Browsing around in ethnic grocery stores is sort of a pastime for me. There’s something oddly fascinating about being surrounded by unknown spices and vegetables. The other day i found myself with some time to kill and standing in front of an indian supermarket. Hmmm... what happens next? I went in and bought some dried chickpeas of course!
I’ve followed maki’s recipe for hummus before with pretty good results. Maki’s recipe makes gobs of hummus. Way too much for one person with an already overstuffed freezer to handle. So i made a half batch. I also altered the recipe a little bit just to suit my tastes... less garlic (i used 8 cloves), cooked my chickpeas in the slow cooker, and used chicken broth instead of the chickpea water to thin the hummus. when i was done i split the half batch in half again to add some additional flavorings.
The night i picked up the chickpeas we had a potluck of sorts and one of the participants made wasabi mashed potatoes. Man! That was good! It made me think about all the other things that wasabi might taste good in. i decided that hummus might be one of them. =) i just mixed wasabi powder into the hummus mixture and kept tasting until i thought it was right. I think starting out with a tablespoon is probably the safest way to go with when using the "season to taste" method.
For the other batch, I added sundried tomates to the other half-of-a-half batch. I chopped up about 1/2 of a cup of sundried tomatoes packed in olive oil and pureed them right into the hummus mixture. I didn’t really think it tasted that great that night but the by the next day the flavors had really set in. the picture is the sundried tomato version of the hummus piped onto some (erica’s kitchen/grocery outlet again!) crackers and topped with a fresh basil chiffonade.
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