“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.” James Beard
If you think you don’t like hummus, perhaps you have only had store bought varieties, too stiff and poorly seasoned. I must admit, I haven’t tasted much packaged hummus; there probably are some good ones, however, I prefer to make my own hummus from freshly cooked garbanzo beans. Of course, you can use canned beans, but I have found them to be a little more al dente than I like. They are best when they are nice and soft, ready for a whirl in the food processor with garlic, olive oil, lemon, tahini and seasonings. The beans take awhile to cook, but it isn’t hands-on time, so you can be doing whatever you like while they simmer away on the stove. For me, cooking a pot of beans is kind of therapeutic, like making risotto, kneading bread or watering plants. Homemade hummus isn’t difficult to prepare and the results are worth any effort required. People are favorably impressed if you show up at a potluck with a gorgeous platter of hummus with tasty garnishes {especially if you make homemade pita bread!}. As promised in my last post, here is my hummus recipe.
Hummus
1 ½ c cooked garbanzo beans {I always cook my own, because they are much better, but you can use canned.}
3 cloves garlic, minced
Scant ¼ c tahini
2 tbsp extra virgin olive oil {I use quite a bit more, for a smooth & silky texture.}
Juice of 1 lemon
1 tsp kosher salt
Puree all ingredients in the blender or food processor until really smooth. I like to spread it out on a platter and drizzle extra virgin olive oil over it. Sprinkle with chopped tomatoes, kalamata olives and cilantro {any or all are good}. Eat with pita bread, or whole wheat flour tortillas that you brush with olive oil, cut into eights and then bake at 350 until semi-crisp. Also good with fresh fennel 
or sliced cucumbers.
Freshly Cooked Garbanzo Beans
1 cup garbanzo beans, cleaned & soaked {you don’t have to soak them, but they will take longer to cook}
Aromatics: 1 onion, quartered, 2 parsley sprigs, 4 garlic cloves
1 tbsp extra virgin olive oil
6” piece of kombu, or a few pinches asafetida, optional {I love to eat the cooked kombu}
1 ½ tsp salt
Cover garbanzo beans with 2 quarts fresh water & add remaining ingredients. Simmer until completely tender, but not mushy. I start checking at around 45”. Let the beans cool in the broth.
We enjoyed the plate of hummus with homemade pita bread and this salad of Wilted Dandelion Greens & Arugula with Walnuts & Beets. Dandelion greens and arugula are supposed to very good for you, so we are eating them regularly. They are kind of bitter, which is what makes them good for you. When you eat them with something sweet like beets, it somewhat neutralizes the bitterness, and they are quite tasty prepared this way. This recipe is adapted from Deborah Madison’s excellent cookbook Vegetarian Cooking for Everyone {I love this book!}
Wilted Dandelion Greens & Arugula with Walnuts & Beets
Dandelion greens and/or arugula, about 1/2 pound
1 large garlic clove, mashed into a paste with 1/4 tsp kosher salt
1 large shallot, minced
4 tsp sherry vinegar or aged red wine vinegar
5 tbsp extra virgin olive oil
Freshly ground pepper
Whisk together the garlic paste, shallot, vinegar & olive oil. Heat the vinaigrette in a small skillet until it sizzles. Pour over the greens & toss with plenty of freshly ground pepper. Top with toasted walnuts, cooked beets & a grating of Gruyere or Jarlsberg cheese. It’s delicious with just the cheese, but the walnuts & beets add a bit of crunch & sweetness.
The first time I made this, we were too full to eat it all at dinner. I put the leftovers in the refrigerator, not knowing how delicious they would be cold the next day. I think I probably like them leftover as much, if not more, than freshly made. Who would have thought?
Aloha & Happy Cooking!
Maui Girl Cooks 