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Condiments

Condiments

Pickled Onion

  • cut red onion, root to stem
  • equal parts water & vinegar & pinch of salt brought to boil then poured over onions
  • let cool then refrigerate for minimum a few hours

Pesto

  • olive oil
  • garlic
  • basil leaves
  • pine nuts
  • Parmesan cheese
  • Salt
  • Pepper

Hummus

Hydrate Chickpeas

  1. Sort through the beans to make sure there are no stones or debris, removing any that you find.
  2. Place the chickpeas in a large bowl and cover completely with cold water.
  3. Allow to soak overnight, or about 12 hours. A teaspoon of baking soda can be added to aid with the soaking process, but plain water for 12 hours works tends to work just fine.

any extra beans can be frozen to be used at a later time

Cook Chickpeas

  1. Drain the chickpeas in a large colander and transfer them to a large cooking pot. 2 Cover with water twice the amount of the chickpeas and bring to a boil.
  2. Cover, lower the heat and allow the pot to simmer for approximately one hour.
  3. Do a taste test to make sure they are tender enough for your liking. If they’re not quite where you want them, simmer for a little longer.
  4. Drain and allow to cool for 15 minutes

Cooked chickpeas can be kept covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month.

The Hummus

  • 1 (16-ounce) can of chickpeas (or garbanzo beans)
  • 1/4 cup liquid from the can of chickpeas
  • 3 to 5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini (sesame paste)
  • 2 cloves garlic (peeled and crushed)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain the chickpeas and set aside the liquid from the can. Combine the drained chickpeas, lemon juice, sesame paste, crushed garlic and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

tahini

  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil
  • Salt, to taste (optional)
  1. toast the seeds in a dry skillet over medium heat. Stir the seeds frequently until they are lightly colored but not brown, or about 5 minutes
  2. Transfer the toasted seeds to a tray and let them cool completely.
  3. Pour sesame seeds into the food processor. Slowly drizzle in the oil while the processor is running, blending for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
  4. Add salt to taste.

Tahini will keep in a refrigerator for up to three months if it’s stored properly in an airtight container.