Lorie Ann’s Holiday Humus on Oct22 2011

by Lorieann | Print the article |
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Hummus is an often times over looked meal replacement filled with healthy fiber and great tasting if seasoned and accompanied by condiments that bring out the flavors of spice and zest!

If you enjoy cooking, part of cooking is the slow process and unfolding of flavors and the transformation of vegetables from hard to soft infused with flavor.

 

Take a small bag of dry, cleaned, rinsed, drained chick peas.  Return to a large bowl and add cold water to overflow and leave covered in your refrigerator overnight.  Pressure cooking has always been a time-saver and a great source of heat that stays stable, I enjoy cooking all that I can in my pressure cooker.

Upon completion, remove the cold water and replace with vegetable, beef or chicken stock according to taste.  Turn your heat source onto medium heat and cover and close  your pressure cooker  let the steam cook your chick peas until tender and the skin comes off the peas.  Let stand and replace the cover; turning off the heat source, until most of the skins rise to the top; use a slotted spoon and lift out and discard the skin.  I sort through this process while watching television or listening to music to make the job less monotonous and less of a chore.  After the peels/skins are removed I slow cook again in my pressure cooker making sure that the chick peas are soft.  Then a place the cooked chick peas and with the same broth into my electric blender.   I then add a cup of fresh spinach,  5 cloves of  peeled, and roasted garlic, a few teaspoons of salt, a pinch of garlic salt, a pinch of cumin powder, a teaspoon of paprika, a pinch of parsley flakes, a pinch of oregano, a few springs of fresh cilantro, finely chopped using the leaves only, roasted tomatoes, I always use the ones from the jar and lemon zest used from a fresh lemon careful not to include the juice.   Hummus is best enjoyed hot, and served with slices of toasted and sliced baguette bread or warm flat bread.  I enjoy serving individual plates of hummus with a sprinkling of paprika and topped with olive oil, and green lime zest or yellow lemon zest.

By: Lorie Ann Jermoune
http://twitter.com/lorieannj

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