Hummus is
not very popular in Greece. It
originated in the Middle East, but more and more restaurants in Greece begin to
offer hummus as an appetizer dish. Chickpeas
or garbanzo beans are popular in Greece, but they are used mostly for soups or mixed
with cooked rice. On the other hand,
tahini or sesame paste, can be found in Greece.
(Greek tahini is even exported in the US. On occasion, I will find it in the whole food
stores). From what I remember from my
grandmother, tahini was sometimes used to sooth stomach ulcers or upset stomach. I am not quite sure of its medicinal powers
but for someone to eat it just plain has to acquire quite a taste.
I think
tahini (sesame paste) tastes better when it is mixed with chickpeas, garlic and
lemon juice. Thus, I give you my
variation of hummus with sun-dried tomatoes.
Enjoy!!!
Hummus with Sun Dried Tomatoes
Forty Five (45) servings approximately
(about 2 tbsp per serving)
2 cans-15 oz each chickpeas
1 tsp garlic (about 2
cloves garlic) crushed or chopped
¼ cup sun dried tomatoes
packed in olive oil
6 tbsp tahini (sesame
paste)*
1 cup reserved juice from
the chickpeas (there will be about 1 ½ cups liquid from the canned chickpeas)
or you can substitute 1 cup of water.
½ cup lemon juice (about 1
and ½ lemons)
¼ cup olive oil
Drain and rinse the chickpeas reserving the liquid.
In a food processor, or blender, pulverize (grind)
together the chickpeas, garlic, sun-dried tomatoes and tahini. Add one (1) cup of the reserved liquid from
the chickpeas while blending. Add the
lemon juice alternating with the olive oil while blending. It should come to a thick consistency. If you prefer a thinner consistency, add more
of the reserved liquid from the canned chickpeas. Garnish the hummus with sun dried tomato
pieces and a drizzle of olive oil (per picture). You can serve right away, or refrigerate and
serve later, with sour dough and rosemary toasts or vegetables.
Nutrition
Facts
Serving Size 1
serving(30.8g) (approximately 2 tbsp)
Amount Per Serving
Calories 47
Calories from Fat 23 %
Daily Value*
Total Fat 2.6g 4%
Saturated Fat 0.4g 2%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrates 5.1g 2%
Dietary Fiber 1.1g 4%
Sugars 0.1g
Protein 1.3g
Sour dough bread with olive oil and
rosemary toasts
Fourteen (14) pieces
3 slices of a day old sour
dough bread cut in quarters (I was able to loosely fill a 4-cup measuring cup)
¼ cup olive oil
1 tsp dried rosemary (crush
the rosemary between your fingers to break up the pieces)
Preheat oven to 400
degrees Fahrenheit.
Cut the bread into
quarters (it depends how big the slices
are. My bread was a sour dough bowl bread. Since the slices were quite large, I was able
to use just 3 slices and make about 14 pieces).
Put the pieces on a cooking
sheet and brush both sides with olive oil.
Sprinkle with the crushed dried rosemary. Place on the top rack in a 400 degree Fahrenheit preheated oven and bake until golden brown.
By turning the oven to 400 degrees instead of broiling, both sides of
the bread will toast to a golden brown.
Remove from the oven and
serve with hummus.
Nutrition
Facts
Serving Size 1serving(9.5g)
Amount Per Serving
Calories 52
Calories from Fat 37 % Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrates 3.5g 1%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 0.4g
