp minced)

2 tbs peanut oil or other high temperature oil (not olive or sesame)

Combine in small bowl:

1 tbs garlic minced

1 tsp ginger minced

1 tbs rice vinegar (may substitute white vinegar)

1 tsp red chili flakes

1 1/2 tsp white sugar

1 1/2 tsp course sea salt

Remove dark green part of leeks and save for a soup or as you like. Remove stem. Cut in half lengthwise and then slice into thin shreds. Rinse and dry very thoroughly, preferably with a salad spinner first, then drying with towels. Place in a bowl that will be only for the leeks. Next, remove mushroom bottoms and slice into 6 pieces. Wash and dry mushrooms thoroughly. There should be as little additional water from rinsing as possible on your vegetables. Slice mushroom tops into round pieces and then each piece into slices. Place in their own bowl. Combine  ginger, garlic, chili flakes, sugar, salt and rice vinegar in a bowl. Heat a wok or other large pan on high heat until very hot. Add oil, then add leeks. Stir for about 2 minutes or until slightly softened. Add mushrooms and bowl of other ingredients. Continue cooking for about 1 minute. Remove from heat when vegetables look cooked but still perky. Serve hot, possibly with jasmine rice.