Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Saturday, April 2, 2011

Silky Smooth Hummus with Edemame

This weekend, my high school friend from Ohio came with her daughter to visit, so I whipped up some appetizers, including hummus, pureed fava beans with mint, and Greek yogurt with walnuts.   I served them with edemame for a perfect snack.

Middle Eastern Dips with Edamame
Tips for Making Silky Smooth Hummus:

For extra flavor and nutrition, make your hummus with chickpeas that are soaked over night.  Don’t just used the ingredient directly from a can.  Here are some other  tips for making a silky smooth hummus:
1.  Cook your chickpeas in a pressure cooker for perfect flavor and consistency, You also save time and minimize your use of energy.
3.  When pureeing the ingredients together, add cooking water slowly until you get a perfectly smooth texture.

Ingredients for Hummus:

1 cup dried chickpeas
2 1/2 cups water
1/4 cup tahini 
1 lemon, squeezed
2 cloves garlic
1/8 cup olive oil
1/4 teaspoon cumin
1 teaspoon baking powder
parsley, chopped
kalamata olives
hot chili powder

Directions for Hummus:

1.  Wash chickpeas then soak overnight.
2.  Cook in pressure cooker for 12 minutes then let sit for 30 minutes in unopened cooker.
3.  Drain chickpeas. Save the water.
4.  Empty drained chickpeas into a large bowl,  add 1/2 cup of the chickpea's water, tahini, olive oil, lemon juice, garlic, cumin, baking powder, parsley,  a handful of kalamata olives salt and chili powder to taste.
5.  Blend with hand blender, while slowly adding chickpea water until mixture has a smooth consistency.  
5.  Serve on a plate or bowl.
6.  Garnish with olive oil, parsley and/or sliced olives.

1 comment:

  1. Your food looks so good! Good luck in New Mexico!