Hummus

humus (1 of 1)

Timothy van Poucke, photographer

And you are all thinking: Oh no, not another hummus recipe on a cooking blog!!!! I know, I know…..  No I am not posting this hummus recipe by default. Never mind that I have loads of papers to grade and couldn’t think of anything else to make for lunch that was quick and nutritious.  I am posting this recipe because this hummus is delicious and quickly made, has a light taste, it’s loaded with protein and makes a perfect sandwich, snack or part of a salad. Although I really like tahini in general this humus is tahiniless, since I don’t like the heaviness that it creates in this otherwise fresh summery dish. Chickpeas are creamy enough on their own, specially combined with olive oil.

Hummus

1 can of chickpeas (2 cups cooked chickpeas)
1/4 cup olive oil
2 cloves of garlic
juice of 1 lemon
salt to taste

1/2 cup roasted pine nuts
1 tbs. cumin seeds
2 tbs. olive oil extra
1/2 chili pepper finely chopped
cilantro
black olives
paprika powder
extra olive oil

-purée the chick peas, olive oil, lemon juice, one clove of garlic chopped and salt with a hand blender until creamy, stir in the chopped black olives and some of the chopped cilantro leaves
-in a heavy frying pan heat the  2 tbs. olive oil and add the cumin, chili pepper and other piece of garlic chopped.
-stir for a couple of minutes until fragrant
-place the chickpea purée in a serving bowl and drizzle with the olive oil cumin mixture
-sprinkle the hummus generously with powdered paprika
-sprinkle the roasted pine nuts on top
-drizzle with a bit more olive oil and possibly a bit more lemon juice
-garnish with cilantro, parsley or chives (I didn’t have any today)

 

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Peas!

pea spread (1 of 1)

Photography: Tim van Poucke

 

Don’t you just love the feeling of being able to whip-up some elegant looking dish in less than 10 minutes and wow everyone around you and most of all yourself? Well, this Green Pea Tapenade will do that for you!
It has been a long and wonderfully hot weekend filled with activities. This hot weekend has really lent itself to light food with minimal cooking time and fresh tastes and colors. Stuff that you can just eat in the garden while drinking a glass of wine with friends or finishing that book which you only have time to read on the weekends. In our family’s case that would be food which lends itself to being made while major busyness is taking place around the house, like painting the house, helping out with homework, making summer plans, talking to your BFF for hours on the phone, grading papers etc….At about 11 today I thought of making this tapenade. I realized that I had almost finished a bag of raw fresh peas all on my own, since every time I passed by the refrigerator I would stick my hands in a bag filled with peas which I would greedily eat while doing something else. That is, eat the ones that wouldn’t fall on the floor to be eaten by the dog in the process of me putting them in my mouth while multi tasking and doing god knows what at the same time.  I figured I’d better think of something to do with the rest of the peas to avoid getting extremely bloated by eating an excess of raw peas as well as to prepare something to eat that others beside myself could appreciate and enjoy. This recipe is very easy and can be eaten in a much more elegant way than I ate those raw peas while roaming around the house. It can be used as a tapenade, on a sandwich, pizza or as a part of a salad platter and please accompany it with a glass of sparkling white wine! Feel free to use frozen peas if you don’t have fresh ones, although in that case you may get less of the nutty crispy taste and a more of a humus like texture.

Green Pea Tapenade

2 cups of fresh (or frozen) green peas
sea salt
olive oil
2 tbs lemon juice
black pepper
finely sliced spring onions

-blanch the peas in boiling water for about 2 minutes
-drain the peas and put them in a bowl
-drizzle with good quality olive oil and sprinkle with sea salt to taste
-blend with the hand blender (it doesn’t need to be totally puree)
-drizzle with lemon juice
-stir in the chopped spring onions
-adjust the salt and sprinkle with pepper if you like

pea spread bowl (1 of 1)

Photography: Tim van Poucke

pea spread with anna (1 of 1)

Anna enjoying her Green Pea Tapenade/ Photography: Tim van Poucke