loaded homemade hummus
I started writing this post from my dark, powerless apartment in downtown nyc. Thankfully for me that was the biggest inconvenience for me and my family during hurricane sandy. We now have power again, and things are slowly getting back to normal where I live.
We are extremely fortunate. This has not been the case with many people, especially those in the boroughs of NYC + the coast of NJ. The people who have not been as fortunate have weighed heavy in my thoughts.
I am always so impressed at the way new yorkers pull together in the wake of crisis and hard times. I'm also impressed with so many of my family members and friends who have donated their time and goods to people in need without any hesitation. We all know what we have to do, and taking care of our neighbors and people in need just comes naturally to the people of this area.
Whether you live in NY or not, there are ways you can help. I found a couple of links that can point you in the direction so you can donate your time, money, or goods to people who need it most.
It may seem a bit trivial to post about something as simple as hummus while we are still recovering from one of the biggest disasters the nyc area has ever seen. We all have to get back to some sort of normalcy, and eating hummus daily is a part of my normal, everyday life.
I eat a lot of hummus. It's pretty much my go-to snack food, and because of this I find that it's definitely better for me to be making my own. This hummus, however, is a fancier hummus. A hummus I might make if I want to impress someone, or make for a fancy party or pot luck. The toppings are more of a creative suggestion, a guileline, not a rule. Feel free to omit the toppings though if you are not in a fancy mood.
*If you have any other suggestions/links on how to help hurricane sandy victims, or want to share what you did to help, please feel free to leave that info in the comments section below*
loaded homemade hummus
2 cloves of garlic, minced
1 can of chickpeas, drained (be sure to reserve a couple of tablespoons of chickpeas if you would like to add them to the topping)
½ teaspoon of salt
¼ cup of tahini
3 tablespoons of lemon juice (or more to taste)
1 tablespoon of water
a couple of dashes of hot sauce
1 red pepper, brunoise
2-3 green onion, white and green parts, diced
¼ cup of pine nuts, lightly toasted
1 jalapeno, seeds removed, brunoise
2 tablespoons of toasted sesame seeds
1-2 tablespoons of extra virgin olive oil
serving suggestions: with crackers (I love mary’s gone cracker), toasted baguette, or vegetable crudities including carrots and celery.
- Place all of the ingredients for the hummus in a blender and blend until the hummus is smooth and creamy. Taste, and adjust seasoning as necessary.
- Scoop the hummus out onto a serving dish and garnish with the toppings.
- Serve however you like with crackers, vegetable crudities, etc.
- This will keep well in a sealed container in the refrigerator for at least a week.