the food matters project: Hummus Served HOT!

When I got home from my day today, I didn't rush into this recipe.  I am not new to hummus, I've been making it for years.  However, when I realized the hummus was going to be served hot...hmmm?  Well I decided to sit down to the first episode of "Shahs of Sunset", wealthy Persian-Americans living in LA, instead of going directly to the kitchen.  The people on the show are crazy rich and spend a lot of time shopping and partying...I kinda like them!!!

Well, ironically enough, many years ago my Armenian friend, Zovinar, who was married to a Persian man, taught me how to make hummus.  The hummus recipe in Mark Bittman's The Food Matters Cook Book, has the same ingredients as the recipe my friend shared with me, so it's gotta be good. 

I used canned organic chickpeas.  I never have luck with the dry.

I followed the recipe exactly, so I could make a fair comparison to my friend's recipe.  I am not a fan of tahini, I usually just put a tiny bit in or just wave the jar over the other ingredients, to make my tahini-loving husband happy.  Not bad.  The instructions said to use a blender, which I never do, so I did notice the texture was a little different.  Lighter, less course.

I served the hummus with fresh carrots and fennel, kalamata olives, feta, roasted red pepper and whole wheat naan.  I had a little left over Roasted Red Pepper and Walnut "Pesto", which I added to the plate and sauteed prawns...Dinner is served!

Thank you Erin from Naturally Ella for choosing the recipe this week.  Click here for the recipe and check the food matters project for other versions of this recipe.  Happy Healthy Eating!!!