I’ve been away from my blog for a while. The last week and a half has been filled with sick kids and kitchen mishaps. With the four of us, it seems that if one person gets sick, we all just pass it around for a few weeks until everyone is back to health. While the kids were sick and posted on the couch with an endless supply of movies and tissues, I thought I would take the time to try out some new stuff in the kitchen. Nothing worked. I mean nothing. From bland chicken to rock hard cupcakes, last week just wasn’t my week.
But enough of the excuses, I’m back!
I’ve made this hummus recipe several times since we moved here and it’s always a hit. I wasn’t big on hummus, or any Middle Eastern food for that matter before we moved to Bahrain. However, since being here, I’ve fallen in love with many dishes, and the first is hummus. This is my friend Catherine’s recipe, one of the first people I met upon arriving here. After I tasted her hummus, I was hooked. Catherine was kind enough to allow me to share her recipe and no doubt if you try it, I’m sure you will love it too!
Best Hummus Ever!
1 15 oz can chick peas, drained
1 tablespoon Tahini paste (sometimes I see it spelled Tahina)
2 tablespoons water
2 tablespoons fresh lemon juice
2 cloves garlic, chopped
2 tablespoons olive oil, plus more for drizzling
1 teaspoon paprika, plus more for sprinkling
1 1/2 teaspoon ground cumin
1 tablespoon chopped cilantro
salt/pepper to taste
Combine everything except for the cilantro in a food processor. Puree until a paste forms. You can leave it a little chunky, or puree until smooth, whatever your preference. Season with salt and pepper and transfer to a bowl. Cover with plastic wrap and refridgerate at least one hour, but up to 24*
Remove from refriderator, stir in the cilantro and serve with crackers, veggies, or just eat it straight with a spoon
*While you could dig in right away, this hummus is best served the next day!
*UPDATE* These images have been updated from the original post. This is not something that I have done (or considered) doing for older blog posts. I think the photography reflects my journey just as much as the stories that begin each post. I am proud of how far I’ve come and look forward to continuing to improve (seriously, check out my first post!) This hummus has been the exception because I have given this recipe out (with a link to this post) at least a dozen times to friends and family and each time I’ve wished the photography reflected my current style/vision more. If you’d really like to see the original images, I will happily email them to you-with a nondisclosure agreement. Kidding. Sort of.