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hummus

hummus (with a surprising ingredient)

hummus - with a suprising ingredientMost of us have, at some point, enjoyed hummus either as a dip with pita bread and veggies or as a condiment slathered over a falafel.  The recipe is simple;  grab a can of chickpeas (aka garbanzo beans), garlic, tahini, lemon or lime juice, coriander and process in a blender.  Hummus is a healthy substitute for mayonnaise or butter.  That said, I went off it for a period of time as I found it boring until I decided to add anchovies…blame it on the anchovy butter I made a couple of weeks ago.  Sure, you can jazz it up by adding sumac or cumin but nothing quite took hold of my taste buds the way anchovies did.

I have been using anchovy fillets since December 2001 when I took an Italian cooking class (7 sauces for your pasta).  We were living in Singapore and I met Francesca.  Her charm, culinary experience (an instructor at The Culinary Institute of America) and natural love for her country was infectious.  I wanted to learn more.  She showed how to make a proper puttanesca sauce using anchovy fillets.  Before then I would have turned my nose up as I wasn’t a big fan of fish.  The anchovies dissolve when added to the tomato sauce with no hint of any ‘fishy’ scent, just an amazing savoury flavour.  Next time you make a beef stew, add these little guys.

1 can chickpeas, drained and rinsed
1 to 2 cloves garlic, chopped
handful of cilantro, chopped (stems included)
2 teaspoons tahini (add more if needed)
juice of 1/2 a lemon
8 to 10 anchovy fillets (packed in oil), roughly chopped
extra-virgin olive oil

Add all ingredients except olive oil in a food processor and pulse until combined. Add 2 to 3 tablespoons of extra-virgin olive oil and pulse. If too dry, add more olive oil. Serve on toasted bread slices or use as a dip.

The Culinary Chase’s Note: Save some of the anchovy oil and add to the dip. Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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