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Eat Happy, Be Healthy!

Mediterranean Hummus

7/6/2020

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Hello my friends! Say hello to Summer weather! After such a grueling long winter, with months of clouds and rain, we now have the blue skies we have been longing for. To celebrate this wonderful change in seasons I have two super tasty recipes to share with you today. One was inspired by my favorite restaurant in town, the Temple Bar. I have never really eaten hummus as a meal. But after having such a wonderful experience, I am now a hummus advocate, especially in the summer. No longer is hummus just a spread or a dip for an easy snack, but it can easily become a hearty and satisfying meal...just make the portion size larger! Plus once you try the recipes below...you will never want to go back to store bought hummus...honestly. These recipes are creamy, super tasty, and budget friendly. A win-win situation. 

Secrets on How To Make The Perfect Hummus
First of all the big difference is I start with dry chickpeas. If you want a creamy, smooth, and delicate hummus, you have to start from scratch. Trust me, the little extra forethought is worth it! Otherwise you will get chunky, thick, and gritty hummus. Secondly, you must choose Pedrosillano Cafe Garbanzo Beans. These smaller versions of your traditional chickpea, are the choice for hummus makers because they are creamier in consistency and have a nuttier flavor. Luckily you do not have to look far. If you live in Bellingham, you can find these in the BULK section of the Bellingham Food Co-op. For the rest of you, if you can't find them at your local health food store, I encourage you to purchase them online. Thirdly, especially for the traditional hummus, try serving it warm. Yes, warm! Of course you can still eat it cold, but warming up the hummus increases the aroma and tastes much more satisfying and satiating than cold hummus. At least...in my opinion. 

Versatility of Hummus 
Many people enjoy hummus with vegetables and crackers like shown above. However, you can serve hummus as a base, topped with grilled or baked fish. You can even top it with some lamb or grass-fed beef. Also, you can layer hummus like a "bean dip". Simply put a layer of hummus in a dish, top with finely diced cucumber, bell peppers, or tomatoes, and fresh herbs, drizzle with olive oil and sprinkle with salt. This is great for easy dipping! Of course you can also use it as a spread on sandwiches and wraps. However, I just love the simplicity of serving it alone with fresh seasonal veggies (raw, steamed, or roasted), especially in the summer. Now get soaking! Whether you make the beet or traditional version, you will love it!
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Traditional Middle Eastern Hummus
Hummus made from scratch is easy, cheap, and the quality is far better than what you can find at the grocery store. I personally love to make a batch of traditional hummus, scoop out half from the processor, and then add additional spices or veggies for some extra FLAVOR and FUN. Then I have two flavors in one single batch. Alternatively, you can make a whole batch of beet hummus if you want (recipe below). Also, hummus freezes wonderfully! If this batch is too much hummus, put half in the freezer for another warm Summer day. 

Makes about 3 cups (serves 4-6)

INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans (smaller chickpeas)
1 1/2 teaspoons baking soda, divided
1/2 cup tahini paste (organic toasted)
Juice of one large lemon (~3-4 tablespoons)
3 garlic cloves, coarsely chopped
1 teaspoon Real sea salt 
Extra virgin olive oil
Maldon's Salt (optional, but almost necessary in my opinion)

Other Add In's If Desired
Fresh Herbs (oregano, thyme, rosemary, etc)
Spices (chipotle, cumin, curry, etc) 
Steamed or roasted beets or carrots

​Additional Toppings

Smoked paprika (optional)
Roughly chopped parsley (optional)

DIRECTIONS
Place the chickpeas into a bowl and cover with double their volume of cold water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse.

Place the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer on low for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking if necessary to keep them immersed. Strain the chickpeas and retain a little of the liquid. Alternatively, you can cook the chickpeas in the InstantPot on high pressure for 8 minutes. Then let the pressure naturally release for ~10 minutes, then release the vent manually. 

Transfer the warm chickpeas to a food processor, add the tahini, 1/4 cup lemon juice, garlic, and sea salt. Process for 1-2 minutes, or until totally smooth. Add some of the cooking liquid if additional liquid is needed and process again. You want the mixture to be very soft and smooth. Taste and add more salt if you like. Keep warm. At this point if you want to make a half/half batch, transfer half of the traditional hummus into a glass container. Then add 1-2 steamed medium beets for a beet hummus, some roasted carrots for carrot hummus, or 1-2 tablespoons chopped fresh herbs (like oregano, thyme, rosemary, etc) to the processor and blend until smooth. Sometimes I like to add some chipotle powder or smoked paprika to my beet hummus or some cumin to my carrot hummus. There are so many wonderful ways to adapt the traditional hummus recipe!

To serve, place some of the warm hummus on a plate, and drizzle with olive oil and add a pinch Maldon's Sea Salt. Sprinkle with paprika and fresh parsley if desired. If the hummus has cooled down already, then reheat for 30-60 seconds in the microwave, stir, and add toppings. 

Adapted by Selva Wohlgemuth, from Plenty by Yotam Ottolenghi

Pretty in Pink Beet Hummus 
Makes about 4 cups (serves 4-6)

INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans 
1 ½ teaspoons baking soda, divided
2 medium steamed red beets, peeled and quartered
½ cup tahini paste (organic toasted)
Juice of one lemon (about 3-4 tablespoons)
3 garlic cloves, coarsely chopped
1 teaspoon Real sea salt
¼ teaspoon chipotle powder (optional)
Extra virgin olive oil
Maldon's Sea Salt

DIRECTIONS
Place the chickpeas into a bowl and cover with double their volume of cold water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse. 

Place the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer on low (very gently) for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking if necessary to keep them immersed. Strain chickpeas when done. 

Transfer the warm chickpeas to a food processor and add the beets, tahini, lemon juice, garlic, sea salt and optional chipotle powder. Process for 1-2 minutes, or until totally smooth. You want the mixture to be very soft and smooth. Taste and add more salt if you like. Keep warm. 

To serve, place some of the warm hummus on a plate, and drizzle with olive oil. Sprinkle with Maldon's sea salt.

Note: For how to instructions on steaming beets check out this recipe for steamed beet salad.

Are you a hummus fan too? What is your favorite version hummus? Share below!

Eat Happy,

Selva
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Blood Building Liver Paté

2/6/2019

1 Comment

 
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Blood Building Liver Paté
Liver is nature's multivitamin rich in iron and B vitamins (and other vitamins/minerals), which are essential for building red blood cells. Making paté is an easy "beginner" way of eating liver. I highly recommend using pasture-raised chicken livers for quality and delicate flavor. Beef and lamb livers are more potent in flavor and may be too intense for liver beginners. But that being said, you can use whatever pasture-raised liver you have available. 

Serves 8
Time: 30-45 min 

INGREDIENTS
½ cup (1 stick) salted grass-fed butter (plus more for topping if desired)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon fresh sage (or 1/4 teaspoon dry), finely minced
1 teaspoon fresh thyme (or 1/4 teaspoon dry), finely minced
1 teaspoon fresh marjoram (or 1/4 teaspoon dry), finely minced
1/4 teaspoon ground allspice
1 pound trimmed and evenly diced pasture-raised chicken/beef liver (see note)
Optional: ~1/4 cup bourbon/cognac (one single shot bottle or 50ml) - may replace with 2 tablespoons balsamic vinegar
2 tablespoons half and half (or heavy cream)
1/4 teaspoon sea salt (plus more to taste)
Fresh ground pepper

DIRECTIONS
In a large skillet, heat the butter over medium heat until melted. Reduce heat to medium low and add the onion. Sauté 5 minutes. Then add the garlic, herbs, and allspice. Sauté another 5 minutes or until the onions are soft and glassy. 

Add the liver and cognac (or 2 tablespoons balsamic vinegar) to the pan and cook until no longer bloody, but still slightly pink inside, about 2-3 minutes per side depending on the thickness of the liver. Turn off the heat and allow the mixture to cool a little bit, about 15 minutes.

Transfer the cooked liver mixture into a food processor. Process the mixture and add the half and half (or cream), sea salt, and ground pepper. Process until velvety smooth, be patient! If membranes were not trimmed, then there will be a bit of a chewy texture in some bites. Taste and adjust salt and pepper as desired.

Using a spatula, transfer the liver paté into a ceramic or glass container (s). Smooth the top with the spatula and top with optional melted butter/ghee for presentation. Refrigerate and eventually the butter topping will harden. The pate tastes best if allowed to sit in fridge for 1-2 days prior to serving. 

Note: Rinse liver prior to starting prep. Then trim the liver by removing as much of the white membrane/connective tissue as possible using a sharp kitchen scissor or knife. This will ensure a creamier paté. Chop into even sized pieces before cooking.

You can easily freeze the paté and thaw for use later. I like to divide the liver pate into a larger ceramic dish for immediate consumption, and the rest into a silicone food tray to make individual servings. I place this into the freezer, and once frozen, remove from silicone food tray and place into a sealable container and keep frozen until later use. Remove from freezer and place into a glass/ceramic dish and allow to thaw 30 minutes on counter or 1-2 hours in fridge. 


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    Recipes

    I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free. 

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