Hummus - Middle Eastern Garbanzo & Sesame Butter Spread (Vegan)
This is what we do when we need to make a quick bowl of hummus at home. Sometimes we remember to cook up a large pot of garbanzos at the beginning of a fasting period and freeze these in meal-sized packets for easy use. If not, we’re left to using cans.
4 Cans Cooked Chickpeas/Garbanzo Beans
3+ Medium Cloves of Garlic (to taste)
3/4 C. Tahini – sesame seed butter (to taste)
1/4 C. Fresh Parsley, tightly packed, Optional
1/4 C. Fresh Scallions or Onion, Chopped
Juice from 2 Med. Lemons
1/4 C. Olive Oil (or eliminate, if fasting)
1 1/2 Tsp. Salt
Put garbanzos/chick peas into food processor. Add Lemon Juice and Olive Oil and blend well. Blend in Tahini. Add Salt, Garlic, Parsley, Onion and/or Scallions and blend again. Taste and adjust ingredients to your liking. Best if allowed to sit for several hours or refrigerated overnight. Serve on Pita Bread, Tortillas, Crackers or Bread. Very good.
Hummus – Moroccan or Algerian Style (Vegan)
Hummus is one of those fasting-legal dishes which have become a staple at our house. Its bean protein really sticks with you throughout the day, and also makes an excellent before Vespers snack. The following is a recipe from Orthodox and birding friend, Leslie Cusick, who is part of the OCA Parish of St. Anne’s, in Oakridge, Tennessee.
2 Cans Garbanzo Beans, drained, liquid reserved
1/2 C. Tahini Pasted (roasted is best if you can find it)
1/3 C. Warm Water (or some of Garbanzo bean liquid)
6 Cloves Fresh Garlic, or to taste
Juice of 2 Lemons
1-1/2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
3 Tsp. Ground Cumin
1/4 C. Good Olive Oil, optional if fasting
Put first 5 ingredients into food processor and process until smooth. If adding oil, gradually add it next. If not, blend in the remaining ingredients and process until well combined. This recipe is more Moroccan/Algerian Mediterranean than the more Eastern or Northern Mediterranean one. It is delicious! Add more lemon juice for a looser consistency, if so desired.
Spanish Spinach Hummus (Vegan)
Okay, it may seem a bit of a stretch, but we came up with this one during Great Lent one year when, early in the afternoon on a day when Pre-Sanctified Liturgy was going to be held, someone gave us a large case box of fresh spinach. We had been planning to make hummus for the Lenten meal which our Parish traditionally holds after services. Instead, we adapted to suite our revised situation an old recipe from Seville in España, one which was originally strongly influenced by the Moors. Actually much more “Moorish” than Spanish, as the recipe is a good outcome of the “necessity is the mother of invention” quandary, it is also to be considered an example of the concept, “Moor with less"
2 Lbs. or More Fresh Spinach, Washed, Stemmed & Lightly Torn
1 Lg. Onion, Roughly Chopped
6+ Cloves Fresh Garlic, Peeled
¼ C. Olive Oil or Vegetable Oil
¼ C. Fresh Cilantro, Optional
2 Tsp. Cominos (Cumin), Ground
2 Tsp. Paprika
½ Tsp. Oregano
¼ Tsp. Red Pepper Flakes or Red Chile, or to taste, Optional
1 Tsp. Salt, or to taste
1 Tbsp. Tahini (Sesame Butter)
3 Cans Garbanzo Beans (Chick Peas), partially drained
2 Tbsps. Fresh Lemon or Lime Juice, Optional
Wash and lightly tear up the fresh spinach. In a heavy pan, heat olive or other oil. Add onion and garlic, stirring frequently until sautéed. Add fresh spinach, optional cilantro, and additional spices. Stir frequently and only lightly “stir-fry” the greens, removing them from the heat while still a bright green color. Place vegetables in a food processor and process until coarsely ground. Add Tahini, garbanzo beans and optional juice of lemon or lime. Process again until well blended and coarsely ground. Serve warm, room temperature or slightly chilled, along with pita bread, crackers or French bread. Or, serve over rice, couscous or yellow split peas.