Tag Archives: parsley

The Hummus Among Us

There is family that you are born into, and there is your tribe that you adopt.  Your tribe may be a collection of people that enjoy some of the same things you do, or perhaps are like minded in their approach to living.  Frequently, conversations and laughter take place over food.  There is something special about gathering around a table that can evoke extraordinary sharing.  This is much more than the sum of its parts.  Breaking bread with people you love and respect can teach you unexpected lessons in life; particularly when there are multiple generations present.

Part of our tribe is a mother and daughter that started out as customers at our farmers market where we have a seasonal stall.  Over time, our conversations became lengthier and more personal.  We invited them out to our farm.  We met their spouses, and then their daughters/granddaughters.  Sometimes we would meet at a local restaurant to enjoy each other.  We all loved food and drink.  Our relationship was cemented when my wife Val had her brain surgery last year, and they were here to help in anyway they could.  They planted garlic, tomatoes, weeded and gave emotional support.  With the help from our extended tribe we managed to get through an extremely difficult time.  It was a real honor to be present to openhearted, loving and freethinking people.  Not only were they generous with their time, but with their hearts.  In a world filled with too much animosity, this is a real gift.

One of things that I love to both eat and serve during gatherings is some kind of hummus.  The possibilities are endless for incorporating it into a meal.  Folks it is not just something to scoop up with a pita chip.  Mediterranean and Middle Eastern food is endlessly creative.  You can serve it on a platter with braised meat or like this recipe does with assorted colorful vegetables on top.  It packs in lots of protein and deliciousness, not to mention how it can easily feed a crowd.  If you want a textured hummus, keep out half the chick-peas and mash them in a bowl with a potato masher.  This recipe is a lighter version, using less olive oil and replacing it with yogurt.  The topping of tomato, cucumber, onion and parsley makes use of all things fresh and flavorful during summer.

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LAYERED HUMMUS SALAD

INGREDIENTS

FOR HUMMUS:

  • 2 (15-ounce) can chick-peas, drained, reserving 1 cup of their liquid
  • 3 large garlic cloves
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons sesame tahini (well mixed)
  • 1/4 whole fat plain yogurt (or more as needed)
  • 1 teaspoon ground cumin
  • Kosher salt to taste

FOR MIDDLE LAYER:

  • 2 cups whole milk Greek yogurt
  • 2 tablespoons sesame tahini
  • 1/2 teaspoon kosher salt
  • 1 cup (from a 15-ounce can) chick-peas, drained

FOR SALAD:

  • 1 cucumber, diced
  • 1 pint cherry tomatoes or 8 Campari salad tomatoes, cut into 6th sixths
  • 3 green onions, or 1/2 red onion, minced
  • 1 cup lightly packed fresh curly parsley, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt to taste

DIRECTIONS:

  1. Turn  on a food processor fitted with a steel blade and drop in the garlic.  When the garlic is finely chopped, turn off the machine and add the chick-peas.  Process for about 30 seconds, or until the chick-peas are chopped and mealy; then add the lemon juice, olive oil, tahini, yogurt, cumin, and salt.  Process until the mixture in smooth.  Thin out as desired with additional liquid from chick-peas, adding 2 tablespoons at a time.  The hummus should be smooth but not runny.  From time to time, scrape the sides of the processor bowl.  If the puree seems dry, add a bit more yogurt or olive oil.
  2. Remove the mixture from the food processor and combine with the mashed chick-peas if using.  Taste and adjust salt.
  3. Next prepare you middle layer.  Mix Greek yogurt with tahini and salt.  Set aside.
  4. Lastly, prepare your salad.  Mix parsley, tomatoes, cucumbers and onion; dress with extra-virgin olive oil and red wine vinegar.
  5. To serve spread hummus on platter, top with yogurt leaving 2 inches of hummus exposed.  Sprinkle 1 cup reserved chick-peas around border.  Top with reserved salad.  Use vegetables such as red bell pepper, cucumbers or pita bread to scoop up salad.

Serves 8-10

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What’s for dinner doesn’t matter–it’s the communal environment that you create that makes all the difference.”  –Ronnie Koenig