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JRStern

On Mon, 15 Jun 2015 10:30:22 -0700 (PDT),
wrote:

>On Sunday, June 14, 2015 at 7:02:23 PM UTC-4, JRStern wrote:
>> On Sun, 14 Jun 2015 08:54:45 -0700 (PDT),
>> wrote:
>>
>> >A few things I've made this past week that we've really enjoyed:
>> >
>> >1) Greek hummus "dip." Basically, hummus (made, in my case, from
>> >scratch, with chipotles and roasted red bell pepper), with chopped
>> >cucumbers, kalamata olives, halved grape tomatoes, and crumbled feta
>> >on top, served with pitas brushed with oil, salted, and toasted then
>> >cut into triangles. An appetizer, I suppose, but a great main vegetarian
>> >dish when rounded out with whatever ya got leftover in the fridge.
>> >Along the lines of:
>> >
>> ><http://allrecipes.com/recipe/greek-layer-dip/>
>> >
>> >The hummus along the lines of:
>> >
>> ><http://allrecipes.com/Recipe/Smoky-Chipotle-Hummus/Detail.aspx?evt19=1&referringHubId=1281>
>> >
>> >less the cilantro and maybe half the cumin.
>>
>> I could live on that kind of dish, though my gout recommends I be a
>> little more sparing of the hummus so I usually switch it to
>> babaganoush, 50% eggplant!
>>
>> So you mashed the garbanzos but still used premade tahini?
>
>Yes to both. I routinely pressure-cook a batch of garbonzos for
>salads, soups, snacks, etc. Next time I may try to make my own
>tahini - I have a good supply of sesame seeds to use.
>
>> Actually
>> more than half my love for hummus I think is actually the tahini, I'm
>> mostly bonkers for anything sesame.
>
>I hear ya. (I love toasted sesame oil in just about anything.)
>
>> I can't recall seeing any premade spicy hummus, just some red pepper
>> varieties, Mediterranean tends to avoid spicier stuff, though chipotle
>> isn't that hot without a ton of cumin and black pepper.

Well that's wrong, they have at least one spicey variety at TJ's.

J.

>
>And, yes to baba ganoush! Whenever I grill vegetables, I use the
>leftover eggplant for this.
>
><http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570>