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Lebanese hummus

Blog entry
Black Chickpeas- Kala Chana

The other day I was at The Foragers Market in DUMBO (a really lovely place), and I found black chickpeas. The label on the bag said Kabuli Chana, and I got even more excited, because I thought that these chickpeas were Afghan. However, when I looked into the matter, it turns out that the normal chickpeas that I always eat are actually kabuli chana, and that the black ones are called kala chana. These chickpeas have a tougher shell, and hold together well in stews, but I made a dark speckled hummus regardless. I also included some black garlic, which is a fermented garlic that has an incredible smoky/salty flavor. This detail was lost in the end result, so I would just use regular garlic next time for the pungency, and save my black garlic for crostini. I am going to play around with these black chickpeas some more, but here is a photo of the dish, which follows the same recipe as our Traditional Lebanese Hummus.

http://www.kitchencaravan.com/recipe/traditional-lebanese-hummus-recipe

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October 27, 2010   |   6 comments
Tags: Appetizers, Beans & Legumes, Food, Healthy, high-fiber, Lebanese hummus, Mediterranean, Meze & Small Plates, Middle East and North Africa, Vegan, Vegetarian
Blog entry
Black Bean Hummus

It has been long overdue, but I finally posted my Black Bean Hummus recipe. I had blogged about it last May, after having made it for our Cinco de Mayo Book Club meeting, but without the recipe. I am sorry that it has taken me this long to do it!

I was finally inspired to make it here in Miami as one of my South Beach recipes. They have this Latin version of the Lebanese dip on a lot of menus down here, as it is a popular healthy appetizer. I have seen a lot of Mediterranean fusion down here, and Black Bean Hummus seems like on of the most obvious dishes to translate. What I love about the way it is served around town is that it is always accompanied by lots of freshly chopped vegetables, like carrots and tomatoes. It looks like a healthy party on a plate. I am going to bring this to our Taco Night dinner party tonight and see what the critics say!

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February 17, 2009   |   0 comments
Tags: Healthy, high-fiber, Latin America, Lebanese hummus, Miami recipes, Sauces, Spreads, & Dips
Recipe
Black Bean Hummus Recipe

This is a fun version of hummus that uses black beans, instead of garbanzos. It makes a wonderful party dip or light lunch salad plate when combined with lots of fresh vegetables.

1 cup dried black beans
2 garlic cloves
2 juicy limes (about 1/8 cup)
2 tablespoons tahini
¼ cup extra virgin olive oil
½ teaspoon ground cumin

Cover the black beans with water and leave to soak for 8 hours to overnight. Drain the beans of their soaking liquid and place in a medium-sized pot amply covered with fresh water.
Bring the pot to a boil, then lower to a simmer and cook for 1 ½ hours or until cooked through. The beans should mush easily when you squeeze them between your fingers. Drain the beans of their cooking liquid.
In a food processor blend the garlic cloves with some salt until they are finely chopped. Add the beans and continue to chop while slowly pouring in the olive oil. Add the tahini and lime juice and season with the cumin. Continue chopping until it becomes a smooth puree. If you need to add more liquid you can add a few tablespoons more of oil or just plain water.

Feel free to add minced jalapeno, chipotle powder, smoky paprika, or even roasted red pepper. Whatever tickles your fancy. I like to serve it on a plate with pita chips or flat bread and some cilantro. Jazz up the plate with freshly grated carrots or chopped tomato- anything goes as long as its vibrant.

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February 17, 2009   |   0 comments
Tags: Healthy, high-fiber, Latin America, Lebanese hummus, Miami recipes, Sauces, Spreads, & Dips, Vegan, Vegetarian
Recipe
Traditional Lebanese Hummus Recipe

1 cup dry garbanzo beans (chickpeas)
¾ cup sesame seeds
2 garlic cloves
¼ cup lemon juice
A few lugs of olive oil
1 T cumin seeds

Rinse the chickpeas and soak them overnight, covered with ample water.
Drain them of their soaking liquid.
Place them in a pot and cover with fresh water. Bring the water to a boil and cook the chickpeas until they are cooked through and soft, about 1½ hours.
Drain them, place in a bowl, and cover with cold water. Remove as many of the skins that have come loose during cooking as possible.
Meanwhile, toast the sesame seeds in a dry skillet over low heat. Cool them off on a plate, and then grind them up in a mini blender for about 5 minutes, or until they form a smooth paste (tahini). This will be more tahini than you will use, but it is better to make a lot and save the rest for other uses.
Toast the cumin seeds and grind them to a powder.
Mash up some garlic with salt in a food processor.
Add in the chickpeas and pour in some olive oil to get the paste started. Continue blending, adding some more olive oil and the lemon juice. Season with salt, and add in the cumin.
If you feel that you are adding too much oil, you can alternate with some cold water.
Serve in a bowl, with a slight concave meniscus filled with olive oil and loose chickpeas.
Makes about 2 cups.

Variations:
Add in paprika for a smoky flavor.
Add in cilantro or jalapenos for a spicier version.

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October 24, 2007   |   2 comments
Tags: Appetizers, Healthy, Lebanese hummus, Mediterranean, Mediterranean, Meze & Small Plates, Middle East and North Africa, Sauces, Spreads, & Dips, Side Dishes, Vegan, Vegetarian