This is how a make a great
tasting hummus with my pantry staples. While I cooked most of the ingredients
in this recipe, I am sure they will be fine raw too. The toasting makes everything more flavourful.
Ingredients
·
2 cans of chick
peas (garbanzo beans) with the liquid reserved from one can
·
2 cloves of garlic,
peeled & sliced
·
1 cup of raw sunflower
seeds
·
2 tablespoons of
olive oil
·
¼ teaspoon of
rice wine vinegar (optional)
You
will also need a large frying pan and a high-speed blender (like a Vitamix or
similar)
1.
Keep the liquid
of one can of chick peas aside, but then rinse & drain the chick peas from both
cans.
2.
Begin by warming
1 tablespoon of olive oil in a frying pan (the 2nd tablespoon will
be used later) on your stovetop. I suggest medium high. Now comes the tricky part, this is a method
of taking the frying pan on and off the burner so that none of the ingredients
burn.
3.
While on the burner
add the garlic to the fry pan but as the one side begins to brown, take the
frying pan off the burner and turn over the pieces (either with a silicone
spatula or tongs). The hot oil will continue to cook the other side. Then stir
so that the garlic is now flavoring the oil.
4.
Return the frying
pan to the burner & ad the sunflower seeds, constantly stirring for about a
minute and then take the frying pan off the burner but keep stirring until the
seeds have stopped cooking. Now your
kitchen should smell delicious with the smell of toasted sesame seeds and garlic.
5.
Add the drained
chick peas to the pan and return to the heat, but keep stirring the sesame/garlic
mixture up from the bottom of the pan.
Do this for about 2 minutes. This
won’t toast the chick peas, but it will get rid of the raw flavour. Again, remove from the heat and keep stirring
until the pan is no longer cooking the items.
6.
Next carefully
ladle the mixture into the blender, as the ingredients will be very warm. Then pour the reserved liquid from the can of
chick peas into the blender.
7.
Begin to mix on
low and gradually increase the speed. You
may have to turn the blender off and tamper it a bit (or push down the ingredients
with a spatula). I do this with the
blender off to be on the safe side.
8.
Once it is combined,
add the remaining olive oil and rice wine vinegar. Blend on high until desired consistency.
9.
Remove lid from
blender and allow to cool for about 10 mins before putting it into containers
for refrigerating or freezing.
RECIPE TIP
Did you know you can freeze
hummus? It won’t have the same zing as your fresh batch, but it’s great to have
it ready to go for your lunch. When
thawing frozen hummus, stir it really well as it will be a little watery on the
top.
Want to know how to
incorporate it into a healthy lunch? Check out my BENTO
BOX idea post at https://stufftodowithyourkidsinkw.blogspot.com/2018/12/start-2019-with-healthy-lunches-thanks.html
So enjoy your HUMmus with these 30 songs with HUMMING in them
