QUICK & EASY HOMEMADE HUMMUS

I know that I’ve already shared a recipe for Tahini Hummus with y’all, but that recipe uses dried beans which need to soak overnight.  So to make that version of hummus requires a little planning.  I also shared with you that I would post a quick and easy recipe for hummus using beans from a can, so about a year later, I've come finally come through!

I’m not gonna lie to you, canned beans don’t have the same flavor and texture that dried beans have, but the reality is that most of time I’m making this dip on a whim.  

Quick and Easy Homemade Hummus is still far superior to store bought hummus.  Every time I make it Billy remarks, almost as if he’s surprised, at how good this hummus is! 

This is just my basic recipe, but roasted peppers, olives, or pine nuts can be added to jazz it up a little.

Once you’ve made it, and you see how truly quick and easy it is to make; not to mention more affordable, you’ll never buy hummus again.

Here’s what you do.

Drain a can of chick peas (aka garbanzo beans) over a bowl, and reserve the liquid.

Add to the bowl of a food processor, (I used my mini prep) the drained chick peas, a couple of cloves of garlic (I had some garlic I had roasted the night before so I used that), tahini paste, extra virgin olive oil...

The juice of one lemon, as well as a little salt and pepper.

Pulse to puree the beans.

If the dip is too thick add 1 to 3 tablespoons of the reserved bean liquid.

I like my hummus on the thinner side. Check for seasoning and add more salt & pepper if needed.

If you like, make a moat with the back of a spoon and fill it with more extra virgin olive oil. 

QUICK AND EASY HOMEMADE HUMMUS

Serves 4 to 6

1-15          oz. can                  Chick peas (garbanzo beans)

2              cloves                   Garlic minced (or up to 6 cloves of roasted garlic)

2              Tbsp.                     Tahini (sesame seed paste)

3              Tbsp.                     Extra virgin olive oil (plus more for optional garnish)

1                                          Lemon, juice of

1-3            Tbsp.                     Reserved liquid from the beans

                                           Salt and pepper to taste

   1.       Drain the chick peas, but reserve about ¼ cup of the liquid.

   2.       To the bowl of a food processor add the chick peas, garlic, Tahini paste, 3 Tbsp. olive oil, and lemon juice.  Pulse until the mixture is smooth; if needed add 1 to 3 Tbsp. of the reserved bean liquid until the dip is the consistency that you like.  Season with salt and pepper to taste.

   3.        Remove to a serving bowl and serve immediately or store covered in the refrigerator.

   4.       (Optional) to serve, use the back of a spoon to make a moat on the top of the hummus and pour some olive oil into the moat.

Notes: * If you don’t have a food processor; make the hummus in a bowl and use an immersion (stick) blender to puree the beans.

**If you don’t want the taste of raw garlic and don’t have time to roast garlic; add the minced garlic to a small cold pan with 2 teaspoons of olive oil, heat it over medium heat, as soon as you hear the sizzle remove the pan from the heat but leave the garlic in the pan for a couple of more minutes, the residual heat will cook it perfectly.


You may also like:

Chick Pea & Spinach Salad with Tahini Dressing

Tahini Hummus

Guacamole plus Avoacado Tomatillo Salsa

Slow Cooker Winter Vegetable Stew, Vegan or with Chicken

NOODLES with SPICY PEANUT EGGPLANT

It seems that quite often when I make something with peanut sauce, I have peanut sauce left over.  Back when I made this salad, I made these simple noodles; and when I recently made this pizza, I had quite a lot of peanut sauce remaining. 

When I saw these pretty little fellas in the market I knew just what I would be doing with my left over peanut sauce.

I love how eggplants snuggle up together.  

These are Graffiti eggplant, but any small variety of eggplant will do.

Creamy eggplants are the perfect with boldly flavored sauces. 

I like my eggplant spicy, but it doesn’t have to be spicy if that's not your thing.  Some people, like my dad, are really sensitive to spicy heat.  Something that is barely on my hot radar, burns my dad as though he’s eaten a habanero pepper, seeds and all.  His face goes red, he starts to sweat, and he speaks unintelligibly, which we translate as “Get me some milk before my face burns off.”

Speaking of spicy eggplant, have you had the Spicy Eggplant at PF Chang’s…so yummy!  That’s kinda what inspired this dish, although PF Chang’s eggplant is not in peanut sauce.

This dish goes together super quick, I think the longest part of the recipe is waiting for the pasta water to come to a boil.

I made this for two, but I made a little extra so that I could have left over’s because I knew it would be so good that I would want it again and again.  I have to say that I was really, really sad when my Noodles with Spicy Peanut Eggplant were all gone : (

Here’s what you do.

Put a large pot of water on to boil for the spaghetti, by the time the ingredients are prepped it should be boiling.

You can buy toasted sesame seeds; but if your sesame seeds are not toasted, then start by toasting them in a dry skillet.   Keep a close eye on them.

 Just use the skillet that you will cook the eggplant in, no need for extra dishes!

Cut the eggplant and red bell pepper into about 1 inch pieces.

Cut a couple of scallions into 1 inch pieces and separate the white and light green parts from the dark green.

Once everything is prepped the dish goes really quick.
Put the skillet back over medium-high heat to get good and hot.

As soon as the skillet is hot, drop the spaghetti into the boiling water which has been generously salted. 

Set the time for 2 minutes less than the directions state.  I like firm pasta, so I set my timer for 8 minutes.

Add a couple of tablespoons of canola oil to the skillet and add the eggplant and bell pepper.

After the eggplant has been cooking for a couple of minutes and is browned on 2 sides add just the white and light green parts of the scallions as well as some bamboo shoots. 

 Cook while stirring occasionally for another 3 to 5 minutes, until the eggplant is browned.

The bamboo shoots are optional, I had some left over from when I made Thai Pizza, so I added them.

Now the spaghetti should be ready to drain.  

Remove 1 cup of the water to use in the sauce and drain the pasta.

Turn the heat down just slightly between medium and medium-high heat. 

Add the cooked noodles, peanut sauce and 1/2 cup of the reserved pasta water to the skillet.

Give it a toss; stir and cook until the noodles have finished cooking, adding more pasta water to loosen the sauce if needed.

Toss in the remaining dark green parts of the scallions, some cilantro leaves (save a few leaves for garnish), and half of the sesame seeds.

Remove to a serving dish and sprinkle the remaining sesame seeds and cilantro leaves over the top and garnish with a couple of lime wedges.

NOODLES with SPICY PEANUT EGGPLANT

2 very generous servings

½             lb.           Spaghetti pasta

1              cup          Reserved pasta cooking water

2              Tbsp.        Canola oil

½             lb.            Small eggplant such as Graffiti or Japanese, cut into 1 inch cubes

½                           Red Bell pepper, cut into 1 inch pieces

2                            Scallions, cut 1 inch long, keep the white and light green together, separate from the darker green; divided use

½             cup         Bamboo shoots (optional)

¾             cup         Peanut sauce, jarred or homemade it's up to you(spicy or not is up to you)

1/3           cup         Cilantro leaves

1              Tbsp.       Sesame seeds, toasted

2                            Lime wedges

This goes pretty quickly, so have everything prepared.

   1.       Bring a large pot of water up to a boil.

   2.       Put a large skillet on to heat over medium high-heat. 

   3.       Once the skillet is hot, drop the spaghetti into the large pot of boiling water that has been generously salted.  Set the timer for 2 minutes less than the spaghetti package directions state.  When the time is up, reserve 1 cup of the pasta water and then drain the pasta.

   4.       While the pasta is cooking, add the oil to the skillet and add the eggplant, and bell pepper; cook for about 2 minutes, and then add the white and light green part of the scallions as well as the bamboo shoots.  Cook and stir until the eggplant is browned, 3 to 5 minutes longer.

   5.       Reduce the heat just a little (between medium and medium-high) and add the cooked spaghetti, peanut sauce, the remaining dark green part of the scallions, the cilantro (reserve a few leaves for garnish), half of the sesame the seeds, and ½ cup of the reserved pasta water.  Cook and stir until the pasta is cooked to your liking, add more of the pasta water if needed to thin out the sauce.

   6.       Remove to a serving dish and garnish with the remaining cilantro leaves, sesame seeds, and the lime wedges.

Rigatoni with Eggplant and Ricotta

Mama T's Stuffed Eggplant

The Most Amazing Asian Burgers

Shrimp and Soba Noodle Salad

This recipe was shared at:

The Weekend Potluck, Freedom Fridays