Sunday, March 16, 2014

Hummus and Sandwich Spreads

I eat hummus all day, even for breakfast. You can make it out of lots of things--not just chick peas but lentils, white beans, black beans, or split peas. You can add nuts, vegetables, all kinds of spices. Here are some of my favorite variations. Some are pretty far from hummus, so you might just call them sandwich spreads.

Basic Hummus

1 can (or 1.5 cups cooked) chick peas
1 T tahini (leave this out if you don't have it--it will be different, but still good)
1 or 2 T olive oil or other oil
1 t salt
juice of 1/2 lemon
1 clove garlic

Put all ingredients in a blender or food processor, and blend.

If you don't have one of those, a mortar and pestle, or a bowl and a potato masher, or a bowl and a fork, will work. For those methods, mince the garlic before you put it in.

Other Kinds of Hummus

Instead of chickpeas, you can substitute the same amount of cooked lentils, red lentils, any kind of beans, or split peas.

Other Sandwich Spreads:

White Bean Spread

1 can white beans (such as cannellini)
1 T oil
1 t salt
1 clove garlic
1 t sage
juice of 1/2 lemon
handful of parsley

Blend all ingredients.

Lentil Walnut Spread

1.5 c cooked lentils
2 T walnuts
1 T oil
1 t salt
1 clove garlic
1/4 onion (optional)
splash of white wine (optional)
juice of 1/2 lemon (optional)

Toast the walnuts in a skillet until they become fragrant and start to brown, if you have time. Otherwise, just throw them in the blender. If you're using onions, sautee them in the oil with the salt, either for a few minutes, or if you have time, until they start to brown. Blend all ingredients.

Another wonderful variation is Green Pea Hummus.

Diver with Reflection III, Willi Baumeister, 1934

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