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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

05 October, 2009

Hummus

Traditional Hummus

 

 
This version of hummus has a bit more texture than a traditional hummus. Making your own will allow you to puree your hummus till you get it just the way you like it. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil. And even when you can find it, it is pricy. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is more economical and the end result will be full of flavor.

 
Ingredients:
1 16 oz bag of Garbanzo beans
4 tablespoons – 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
1 tablespoon Kosher Salt
Olive Oil
¼ cup of pine nuts
Dash of sumac or paprika
1 teaspoon of parsley for garnish
Water

Method:

  
Soak beans overnight in enough water so that there is 3-4 inches above the beans. You do not change the soaking/cooking water at any time. This will produce as much bean flavor as possible. Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process. The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool. Place 1/2 the beans and their cooking water in the food processor. Save the other half in the fridge or freezer for another day. Next add the tahini paste. Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency. Finally, sprinkle pine nuts on top for added garnish along with olive oil and some parsley. You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three for garnish

 

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