This week: Toward the Perfect Hummus; and something different to do with onions – not really onion rings, not quite latkes!
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-JT
I’ve tried the baking soda trick in cooking beans (although not garbanzo specifically), and although the beans turned out nice and soft, no matter how little I used I could always taste the baking soda. It ruins the whole dish for me. Could just be my taste buds.
I never worried too much about cooking the garbanzos when I knew I was going to make hummus with it. I just boiled the heck out of them. Although it is possible to get them too waterlogged. And that affects the final product.
I can’t wait to try the onion things - I do love onions!
United States Department of Agriculture (USDA)
Hummus Recipe
2 cups garbanzo beans (chickpeas) canned or cooked
2 cloves minced garlic (1/2 tsp. or more, to taste)
1/4 cup lemon juice
1 tablespoon sesame tahini (sesame paste) or substitute peanut butter
2 tablespoons olive oil
Directions
1. Mash the garbanzo beans until smooth (if you have a blender, put the beans and lemon juice into it and blend).
2. Add the garlic, lemon juice, tahini and oil. Mix well.
Notes: Serve hummus with fresh raw vegetables, on a piece of pita bread or flour tortilla, on any cracker, or as a sandwich filling on toasted bread.
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/hummus
Lettuces and zucchini from the garden, grilled Wild Turkey that Beau got this Spring:
Zucchini, Basil & (frozen) asparagus from the garden, 99-cent gnocchi, canned ham ($1) and some Alfredo sauce, also 99-cents. Finish with grated lemon zest and a few Tbsp. of the juice. OMG! Fresh basil to serve and grated Romano.
French Toast this morning with whipped cream, our own homemade Maple Syrup and Black Cap Raspberries that we picked along the driveway. Life Is Good!