I want to begin today by thanking all of you for bearing with me while I go back and update all the links embedded in my old entries. There are close to 200 of them, so it’s going to take me a couple more weeks to finish. In the meantime, you’ll be seeing all these old posts popping up in your readers as I edit, so you can either ignore them or read them (again or perhaps for the first time) and discover something new-old!
This is a deconstructed hummus based on Taste of Beirut’s recipe for hummos baleela. I took quite a few liberties here, some by choice (such as reducing the olive oil and thus fat content) and others by necessity (such as reducing the amount pine nuts, because 3 Tbsp is all I had!), but the spirit of the dish is the same.
Per serving: 173 calories, 10g fat (1g sat), 16.5g carbs, 5g fiber, 5.8g protein
- 1 cup dry garbanzo beans (or 2 cans)
- 3 Tbsp raw pine nuts
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, mashed with 1/8 tsp salt
- 2 Tbsp fresh lemon juice
- 1 tsp ground cumin
- Salt to taste
- If using dry beans (as I did), soak them in a large pot for 8 hours (or overnight) with plenty of water and a dash of baking soda. Drain and rinse the beans, return them to the pot, and cover with fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for 1 1/2 to 2 hours, or until extremely tender and falling apart. (If using canned beans, rinse and drain the beans, add them to a large pot, cover with fresh water, bring to a boil, reduce heat to medium-low, and simmer for 30 minutes.)
- Meanwhile, add the pine nuts to a dry skillet and toast over low heat for just a couple minutes, until golden.
- Add the olive oil and garlic and cook over low heat until fragrant, 2-3 minutes.
- When the beans are done cooking, drain them (reserving some of the cooking water) and transfer them to a bowl or container. Pour the olive oil mixture on top.
- Add the lemon juice, cumin, and as much of the cooking liquid as you wish (I’d suggest 1/4-1/3 cup to start). Season to taste with salt, and toss well to combine.
Please feel free to add more olive oil if you want to make it thinner and more liquidy like the original, but I found it easier to scoop up in this chunkier form. I loved eating it warm, but if you refrigerate it for 12-24 hours, the flavors really come alive. For a hummus freak like myself, this + toasted pita bread = snacktime heaven.