Tuesday, March 08, 2011

Parsley and Scallion Hummus

Energy.  It's an awesome thing to have.  Unfortunately, I struggle greatly with keeping up my energy levels, often feeling like crashing for a nap in the middle of the afternoon.  I've been trying to eat more raw, living food, and other types of food that won't weigh heavily in my stomach (and therefore making my body work extra hard to digest, wasting energy and making me even more tired.)  Something that my family loves to eat as a snack, or even as the centerpiece of a meal, is hummus.  It's so easy to make, and easily surpasses the storebought version in freshness and flavor.  If you have a food processor, or a blender, you've got this one in the bag.  If you don't, you'll have to mash it by hand, but really...mashing beans isn't rocket science, so don't let the lack of equipment slow you down.


Parsley and Scallion Hummus with cucumbers, cherry tomatoes, and minced Serrano peppers.  I had pita chips on the side to scoop it all up with.

Parsley and Scallion Hummus
(slightly adapted from The New Moosewood Cookbook)

2 or 3 medium garlic cloves, sliced
one large handful of parsley
3-5 scallions (both the white and green parts), cut into 1-inch pieces
3 cups of cooked chickpeas (two 15 oz cans, rinsed and drained -- or cook some yourself!)
6 tablespoons tahini (use only 1/4 cup for a slightly milder flavor)
6 tablespoons freshly squeezed lemon juice
3/4 to 1 tsp salt (to taste)

(Optional: add roasted red peppers or green or black kalamata olives in addition to OR in place of the scallions and parsley to create a different flavor.  Substitute oven roasted garlic for the fresh raw garlic to give it a mellow sweet twist.  Experiment and find what you like best!)

Put the garlic, parsley and scallion in a food processor or blender, and pulse until everything is minced.

Add all additional ingredients, and puree until it's a thick paste.  You may need to add a little bit of water to loosen it up if it seems too dry.

Season with salt to taste.  Enjoy!

1 comment:

Dani said...

I just posted recipes at the Little Pickle Press blog and almost used hummus for the "eating global with local foods" theme. One of my faves! A hint we discovered - instead of tahini which sometimes has an oxidized taste, use dark sesame oil. It's delish!