I thought I had put a post on here about hummus, but maybe not. Most of us have tried hummus, if not you should be able to pick it up at your local grocery store. It goes great with pita bread or the baked pita chips. It’s a paste/emulsion made of chickpeas (garbanzo beans), tahini (toasted sesame seed and oil emulsion), olive oil and lemon juice. I’ve made a few different versions of it, and it’s pretty easy to do in a blender. The cans of garbanzo beans are about a buck a piece, and they sell hummus for about 5 bucks or so at my grocery store. Easy math.

Sunflower tahini hummus

Well, I was out of sesame seeds, the closest thing I had was sunflower seeds.

Small handful of sunflower seeds in about 1/2 cup of oil on low heat until seeds were browned, not burned
1 14 oz can of garbanzo beans
juice of 1 lemon or 1-2 tbsp of bottled lemon juice
oil to thicken. I used olive oil, but if you don’t like strong olive oil, you can use vegetable oil or canola
If it’s too thick, add water. If too thin add more oil.
Finish with salt, a dusting of paprika, and a drizzle of oil to finish if serving as a dip.

There are tons of variations, and you can use whatever type of beans you want. Any type of nut or seed can be used to make the tahini which I think is mostly there to start the emulsification process.

When I was living in Charlotte, the hospital had a hummus and tabouli vegetarian sandwich. Until recently, I still didn’t really have an idea of what tabouli was or what to do with it. Then, I went to a middle eastern market and found various types of bulgur wheat.

From 2011-04-04 – 2011-04-07 march to april

Bulgur comes in 4 different sizes. I happened to buy the #1 size which is the most finely ground. It’s simply prepared by boiling water (2x volume of bulgur), adding the wheat and letting it simmer until the water is taken up and the bulgur is soft. Kinda like cream of wheat more so than grits which need a little longer to cook. Like grits or rice, the wheat doesn’t taste like much but it adds body to whatever it’s with. So, tabouli (tabbouli, tabbouleh, tabouleh), whatever. It’s a Middle Eastern salad of bulgur wheat, minced onion, parsley, mint and citrus vinaigrette.

This made for more bulgur wheat than I needed, but it seemed a little silly to boil 1 cup of water.

2 cups of boiling water in a saucepan
1 cup of bulgur wheat (#1 was what I had)
good handful of minced onion
small handful each of minced parsley and cilantro (that’s what was available in the garden)
vinaigrette based on juice from one lime

From 2011-04-04 – 2011-04-07 march to april

Combine pretty equal parts of cooked wheat, onion, and herbs, dress with vinaigrette (and salt if needed) to taste.

Believe it or not, we’re going to put all of this together!

Black bean burgers with sunflower tahini hummus and tabouli succotash

Take a recipe for succotash. This time around, we didn’t have the tomatoes, and the corn and edamame were frozen. Mix with equal parts of tabouli from the recipe above. Lay this down as the salad. Taking the recipe for black bean burgers, I cooked these in a skillet on a rainy day. Slathered the “burgers” with hummus from above recipe, place on salad, and garnished.

From 2011-04-04 – 2011-04-07 march to april

Looks kinda like a cheeseburger doesn’t it? For me, this is going down as one of my favorite lenten dishes yet.


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