Most of the world’s religions have a central theme of mankind’s continued path toward knowledge and redemption. No less than Judaism, Christianity, Catholicism, the Latter-day Saints, The Jehovah’s Witnesses, The Rastafari movement, various Islamic faiths including Sunni and Shia, Dick Cheney and the rest of the lunatic base of the US Republican Party, Zoroastrians and Buddhists and a few others too subscribe to the idea of End Times. In almost all cases a series of events, some small and seemingly insignificant, and some calamitous and far reaching will herald the end of humanity’s reign on the material planetary plain of existence, while the faithful ascend to a better place where 17 organic, fairly traded, low love-mile virgins await all.
Last week my friends we all jiggled just a little closer to the end. A sign was there to see if your eyes were unclouded by the lurid distractions of supermarket ready-meals. Last week, the perfect hommous was invented.
Remember the teachings of the Brahma Kumaris World Spiritual University. The BKWSU believe in a 5th age called the Confluence Age, a time of both a total annihilation of humanity by Nuclear weapons, civil war and natural disasters; and revelation of perfect hommous making. Watch out for the next indicator – McDonalds turning into a vegan paradise. Meanwhile, enjoy this dip while awaiting the doors of paradise to be opened.
If you want to recreate this miracle you will need:
- 2 cloves of garlic – crushed
- The juice of 1 lemon
- 1 cup of cooked chickpeas
- 1 tablespoon of tahini
- 2 teaspoons of tamari
- 2 teaspoons of thick, sweet balsamic vinegar
- 1 teaspoon of mirin
- 3 tablespoons of olive oil
- Very lightly saute the garlic in a small amount of the oil
- Bamix everything to a smooth paste
SheWhoMustBeFed fffzzzzzz’d up the pressure cooker today, so it was the VegHead’s duty to follow up with some hommous. Unfortunately, SheWhoMustBefed was doing three batches of beans; adzuki, chickpea and butter beans. The adzuki beans got done first, leaving The VegHead with an hour before having anything to do as the chickpeas weren’t ready.
How to pass the time?
Decided to lightly saute the garlic and cumin for the hommous.
Then had time to think and so decide to use half and half chickpeas and broad beans.
Fortunately by then the chick peas were ready!
What went in…
- half a cup of cooked chick peas
- half a cup of blanched broad beans
- 1 clove of garlic
- 1/2 teaspoon of cumin powder
- olive oil
- french walnut oil
- 1 tablespoon of tahini
- 1 tablespoon of water
- juice of 1/2 lemon
- very lightly saute the garlic and cumin in a little olive oil
- blend / bamix everything together
Subtle variety is the reason that the masses trawl happily up and down the aisles of the supermarket, dazzled by the almost endless variations of milk, bread, snacks. This then is “Superior Moroccan Hommous” – as opposed to “Lesser Not-Moroccan Hommous”.
Bushra tells it like it is, “Hommous should not be made with tahini. All these people, they put tahini in their hommous. Is no good. Makes you feel urgh-agh-ugh-ugh [for full effect, clutch your stomach and try to look as bloated as possible at this point]. These Greek people, these Lebanese, these whatever, they don’t know that they are doing. Not like that in Morocco. We make the best hommous. No tahini. Chick peas….yes. Olive oil…yes. Garlic…yes.A pinch of cumin…yes. And it must be Morrocan cumin, not tthat terrible Indian cumin! A pinch of salt. Lemon juice. Blend and blend until smooth. More olive oil if you need, more lemon juice if you need.”
Bushra might just be ever so slightly opinionated on this topic. She is however right that this variation makes for a lighter hommous.
The basic ingredients of hommous are something I’ve known for a while. Recently I have however discovered “the trick” that suddenly made for a much more evenly blended and light consistency.
What you need
- A lemon
- Light tahini
- One clove of garlic
- Olive oil
- Chick peas
- (Optional) chopped parsley
What to do
Here’s “the trick”….what I used to do was blend up the chickpeas first and then add everything else. The resulting hommous was OK, but it could have been smoother IMHO. So then I thought….” Hhmm…..Tahini Sauce has almost the same ingredients as hommous only without the chickpeas…..I wonder…..”
As an aside; if you’ve never made Tahini Sauce then here’s what happens: When you blend tahini, water and lemon the mixture first gets amazingly gooey and then as you add just a l-i-i-i-i-ttle bit more water it suddenly changes consistency and becomes more a mousse consistency. You have to see this happen to understand the change.
So….blend in this order:
- half a lemon worth of lemon juice
- 1/4 cup of tahini
- 1 small clove of garlic
- (optional) a few sprigs of chopped parsley
- water (until it gets the mousse texture). At this point the mixture should be slightly “wet” as the chickpeas will then thicken the mixture.
- THEN….add and blend the cooked chickpeas until the mixture thickens to the desired consistency – I figure you’ve all bought ready-made-hommous so you know what you’re aiming for. Remember that after refridgeration the mixture will thicken slightly.