Here we are at week six of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.
I stuck to the recipe - for the most part - to make the hummus, then I whipped up three different variations, serving them with mini pitas, carrot sticks, and a fennel-zucchini frittata, for lunch before we headed to the theatre to see our friends in a production of "The Aristocats." A Hummus Ménage à Trois is what happens when you put three distinct flavors all on one plate. It's fun; it's exhilarating; it's legal.
It was delicious, but I am still not sure why it has to be served hot. Maybe it's just me, but the only dip I like warm is spinach or artichoke dip...with the parmesan cheese melted and gooey; dipping crisp carrot sticks into a warm hummus just seemed wrong.
3 C cooked or canned garbanzo beans, drained but reserve liquid
4 garlic cloves
1/4 C olive oil
1/4 C tahini
3 T Bearss lime juice
Place all of the ingredients, except the lime juice, in a blender and puree until the mixture is smooth. Add liquid (garbanzo juice, olive oil, or tahini) until you have the consistency you want. Transfer the hummus to a medium saucepan and heat through, stirring constantly. Add the lime juice and adjust seasonings. Serve warm.
Here were the three variations I made: Feta Cheese and Smoked Sea Salt; Smoked, Bittersweet Paprika; and Fennel Pollen.
And, as a shout-out to the creative twists on the recipes, I plan to mention a few of my favorites each week. Photo credit to each blog; link provided.