“Do we really want to travel in hermetically sealed pope-mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble Taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” ―Anthony Bourdain.
Sometimes I feel like I am in a long distance relationship with the planet. I watch her from afar, carefully studying the many cultures and cuisines she has to offer, yet I still yearn to be closer to her.
Soon enough I will have the opportunity to do some serious travelling. Between working on my teaching career and paying back bothersome yet essential student loans, I’ve had little chance to venture out on an extended trip. I must admit that I have been fortunate enough to fit in some extraordinary getaways but neither of them were long enough to get beyond the ‘honeymoon’ stage. I want to get to know all aspects of a place – faults and all. In the meantime, I continue my long distance relationship through the vehicle of cooking. Somehow it makes me feel like I’m closer to the places I want to experience. Today my kitchen and imagination will visit the Middle East. I’m thinking Morocco, Turkey or Lebanon.
This Middle Eastern dish is delightful as a spread or as a dip and is a source of healthy protein. Did I mention that it is also thankfully gluten and dairy-free? Now, if you don’t mind, I’m off to daydream as I sample this hummus myself! Thanks for reading and enjoy!
Smoky Paprika & Zesty Lemon Hummus
Prep Time: 10 minutes Serves: 4 Author: Milk and Marigolds
1 can of chickpeas
juice from ½ a lemon
½ teaspoon salt
2 heaping tablespoons of olive oil
1 tablespoon of smoky paprika
2 teaspoons of cumin
2 teaspoons of tahini
2 tablespoons of warm water
2 cloves of crushed, fresh garlic
a few cracks of black pepper
Infused Oil & Garnish:
3 heaping tablespoons of olive oil
½ a teaspoon of ground cumin
½ a tablespoon of paprika
¼ teaspoon of cayenne pepper
1 teaspoon of finely chopped garlic
½ cup of chopped cilantro
1 tablespoon of pine-nuts
¼ cup of whole chickpeas
1. Begin by rinsing and draining the chickpeas. Finely chop the cilantro and garlic (2 cloves for hummus mixture, 1 clove for oil) and set aside. Also set aside about ¼ cup of the chickpeas for later.
2. In a small, medium-warm pan (refer to infused oil ingredients list) add 3 heaping tablespoons of olive oil. Once oil is warmed, add half a tablespoon of paprika and half a teaspoon of cumin. Add the entire suggested amount of cayenne pepper to the oil. Lightly stir for approximately two minutes. Turn the heat down and add 1 teaspoon amount of the chopped garlic. Stir and watch that it doesn’t burn as this will ruin the infused oil. If you do accidentally burn it, it is important to start over again fresh. Once the garlic starts to become clear, remove the pan from the heat and set aside as garnish for later.
3. In a blender or food processor, add the chickpeas and all remaining ingredients EXCEPT for: the chopped cilantro, pine-nuts, spice/garlic infused oil and the set aside chickpeas (¼ cup).
4. Blend the hummus mixture until smooth and creamy in texture.
5. Scoop hummus into a bowl, top with a layer of chopped cilantro followed by the whole chickpeas and a light sprinkle of more ground cumin and paprika. With a spoon, swirl the infused oil over the hummus. Serve with corn-based tortilla chips, GF cornbread or your favourite gluten-free crackers. This hummus lasts in a sealed container in the refrigerator for up to 4 – 5 days.
Tips: Can’t handle the heat? Eliminate the cayenne. Want it zestier? Add more lemon juice.
Although I feel that coriander is essential to life itself, it can be replaced with parsley for cilantro haters.
Copyright © 2014 . Milk and Marigolds