#houmos

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Quinoa Tabouleh, grilled aubergine and capsicums, houmos, dolmades and some home… Quinoa Tabouleh, grilled aubergine and capsicums, houmos, dolmades and a few homegrown beans and Toms, celery sticks and olives by @the_smallseed_ .

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Rainbow wraps filled with houmos,red cabbage, shredded carrots, quinoa, avocado,… Rainbow wraps full of houmos,pink cabbage, shredded carrots, quinoa, avocado, lettuce and a sprinkling of hemp seeds by @the_smallseed_

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On the last day of Learning Sessions for this year, our students learned how to make falafel! We included Israeli-style salad, houmous, pita and t’china!

As the aromas wafted through our kitchen, I thought back to being on Melech King George and walking into Falafel King! Oh, and eating at a great little restaurant, just a block off of Melech King George, called, “Ramah,” where they served houmous with houmous, hot, thick chickpea “stew” in the center of the plate!

[pumpkinpieshenanigans]

Make your own hummus!

Hummus is hip and happening these days, but few people know just how easy it is to make. With a food processor (a blender or stick mixer will work as well) and the right ingredients you will only need a few minutes to make a dish that will make your party guests think you are a master chef, or create a delicious sandwich spread or yourself.

Here's what you'll need:

1 can of chick peas

5 tbsp olive oil, preferably extra virgin

2 teaspoons of tahini (or tehina), a kind of sesame paste that you can usually buy at a Middle-Eastern food store. Sometimes supermarkets have it as well

a lemon (or lime, which combines nicely with coriander/silantro)

pepper and salt

1-2 cloves of garlic

herbs and spices such as paprika, thyme, coriander, cumin etc.

sundried tomatoes (optional)

Let the water from the can of chickpeas drain and put the peas in the foodprocessor (or a bowl if you don't have one). Add chopped or pressed garlic, lemon juice, pepper, salt, tahini, and olive oil. Don't go easy on the olive oil, the more the better! Blend it all together untill it is as smooth as possible and add seasoning. Taste it and add more salt, spices or garlic if it's too bland, more oil if it is too dry, or more lemon to make it fresher. You can also add more tahini, but the hummus should not start tasting nutty. If you want, you can chop up some sundried tomatoes and blend those in as well.

When you serve it, make a little hole in the hummus and put some extra olive oil in. Then sprinkle some herbs or spices over it. Serve with bread and/or veggies

Note: hummus does not stay good for very long. Preferably eat it on the day you make it and if you do decide to keep it for later, keep it in an air-tight tupperware. It may dry a bit, so add some  oilive oil and stir to make it smooth again.