Hello all!
March was supposed to be dedicated to a story of attempted vegetarianism composed by Eric and myself, but alas, due to a calamity of hectic events that have thus taken over this month, I have decided to postpone Vegetarian March to Vegetarian April. Being vegetarian has proven to be more difficult to manage than anticipated and, as I am not as organized as one would hope, will dedicate myself to unearthing the stories behind what it means to be vegetarian and return in April with a series of tantalizing foodietales just for you!
I do, however, refuse to leave you entirely empty-stomached and amidst the chaos, was able to make one delectable vegetarian meal showcasing a most garlicky and scrumptious home-made hummus accompanied by whole grain bread, apple, olive oil, and red pepper. Not earth-shattering by any means, but, in the infamous words of Colonel Sanders, "finger lickin' good!" all the same.
1 can drained chickpeas (or about 15 oz of dried chickpeas soaked overnight, then added to double the amount of boiling water, then reduce heat and simmer for 2 hours with a bay leaf)
3-4 Tbs cumin seeds dry toasted in a pan
1-3 cloves garlic
pinch saffron infused in 1/4 cup extra virgin olive oil
handfull of chopped parsley
1-2 Tbs pimentón (Spanish smoked paprika)
Juice of 1/2 a lemon
salt and pepper to taste
1. Add garlic, cumin seeds, and pinch of salt to a food processor. Pulse until well chopped (Use mortar and pestle if you don't have a food processor)
2. Add the drained and rinsed chickpeas, turn the food processor on and add the saffron-infused olive oil
3. Add the lemon juice and additional olive oil until you have a semi-smooth paste-like consistency
4. Arrange on a plate, making a little well around the edges and a hummus mountain in the middle
5. Sprinkle with pimentón, parsley, and olive oil so that it makes a little mote around the mountain
Happy eating and until April!
-Andreya
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