The Secret Recipe Club is a bunch of bloggers, divided into groups, and we make recipes from a secretly assigned blog from within our group once a month and then post about what we made. I've really enjoyed being a member of the Secret Recipe Club this past year, and I want to continue on with it. Each group has a designated "Reveal" day and we have our blog entries set to go live at a certain time. I love to see which recipe someone picks to make from my blog, and have even more fun trying to find recipes I can make and blog about from my assignment
.
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...
I picked this one, the 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.
Recipe
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.
.
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...
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.
Recipe
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.
Posts
Glad the hummus recipe worked out for you. I haven't made it in a while, I'll have to revisit my own recipe.
ReplyDeleteI am going to make this recipe again. But I think I will wait a little until my parsley plants recover from the Monarch caterpillars which ate both plants, sigh. They have to eat too, I guess...
DeleteLovely recipe, I am a hummus-addict, and always searching for new takes on it. I also peeled my chickpeas last time I made hummus, and loved the result - a bit labor intensive, but very "Zen"
ReplyDeleteHappy Reveal Day from Sally, your "neighbor" from group D!
I love Hummus as well, and in fact have made a few different variations of it, as well as adding stuff on top. Peeling the chickpeas did take a couple more minutes, but I will do so again.
DeleteAnd thank you for the kind comment.
This looks great and would perfect for a business launch I'm hosting next weekend!
ReplyDeleteThanks, I'd like to take the credit for this, but just followed Judee's recipe. If you make it, let me know how it was received. I will be making this again.
DeleteI never heard of taking off the skins, seems like a lot of work but anxious to see if there is a different.
ReplyDeleteI think it did make a difference. I am trying to remember where I read it. But the Hummus was good.
DeleteThis looks wonderful. When I've made hummus in the past, I've never peeled the chickpeas, so I'll have to try that.
ReplyDeleteIt really didn't take that much effort. I will do it again.
DeleteYum!! Green goddess hummus looks fresh and delicious and I wish I could taste it right through the screen! Great choice!
ReplyDeleteIt was lovely and fresh tasting. I will make this again.
DeleteWe would just love this Hummus, can't wait to try it. A great selection for the SRC!
ReplyDeleteThank you. I know I'm making this again, it was a lovely fresh take on regular Hummus.
DeleteLooks good and sounds like a nice variation. I'll have to try the skinning method
ReplyDeleteSlipping the skins off of the peas, didn't take all that long, and I think it did make it a little creamier. I'll do it this way again.
Delete