Eating Out Loud’s Classic Hummus-Famous Fridays
If you’ve been following the posts this week, maybe you’ve noticed a little pattern—Israeli Chopped Salad, Nan-e Barbari and today’s Classic Hummus. Can you tell I’m dying for a little Mediterranean/Middle Eastern get away? Well, cooking my way through Erin Grinshpan’s fabulous new book, Eating Out Loud, is certainly a delicious alternative to actually being there. Come with me on this virtual Famous Fridays trip!
Cooking Out Loud, is Erin’s ode to her Israeli heritage plus a whole lot of culinary travel and training. It’s gloriously full of traditional and not-so-traditional Middle Eastern/Mediterranean dishes like Very Green Shakshuka, Tahini Caesar, Sesame Schnitzel Sandwich with Harissa Honey and Tartar Slaw, Toasted Pita Salad with Peaches, Tomatoes and Herbs, Sesame Challah Monkey Bread and so much more. It’s all so flavorful, colorful, fun and exotic but still totally accessible and down to earth so you don’t feel too intimated to recreate the dishes in your own kitchen.
It was really tough deciding which recipe to feature today, but in the end, I had to go with this Classic Hummus, because it is seriously the best hummus I have ever tasted. I’m not even much of a hummus fan and neither is my daughter, but we can’t stop eating it! It’s light and flavorful and almost fluffy. (Erin claims it’s the ice water and higher proportion of tahini than usual that gives it that insanely good texture.)
It comes together in just a matter of minutes with pantry staples—no need to soak the chickpeas—
And goes with everything! From sandwiches to snacks to crudite—it’s a classic for a reason.
One bite and I predict you’ll be making this weekly like I am!
So…pick up a couple of cans of chickpeas and tahini (you’ve probably got the rest of the ingredients on hand) and a copy of Eating Out Loud and have yourself a little Mediterranean feast this weekend! See you next week!!xoxo
Classic Hummus
Makes about 6 cups
You will need a food processor or blender to make this.
Prep Time: 5 minutes
Ingredients
Two 15 ounce cans of chickpeas, rinsed and drained (about 3 cooked cups if you are using dried beans)
1 cup ice water
1 cup tahini paste
2 tablespoons fresh lemon juice
2 ½ teaspoons kosher salt
1 garlic clove
Red pepper flakes for decoration (optional)
The Recipe
1. Place all the ingredients in a food processor or high-powered blender and process until smooth. Serve immediately or place in an airtight container and store in the fridge for up to 1 week.
Enjoy!
Note: Recipe adapted from Eating Out Loud by Erin Grinshpan.
