Saturday, August 6, 2011

Dip it low Dip

Hummus: An Earthen Pleasure:

It is little wonder that the etymological derivation of hummus, a traditional Middle Eastern chickpea based dip, can be traced to the Latin word for earth.  There is an unexplainably vague, yet strong connection between hummus and earthiness.  Perhaps it’s the khaki color, which provides a reminder of desert sand, its thick, paste-like consistency that resembles mortar, or its luscious, earthy flavor.  Whatever the reason, hummus’ earthen characteristics translate into a wonderfully robust, and palette-charming dip. This recipe for hummus is easily executed, always crowd-pleasing, and will trigger a nebulous, maybe even quasi-spiritual, association to the earth. 

What you'll need 
 A large bowl
 A hand held blender, food processor, or potato masher
 One 16 oz. can of pre-cooked chickpeas/garbanzo beans
 3-5 clovers of garlic (depending on preference)
 4-6 anchovies
1/3 of a cup of olive oil
2 tablespoons of tahini 
Salt and pepper
 Lemon/lime juice, tabasco sauce, capers, and/or fresh rosemary or thyme to taste (optional)

1. Drain chickpeas, reserving a few tablespoons of its liquid, and pour into a large bowl.  
2. Add crushed garlic, olive oil, finely chopped anchovies, tahini, and any additional flavor enhancing herbs or seasonings.  
3. Blend all ingredients together either electronically or manually.  Taste and adjust seasoning as desired.  4. Finish with a squeeze of lemon juice, a drizzle of olive oil or tabasco sauce, or a few salty capers.  5. Chill until ready to serve.  

Recipe by Sarah T. 



Love the addition of the capers.

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