I could, if I were a purist, cook my own chickpeas, but it's summer, so I just buy canned. It doesn't seem to matter to me which brand they are. The quality of olive oil does matter; I always use extra virgin and never use Western Family brand, which is just terrible. DaVinci, which is inexpensive, is ok. I use some toasted sesame oil, which is cheap, in place of tahini, which is not.
Velvet Wine Hummus Ingredients
2 cans chickpeas, drained
3 tbsp.toasted tahini
1/4 c. red wine (inexpensive is ok. We use Rex Goliath Merlot or Pinot Noir, which are acceptable for drinking as well as cooking)
1/4 c. olive oil
3 tbsp. red wine vinegar
3 tbsp. toasted sesame oil
1/8 - 1/2 tsp. salt (I use a mix of sea salt and Himalayan pink salt for everything, not because I can taste the pink salt when it is diluted so thoroughly, but because as soon as I stop using it, I get Charlie horses!)
1/8 tsp. white pepper
1/2 tsp. garlic
1/2 - 1 tsp. tandoori spice
Blend until smooth. Check for texture. If you are using it as a sandwich spread, you may want to stop here. If you are using it as a salad dressing, you may want to add another tbsp. each wine, olive oil and red wine vinegar and then blend it some more. Place it in a bowl and pour a little more wine around the edge of the bowl, as above.
Serve with a nice salad and some good crusty bread. Those red and yellow stripey things in the salad, by the way, are beans from my garden (actually, the whole salad is, except some of the lettuce and the carrots). Beans are quite delightful eaten raw within a few hours of picking, before they wilt and get rubbery.
Enjoy!
No comments:
Post a Comment