Here's the thing. You know how fancy European style bakeries seduce you with gooey rustic fruit tarts, fluffy whipped cream-topped pots de creme and snowy rows of toasted coconut pastries that legitimize all your 8-year-old fantasies about what dessert is supposed to be? Yeah, well, Yotam Ottolenghi and Sami Tamimi do that too. But with vegetables. And legumes.
As with most bean-based endeavors, Bean was looking forward to serving as kitchen assistant on Project Hummus. When the time came, however, she'd been sucked into a lengthy "game" of school with a relentless and exacting teacher, her big sister, Looly, and there was no recess to be had. Thankfully my adorable niece and cooking buddy, Miss M, stopped by to help me out instead.
Miss M's Homemade Garlic Hummus
Adapted from Jerusalem a Cookbook by Yotam Ottolenghi and Sami Tamimi
3 & 1/2 cups cooked garbanzo beans
1 cup tahini paste
4 tbsp freshly squeezed lemon juice
8 cloves garlic (it is garlic hummus, people)
1 & 1/2 tsp salt
6 to 8 tbsp cold water
1 tbsp parsley, chopped
1 tbsp sunflower seeds
Put the garbanzo beans in a food processor. If your food processor canister is on the small side, like mine, you might want to divide everything in half and work in 2 batches. Miss M and I almost blew the lid off ours trying to do too much at once.
Process the beans until they form a paste. Keep the machine running and pour in the tahini, lemon juice, garlic, and salt. With the machine still running, add the water a tablespoon at a time until you reach your perfect hummus consistency. This is a most personal preference. For me it took 7 tablespoons. Let the hummus rest for 30 minutes or more.
Spoon the hummus onto a plate, garnish with parsley and a sprinkle of sunflower seeds for a little crunch. Serve with warm pita, carrot sticks, cucumber slices, or just about anything else you care to dip.
|more garlic = more yummy|