{"id":4604,"date":"2013-10-27T09:56:53","date_gmt":"2013-10-27T14:56:53","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4604"},"modified":"2020-12-06T19:21:36","modified_gmt":"2020-12-07T01:21:36","slug":"hummus-remember-this","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/10\/hummus-remember-this\/","title":{"rendered":"Hummus Remember This"},"content":{"rendered":"<p>Hummus is Middle Eastern bean spread. It seems as if every country on the Mediterranean &#8212; if not every household or cafe &#8212; offers a version. This is a basic and quick, low-fat version, far less expensive than store-bought. A common plan is making a batch at the start of every week, but I don&#8217;t see how it&#8217;d last past Tuesday.<\/p>\n<p>Tahini is a nut butter &#8211; sesame seeds in this case. Like other natural nut spreads, the oil in a new jar or tub has floated to the top and needs stirring back in. Keep refrigerated, which slows the re-separation of oil and solids.<\/p>\n<ul>\n<li>1 clove garlic, minced<\/li>\n<li>2 Tablespoons lemon juice<\/li>\n<li>1 14.5 oz. can chickpeas<\/li>\n<li>1 Tablespoon tahini, well stirred<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>Water<\/li>\n<\/ul>\n<p>Place garlic in the lemon juice to marinate a few minutes. Rinse and drain the chickpeas. Place all ingredients but water in a medium bowl and mash with a fork or potato masher, adding water 1 Tablespoon at a time as needed to gain the consistency of a thick milkshake.<\/p>\n<p>A food processor can be used instead and will make a very smooth spread. For sandwiches, crudites and crackers or chips.<\/p>\n<p>Variations:<\/p>\n<p>Add 1\/2 teaspoon smoked paprika<\/p>\n<p>Add 1-2 tablespoons finely chopped, dry-packed, sun-dried tomato<\/p>\n<p>Add 1-2 teaspoons dark (toasted) sesame oil<\/p>\n<p style=\"text-align: center;\">\u2022 \u2022 \u2022<\/p>\n<p>Slightly adapted by Ben S. Pollock from <em><a title=\"21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health\" href=\"http:\/\/pcrm.org\/shop\/byNealBarnard\/21-day-weight-loss-kickstart\" target=\"_blank\" rel=\"noopener noreferrer\">21-Day Weight Loss Kickstart<\/a>: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health<\/em> by Neal Barnard, M.D.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hummus is Middle Eastern bean spread. It seems as if every country on the Mediterranean &#8212; if not every household or cafe &#8212; offers a version. This is a basic and quick, low-fat version, far less expensive than store-bought. A common plan is making a batch at the start of every week, but I don&#8217;t [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[57],"tags":[],"class_list":["post-4604","post","type-post","status-publish","format-standard","hentry","category-condiments"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1538,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/you-say-ganouj-i-say-ghanouj\/","url_meta":{"origin":4604,"position":0},"title":"You Say Ganouj, I Say Ghanouj","author":"Ben S. Pollock","date":"July 30, 2009","format":false,"excerpt":"Or baba ganoush or baba ghanoush. Baba ganouj is a first cousin to hummus dip (mashed spicy chickpeas), but with eggplant as the base. For shmearing on pita wedges or vegetable sticks. Mollie Katzen in Still Life With Menu likes it as a pasta sauce. Any kind of eggplant works;\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4698,"url":"https:\/\/benpollock.com\/brick\/2014\/02\/creamy-vegan-herb-dip\/","url_meta":{"origin":4604,"position":1},"title":"Creamy Vegan Herb Dip","author":"Ben S. Pollock","date":"February 2, 2014","format":false,"excerpt":"Nothing can truly replace the taste or mouth-feel of sour cream or cream cheese. We vegans should just honor our memories of dairy dip by improving on it. If you're too full after the game on TV for a real meal, at least you haven't messed up as badly, having\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Vegan Herb Dip","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/02\/Vegan-Herb-Dip-cropped-300x300.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2042,"url":"https:\/\/benpollock.com\/brick\/2010\/07\/ratatouille-not-twee\/","url_meta":{"origin":4604,"position":2},"title":"Ratatouille Not Twee","author":"Ben S. Pollock","date":"July 4, 2010","format":false,"excerpt":"The Fourth of July calls for red, white and blue. But if it's independence we're celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6240,"url":"https:\/\/benpollock.com\/brick\/2018\/12\/shakshuka-181-its-vegan\/","url_meta":{"origin":4604,"position":3},"title":"Shakshuka 181, It&#8217;s Vegan","author":"Ben S. Pollock","date":"December 13, 2018","format":false,"excerpt":"Shakshuka is a skillet dish where eggs are poached in a savory tomato sauce. It's North African to Middle Eastern but generally considered Israeli. Cook and food writer Mark Bittman this week blogged on Epicurious editor David Tamarkin and his variation\u00a0White Shakshuka. It looks wonderful, eggs poached in a stew\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Skillet of Shakshuka 181","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=700%2C400 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=1050%2C600 3x"},"classes":[]},{"id":1542,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/gazpacho-summer-soup\/","url_meta":{"origin":4604,"position":4},"title":"Gazpacho Summer Soup","author":"Ben S. Pollock","date":"July 31, 2009","format":false,"excerpt":"Update, August 2020: As much as I love this soup, I tend to make it just once a summer. The recipe is both long and large. I've been halving it in recent years so why not just give the smaller amounts? Less thinking that way. The original post follows. Gazpacho\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4540,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/truly-five-minute-tomato-sauce\/","url_meta":{"origin":4604,"position":5},"title":"Truly Five-Minute Tomato Sauce*","author":"Ben S. Pollock","date":"October 18, 2013","format":false,"excerpt":"This sauce comes together so fast, and the starting with a cold pan so crucial, that it is vital all ingredients be ready. Even the can of tomatoes should be opened! While intended as a marinara for pasta, this makes a great sauce for one large or two smaller pizzas.\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Ben Pollock explains nutritional yeast.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-300x225.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4604"}],"version-history":[{"count":6,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4604\/revisions"}],"predecessor-version":[{"id":6829,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4604\/revisions\/6829"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}