Tag Archives: hummus

Gina’s Hummus Recipe #2

My mother is of Middle Eastern descent, and I enjoy her delicious cooking.  I grew up eating all sorts of Arabic food,  including hummus. I always have it with some texture, and little specs from the chickpeas.  You can find my classic recipe here:  Gina’s Hummus. Recently, I watched a video that Joumana  Accad, author of Taste of Beirut posted on Facebook.  She is an expert in the Lebanese culture, and  a renown food stylist. She gave away the secret ingredient to make a very creamy hummus. She uses Greek yogurt in her recipe.  When I told my mom about it, she rolled her eyes. Don’t get me wrong, she likes both ingredients, but didn’t think they would work together. I decided to give it a try, and I must tell you, Joumana was spot on.  Although, I got the yogurt idea from her, I played with the ingredients and came up  with this ratio.

Serves: 4-6 Level of difficulty: Easy

Ingredients:

  • 1 – 16 oz. can garbanzo beans (chickpeas), drained and rinsed *
  •  2 garlic cloves
  • 1/2 lemon, juiced
  • Salt and freshly ground pepper, to taste
  • 2 tbsp. Tahini, sesame paste *
  • 2 tbsp. water
  • 1/2 cup plain 2% Greek yogurt, secret ingredient
  • 1 tbsp. extra virgin olive oil, plus more to drizzle
  • Cumin, for garnish
  • Flat leave parsley for garnish
  • 3- 4 garbanzo beans for garnish

Preparation:

  1. In a food processor, blend the beans, garlic, lemon, salt, pepper, tahini, water, yogurt, and oil, until it reaches a creamy consistency.

2.  Pour in a medium serving bowl,  garnish with cumin, beans, parsley, and drizzle olive oil on top of it.  Serve with Pita chips, or bread. This makes a delicious appetizer for a dinner party, and you can easily double the recipe. The yogurt gives it a delightful touch, and  it will melt in your mouth.  You can also sprinkle some pomegranate seeds on top for a festive look, instead of the chickpeas.

Being a cook is all about experimenting, diversify in the kitchen, creating delicious and healthy dishes,  and to satisfy our palate. My philosophy is, if you have a recipe down path, and it works great, that’s wonderful! However, I believe, it’s also important to change things up in the kitchen, and play with texture, color, and presentation. The food has to appeal  to the  eyes first, then, we relish it with our taste buds.

*Ideally, using dried garbanzo beans is better, if you have the time to cook it, I recommend it.

* Tahini or sesame paste can be found in specialty stores, and is one of the main ingredients to obtain a delicious hummus.

Hummus
Secret ingredient recipe inspired by Taste of Beirut
Image by Gina Martino Zarcadoolas for Foodiewinelover

In closing, I would like to thank Joumana for her amazing talent, and contribution to the  culinary world.

Always remember to sprinkle a little love on your meal ❤ ❤ <3! Merry Christmas &  Happy Holiday Season From My Home to Yours,

Gina, Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

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Bites, Bubbly & Blogs

Since I am still fairly new at blogging, I decided to have a little get together in my kitchen with a couple of fellow (beginner) bloggers. We brainstormed and exchanged notes and ideas to help each other out. Angela will be blogging about food and wine and Barbara will be blogging about her amazing photography skills. I learned a lot from Angela’s organizational skills and computer knowledge, and Barbara taught me how to give my photographs some character and make them pop.  Their sites will be up and running soon, and I could not be more excited for them. From what I am seeing, bloggers help one another and are very supportive of each other.  That in itself is a big inspiration and motivates me to bring out my creative side.

GinaAngBarb

Needless to say, we had fun in my “Gina’s Kitchen” with small bites and bubbly to celebrate our new ventures. Of course, we spent nearly two hours, on and off trying to get some great food shots. Thank goodness, Barbara was there to guide us and give us some useful tips in food photography. This takes practice, and one can only get better with time and lots of experience. I made a lovely lump crab meat salad “sans mayo” since Angela does not care for it. I know some of you are frowning but not all of us are created equal and that’s what makes life so interesting.

It is a very simple recipe that anyone can whip up in no time

  • 1 – 8 ounce jar lump crab meat
    you can also use imitation crab meat which works
  • 2 stalks of celery, sliced
  • 1/2 red bell pepper, sliced
  • 1 small red onion, diced
  • 1 lemon
  • Salt and pepper to taste
  • 3 TBS olive oil

Degree of difficulty: Very easy
Serves 4-6

Preparation:

Lightly break up lump crab meat, if you are using imitation crab, you can shred it with your hands for a nice presentation. Combine all the ingredients at once and chilled for at least one hour. For added richness, you can add some mayonnaise and whatever spice you like.

lumpcrabmeat

I also served some delicious smoked salmon with sliced cucumbers. They were light and tasty but most of all, they paired beautifully with the bubbly.

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Simple, yet sophisticated

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Barbara brought some delicious hummus with veggies and Angela made a very healthy and scrumptious salad with field greens, avocados, corn, cherry tomatoes and sunflower sprouts.

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It was a fun and productive day, especially in the company of two friends that I care for. I admire both for their lovely qualities and  generous hearts.

Stay tuned for more exciting blogs on food, wine and travels. Until next time, happy blogging from Gina’s Kitchen!