Posts Tagged ‘hummus

29
Aug
09

Come On-A My House

Yes, you either think of Rosemary Clooney or “The Girls Next Door” theme song when you hear that tune.  I will admit to being sucked into Hef’s reality show (?) a time or two.  But I was thinking more along the lines of having people over.  We had brand new guests over last evening.  I did my usual, “I’ll just put a few things out to nibble on” routine.  I love to cook and I love to feed people.  I don’t know what the girls expected last evening, but I’m pretty sure everyone had plenty to eat and a good time to boot.  Here is a shot of the little nosh spread.

A light repast ala Vampiregran

A light repast ala Vampiregran

Fruit and cheese board included grapes, blackberries and chocolate dipped strawberries paired with cheddar, spicy cheese curds, herbed goat Gouda and BellaVitano Raspberry cheese.  That last listed cheese was described by the following “A unique Parmesean taste with creamy cheddar texture soaked in New Glarus Raspberry Tart Ale.”  It is good!

Fruit and Cheese Board

Fruit and Cheese Board

I assembled a nice Caprese Salad with basil from our garden, organic tomatoes from work and fresh Mozzarella cheese.  Drizzled with extra virgin olive oil, Kosher salt and cracked black pepper, super tasty!

Caprese Salad

Caprese Salad

Yes, that is Vampiregran’s Famous Hummus in the background.  A quinoa (pronounced keen-wah) salad and crimini mushroom caps stuffed with soyrizo and Parmesean cheese rounded out the little snack.
Quinoa Salad

Quinoa Salad

I’ll post the recipe for this salad at another time.  It is a great summer treat, with raw fresh corn cut from the cob, crunchy celery and other goodies I’ll get into when I post the recipe.
So, next time you find yourself in Portland, don’t be shy.  Come on-a our house, especially if you are hungry.
09
Jul
09

Vampire Gran’s Famous Hummus

Hummus - so easy, so tasty!

Hummus - so easy, so tasty!

“Your hummus is so smooth!” commented a guest one evening.  He claimed that everyone’s hummus, including store bought, always seemed gritty to him.  I have been making hummus for years (since the 70’s!!!).  I purchased a paperback cookbook in a grocery store in Sparks, Nevada where I lived when I was a newlywed in 1976.  It’s title was “Around the World Vegetarian Cookbook” by Mary Bayramian (Troubador Press Copyright 1976).  I have made this recipe so many times that the book automatically opens to page 17.  The pages are splattered with what looks like soy sauce and I’ve had to white some out and write over the stains to read it.

I have tweaked the recipe to make it my own but to this day I still reach for this book, open it and place it on my cookbook stand, and then proceed to make it my way.  It’s like sheet music to songs you know you can play by heart, but the written notes somehow spur you on.  Anyway, here is my recipe for hummus.

Vampire Gran’s Famous Hummus

2  – 15.5 oz canned garbanzo beans

4 tablespoons toasted sesame seeds

2 tablespoons olive oil

3 tablespoons fresh squeezed lemon juice

3 large cloves garlic, minced or pressed

1 -2 teaspoons ground cumin, to taste

2 tablespoons sambal oelek or garlic chili paste*

salt and pepper, to taste

Drain and reserve liquid from canned beans.  In food processor or blender, place garbanzos, sesame seeds, olive oil, lemon juice, garlic, cumin, sambal oelek and 2 -3 tablespoons reserved liquid.  Blend until smooth.  Add more reserved liquid until the hummus is the desired consistency.  Place in bowl and refrigerate for a few hours to allow the flavors to marry.  Set out about 10 minutes before serving.  Stir until smooth. 

I like to drizzle some extra virgin olive oil over the top and sprinkle with a little cayenne or paprika.  It’s a great dip as well as a spread.

*Note:  Sambal Oelek or Garlic Chili Paste is available in the Asian food section of the super market.  You can omit this ingredient if you want a less spicey hummus.

 

 

 

Toast sesame seeds in a dry skillet over medium high heat until they are golden and you can smell their nutty aroma

Toast sesame seeds in a dry skillet over medium high heat until they are golden and you can smell their nutty aromaPlace all of the ingredients into the food processor or blender ( if using a blender you will need to scrape down the sides a bit more than a processor)

 

Blend to desired consistency

Blend to desired consistency




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