This month my assigned blog was Gluten Free A-Z and I got excited. I don't cook gluten free, but do have some friends who are gluten free as well as some who are pescatarians, and I like making foods that they can also eat. (A pescatarian is a vegetarian who eats seafood. ) And Judee had a lot of recipes in there that fit both eating styles.
I waffled around a little though. I found several recipes, but settled on making just a couple, then had to decide which one to make and blog about. Decisions, decision, decisions...
Green Goddess Hummus. I get together with a bunch of ladies most Fridays and Hummus is a very popular nibble here. And I wanted to try a new version of Hummus, cause we're Hummus junkies, and it's just plain fun trying new versions of Hummus.
My hummus was not as green as Judee's, I think I needed a lot more parsley then I had. I used a full cup of parsley, but it wasn't packed into the cup, it was more or less loosely packed. Here's Judee's recipe with my changes in blue.
2 cups chick peas, cooked
1 can Chickpeas, drained and rinsed
1/2 - 3/4 cup parsley
1 cup parsley
3/4 -1 cup tahini ( depending on how creamy you like it) available in health food stores and supermarkets
1/4 cup red onion, chopped
1/4 cup green scallions, chopped
Juice of two limes ( or lemons)
2 cloves fresh raw garlic, chopped fine
1 tsp. cumin ( or more to taste)
2 tsp. cumin
1/2 tsp. coriander ( or more to taste)
salt and pepper to taste
2 Tablespoons Olive Oil
1/3 cup water
( I also added Trader Joe's 21 Salute which is a saltless spice mixture) Did not use this.
I also wanted to try something with the chickpeas which I'd just read about, I 'skinned' the peas. And it really wasn't as labor intensive as that sounds.
You just rub the pea between two fingers and the skin slips right off. And I did wash and rinse my hands before I did this. It;s supposed to make a silkier, smoother hummus.
I then processed the chickpeas and 3/4 cup of tahini together, but did not get it really smooth, I needed more moisture, so I added a couple tablespoons of olive oil and some water. My little immersion blender was having some problems getting the mixture smooth. But I persevered. I don't have a large food processor, just a little two cup one so I used that for the parsley,garlic and onions. Got them pretty smooth and added a 1/4 cup of tahini, and then added all of that to the chickpea/tahini mixture. Tasted it and added some more cumin, it needed it, I thought. It really tasted garlicky to me at this point, but that's not a bad thing.
Took my pictures, and had fun with that. I served this with some gluten free crackers and after the Hummus had a chance to sit in the fridge for an hour or so, it mellowed out a lot. And the ladies told me I'd hit another home run.
So thank you Judee, I will make this again.