I love hummus!! It's amazing that a can of chickpeas can be turned into something so luxurious.
"Hummus" comes from the Arabic word meaning chickpeas. Served hot from the oven, this traditional Middle Eastern dip becomes even more delicious. (Don't be eating any of that fridge cold hummus....just don't...... )
For this recipe, I made my standard hummus, then garnished it with olive oil, garlicky mushrooms & parsley. It's sooo good served hot with toasty baguette. I like to round it out with a little dish of olives and fresh veggies for dipping. If I'm making a bigger spread of food I'll plate up some grilled and sliced veggie sausages, and my recipe for Baklazhan. (A delicious tomato, pepper & eggplant dip)
Sometimes I make my own tahini to use in the recipe.
The flavour is awesome, but I use store bought stuff too. It is simple. Toasted sesame seeds blended with a neutral veg oil. It turns into a smooth creamy butter. So good. You can make the tahini in your food processor, put it in a jar, then continue on making hummus without washing the food processor in between. Couldn't be more simple.
This recipe comes from my father's wife Inna. They met and got married in Ukraine, and since I've known her she has made this dip. It's always on the table as part of a bigger Ukrainian feast or served up as a casual snack. I've been obsessed with it for years now. I'm always sent home with a container of leftover baklazhan when I visit....( no problem there )
This is the first time I've tried making it on my own and I hope I do the recipe justice. It is simple, humble food (my favourite kind) and delicious. Eggplant is layered with onion, tomato, peppers & lots of garlic. Once cooled, I scoop giant piles of it into my mouth with crackers or toasted bread followed by delicious bites of the briny-est olives. Heaven!! If you like vodka as many Ukranian folk do, here's a good time to pour yourself a shot or two....or a martini if you wanna be fancy. YUM. This makes a big batch, enough for a crowd. You can definitely halve the recipe if you don't want a ton of leftovers, but I like to make the full batch and just eat it all week.
I kinda really love these. They come together in minutes with a food processor. They are vegan, gluten free, nut free and naturally sweetened. You can easily add protein powder for an extra boost of goodness. The texture is a lot different than other protein balls I've made in the past. They are super soft and moist. I like these because they feel a heck of a lot lighter than energy balls that are full of nuts and seeds etc. I love my peanut butter energy ball recipe x a million, they definitely have their place, but this is a great alternative especially if you are have a nut allergy or are sensitive to gluten.
I made one batch with strawberries and rolled them in shredded unsweetened coconut, and another batch with blueberries that I rolled in cocoa powder. AWESOME. They are life changing. Great to have a recipe for something sweet and nutritious in ones repertoire.
Yield: 10 - 14 balls (depending how big you roll em)
Hey! I'm Trisha