I was feeling like making a hummus lately and Justin had grabbed ingredients to make our Pasta Puttanesca tonight, so I swiped some of his sun dried tomatoes and basil for my hummus. So good.
David Bowie died yesterday. He's all I've been playing today. I can't bring myself to choose some punk rock tunes for this recipe. -jen
SUN DRIED TOMATO AND BASIL HUMMUS Time: 10 minutes Difficulty: Easy Makes: about 3 cups Need: Food Processor
1 can (15oz) garbanzo beans, drained and rinsed
1 medium clove fresh garlic (2 if you like garlic a lot, which we do)
4 whole sun dried tomatoes (packed in oil)
1 medium green onion
1/2 teaspoon salt
juice of 1/2 a medium lemon (about 1.5 tbsp)
1 tablespoon toasted sesame oil
1/4 cup packed fresh basil leaves
1/2 cup shredded Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
Combine garbanzo beans, garlic, sun dried tomatoes, green onion, salt, lemon, and sesame oil in your food processor. Process until vegetables are chopped fine. Add all remaining ingredients except the olive oil and turn processor to a medium. While processing, slowly drizzle in the olive oil until a smooth dip (most processors have a lid where you can drizzle through the top while it's processing).
Serve with pita or tortilla chips, fresh vegetables, or use as a sandwich spread.
We were both craving some falafel not too long ago... we probably saw something on tv that made us think of it. Where we live, there's only one Greek place and it's really just a gyro joint - gyros, falafel, fries, dolmas, kebabs... and it's in the next town over, so we don't get there often. Might as well make our own!
Going with a little hardcore for this recipe with DFL's "Society's Pressure".
And speaking of hardcore... this is a video I caught of a guy that walks through our neighbourhood, usually growling out hardcore. I love it!!! -jen
FALAFEL Soak Time: Overnight Prep Time: 15 minutes - then refrigerate 1-2 hours Fry Time: 10 minutes Difficulty: Medium Makes: about 20 Need: Food Processor
1 cup dried garbanzo beans
1 cup onion, rough chopped (1/2 medium onion)
1 tablespoon garlic, rough chopped (3-4 cloves)
1/4 cup fresh cilantro, rough chopped
1/4 cup flat-leaf parsley, rough chopped
1 tablespoon flour
1.5 teaspoons salt
1.5 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill
1/4 teaspoon ground cardamom
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon lemon zest (about 1 lemon)
1 teaspoon baking soda
Place garbanzo beans in a large bowl and cover with 2-3 inches of water. Cover loosely with foil and let sit overnight. Beans will double in size.
Drain and rinse soaked garbanzo beans. Place in a food processor and add all remaining ingredients. Pulse until mixture is about the size of couscous and just beginning to turn into a paste. Test consistency by forming a small patty (about 2 tablespoons). If patty is loose, try pulsing the mixture just a little more.
Refrigerate mixture for 1-2 hours.
Form patties with 2 tablespoons of falafel mix. Place on a parchment-lined baking sheet until ready to fry.
Heat 1" of oil in a large skillet over a medium-high heat. Fry in batches - do not over-crowd your skiller. When oil is hot, use a metal spatula to gently place falafel patties into skillet. Fry 2-3 minutes on one side, then use the spatula to flip and cook another 2-3 minutes. Falafels should be browned and crispy. Drain on papertowels.
