Hummus Plate

 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.

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Roasted veggies.

1 sweet potato, tossed in olive oil and a little cinnemon.

1/2 large head cauliflower cut into florets and tossed in olive oil and 1/4 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt.

Roast at 425 for 25 min.

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Zhoug Sauce

1 large bunch fresh cilantro (about 1.5 cups packed, leaves and tender stems)

1 large bunch fresh flat-leaf parsley (about 1.5 cups packed, leaves and tender stems) - often a higher ratio of parsley in Israeli versions for more herbaceousness.

3-5 green chilies (such as serrano or jalapeño) - adjust to your heat preference. For a milder sauce, remove seeds and membranes. For more heat, leave them in. Some Israeli versions can be quite fiery!

4-6 cloves garlic, peeled - often a bit more garlic in Israeli versions.

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cardamom - still essential for that unique aroma, but sometimes slightly less emphasized than in pure Yemenite versions.

1/2 teaspoon kosher salt, or to taste

3-4 tablespoons fresh lemon juice (from 1-2 lemons), or to taste - often a more prominent lemon kick.

1/4 cup extra virgin olive oil, plus more as needed

Combine all in food processor and blend.

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Chopped salad

Cubed 2 cucumbers, and 1/2 large farmer's market tomato, along with thinly sliced red cabbage.  Drizzled with olive oil, a little salt and pepper, and a squeeze of lemon juice.

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