ginger hummus

March 15, 2010

I’ve tried a number of hummus recipes which have all been more or less good. Last night I tried this new one. We decided we like it best. Not sure why – flavours are a little more subtle, it’s softer and smoother, it doesn’t firm up the way others do after a day or two. It’s a good one. It’s from a cookbook I bought awhile ago but haven’t really explored fully – Tassajara: Dinners and Desserts. I’m now motivated to work my way through it, especially after reading about their very appealing approach to food (Musing #5). If I could only tap into that. Wow! Watch out. The Tassajara Zen Mountain Center is the oldest Japanese Buddhist Sōtō Zen monastery in the US located in the Ventana Wilderness area in California. It attracts serious zen practitioners and is known for its mission of teaching teachers. They eat this hummus. Now that’s a powerful endorsement.

2 cups chickpeas, cooked

2 inches ginger, peeled and cut into coins or grated

4 garlic cloves, peeled

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

2-3 tbsps olive oil

1/4 to 1/2 cups of tahini

Juice of 2 lemons


Prepare the chickpeas (either cook dried chickpeas or rinse canned chickpeas). Puree chickpeas with remaining ingredients and about 1/4 cup of water. Check consistency. If you want it less stiff, add more olive oil, tahini, and/or lemon juice. Add salt to taste.