I was so excited to be on WCIU this morning for the You & Me This Morning show. I always enjoy getting to highlight my love of spices and all things delicious. If you didn’t get to see the show, I was asked by Meaghan Thomas, creator of EatGiardiniera.com, to come on and talk about giardieniera with Melissa and Jeanne. It seemed a little much to try and eat giant Italian beef sandwiches on a morning show, and we didn’t think just tasting straight giardiniera would be all thatfun, so we decided to make some homemade hummus to talk about spice profiles. Hummus is one of my favorite dishes that is so easy to make at home (and when you make it fresh, it’s so much better than store-bought brands).
For this recipe you will need a blender, or food processor. I guess you could do this with a mortar and pestle, but that seems like a bit too much work. Here’s what you will need to grab from the store:
- 1 can of chickpeas (garbanzo beans)
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 1 pinch of salt
- 1 clove of garlic or a teaspoon of minced garlic (optional)
- 3 tablespoons of olive oil
- about a tablespoon or 2 of Za’atar Spice Blend
Of course I like to recommend Pinch Spices in our blog, but you certainly can use what ever you have on hand. In this case we used our very own Za’atar blend, that has sumac, thyme, marjoram, and sesame seeds. We also love making hummus with our Buffy’s Slayer Helper or our Humboldt Sazon.
Ok, enough with the spices, let’s get back to the hummus. So to get started drain and rinse the chickpeas. It is definitely worth the time to take the skin off the chickpeas. This is really pretty easy and takes about 10 minutes to go through a can. Simply pinch the skin and the bean will pop out. I do this over a separate bowl and discard the skins.
Now we want to get out our blender or processor going. First add the tahini and lemon juice and blend for 45 seconds. It will get really thick and creamy, and will smell absolutely divine. If you are adding garlic, now would be a good time to do so. Now we add about half the chickpeas and blend until smooth, drizzle in half the oil and blend for 5 seconds. Now add the rest of the chickpeas and blend, finally add the rest of the olive oil and blend until smooth. Wow….you just made hummus.
At this point I add the Za’atar or what ever spice I am using and stir with a spoon. This is ready to serve, but will stay fresh covered in the fridge for a week or so. For all of our giardiniera fans this is great served on a cracker with your favorite giardiniera on top. Need some help picking out the perfect giardiniera, why not pop over to EatGiardiniera.com and check out their awesome list of giardinieras available both locally and nationally.