This was VERY GOOD. Lots of components.
1). Hummus
2). Pickled onion
3). Roasted vegies
4). Zhoug sauce (spicy green sauce)
5). Cucumber/tomato salad
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Hummus.
1 cup dried chickpeas, soaked overnight (or 2 cans 15-oz chickpeas, rinsed and drained)
1/2 teaspoon baking soda (if using dried chickpeas, for soaking and boiling)
1/2 cup tahini (good quality, light-colored)
1/4 cup fresh lemon juice (from 1-2 lemons), plus more to taste
2-3 cloves garlic, crushed or minced
1/2 teaspoon kosher salt, or to taste
1/4 - 1/2 cup ice water (for desired consistency)
Optional garnish: Paprika, a drizzle of good quality extra virgin olive oil, chopped fresh parsley
Instructions:
If using dried chickpeas: Drain soaked chickpeas, rinse, and place in a pot with fresh water and 1/2 tsp baking soda. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until very tender and mushy. Skim any foam. Drain well, reserving some cooking liquid. (For canned: just rinse well.)
Blend: In a food processor, combine the cooked chickpeas, tahini, lemon juice, crushed garlic, and salt.
Process: Process for 3-5 minutes, scraping down the sides as needed, until very smooth. While processing, slowly drizzle in the ice water (or reserved chickpea cooking liquid) until you reach a light, creamy, and fluffy consistency.
Adjust: Taste and adjust salt and lemon juice. If you like it thinner, add more water.
Chill: Transfer to a bowl, cover, and refrigerate for at least 30 minutes for flavors to meld and for it to thicken slightly.
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Pickled onion.
- 1 large red onion, halved and thinly sliced
- 1/2 cup red wine vinegar
- 3 tablespoons sumac
- 1 tablespoon kosher salt
- Combine, massage with fingers, then let sit in refrigerator for at least 30 min.
