Let’s face it, stay-at-home orders during COVID-19 have us eating way more food. That might include way more junk food.
This week, KCRW’s Evan Kleiman has a recipe for a healthy snack alternative: hummus.
Unlike typical store-bought puréed hummus, hers has a textured twist. It features whole garbanzo beans.
“It’s protein in a different form,” she says. “So many of us have gotten used to buying industrial hummus that we have forgotten how absolutely luscious homemade hummus is.”
The hummus is based on a recipe for musabaha from Sami Tamimi’s cookbook “Falastin,” which is scheduled to come out in July.
The dish is a mixture of warmed garbanzo beans (either freshly cooked or canned) and homemade tahini.
Key to a good tahini, Kleiman says, is to slowly add cold water to the sesame seed-based paste, and add garlic or lemon to taste.
She also recommends Tamimi’s green chili sauce, made from jalapeno and serrano peppers, lemon juice, white wine, parsley and crushed garlic.
More: The Hummus Blog: Everything you need to know about Msabbha (plus Recipes)
— Written by Danielle Chiriguayo, produced by Alex Tryggvadottir