I’m off to see the wizard the wonderful wizard of OZ! I’m going to Vietnam tomorrow so thought I would squeeze in one more little post to keep you nourished whilst I am away. I will be far too busy getting drunk and stuffing my face to find the time to be blogging, so you will have to suffer without me for the next 9 days. Hard as it may be I’m sure you will all soldier on though.
As a parting gift I leave with you my hummus recipe, which is one of the things my friends bug me most to make. A quick trip to the foreign food mart to secure your chick peas and your on your way. When I lived in Cheongju I also saw them at the world food mart too.
300g dried chickpeas
3-5 tablespoons of Tahini (buy it at the foreign food mart in Itaewon or make your own, it’s really easy just blend sesame seeds with olive oil)
200 – 300ml Olive oil
3 – 5 cloves of garlic
The juice and zest of 1 or 2 Lemons
2 -4 tablespoons of cumin (foreign food mart or Gmarket)
1-2 tablespoons of paprika (foreign food mart or Gmarket)
3 tablespoons of peanut butter (optional)
Soak your chick peas over night or for several hours in cold water, do not add any salt. Cook your chick peas in boiling water for 2-3 hours or until they mash easily with the back of a spoon. I use my rice cooker to cook them as you don’t have to worry about topping up the water, just give them a lot at the beginning and they will be fine. Once your chick peas are done, strain them but reserve some of the water for later. Blend the chick peas in your blender with a little of the extra water, olive oil lemon and garlic do this until they start to resemble the consistency of hummus. Everyone has a different preference about how they like their hummus, some like the runny oily kind whilst others prefer it thick. It’s really up to you, whatever floats your boat, so add more or less oil as you need it. Then you can start to add your spices, a little at first stirring them in until you get the taste you want. You also might want to add more tahini and lemon juice too. Hummus is one of those recipes that is hard to pin down. I generally make it the same each time but the results always seem to vary. As long as you get all the basics in there though it should turn out well. I’ve read a lot of recipes which recommend using peanut butter in the place of tahini, I wasn’t too keen on this, but I liked the result when I added both so don’t be afraid to play around with it by adding different things. Serve with my homemade flat breads. Happy eating and I’ll see you all soon.