Well, it’s Monday, and that means another installment of ‘The Food Matters Project’. This week’s recipe was chosen by Erin and is a true testament to how making a simple change to a common recipe will bring about a new perspective.
As is encouraged in this project, I made a couple of changes to the recipe as well, giving it my own spin. Not long ago, when out to dinner with friends we had hummus as one of our appetizers. It had a sweetness to it that I loved when paired with the saltiness of the pita chips. In experimenting on my own I found a couple tablespoons of honey added just the right amount of salty/sweet I was looking for. Another substitution was using sesame seed oil instead of tahini. You’d never know the difference.
Hummus Served Hot
3 cups canned chickpeas, rinsed and drained
2 garlic cloves
1 lemon, juiced
1 tablespoon sesame seed oil
2 tablespoons honey (or agave if you prefer)
kosher salt and pepper
Chopped parsley for garnish
Put the chickpeas, lemon juice, sesame oil, salt, pepper and garlic cloves in food processor. While processing stream in 2 tablespoons of honey. Process for a minute or 2 until smooth. Add more lemon juice as you like until you reach the desired consistency.
Transfer the puree to a saucepan over medium heat; heat through while stirring constantly. Adjust seasonings as needed with salt and pepper. Pour into a serving dish. Garnish with parsley.
Enjoy with fresh veggies or pita chips.
Be sure to head on over to ‘The Food Matters Project‘ to see all the other great interpretations of this recipe. With so many creative food bloggers participating, you’re sure to find a recipe you’ll love.