Fish hummus
Nov 15, 2011 20:17:24 GMT
Post by bixaorellana on Nov 15, 2011 20:17:24 GMT
The Galley features potatohummus and beet hummus, so I feel emboldened to present
my just-invented fish hummus.
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<-- whole can of these
along with
@half a tin or slightly less of:
also fresh hot red pepper, garlic, basil, fennel fronds, olive oil, squeezes of lime, & a little salt because those are the things I had.
Note no tahini or sesame seeds because I didn't have any. However, if I have cooked or canned garbanzos & no tahini, I usually make hummus anyway if the mood hits.
Put the pepper, garlic, herbs, & salt into the mini food processor first & spin them well.
I don't drain & rinse the garbanzos, just spoon them out of the can into the food processor bowl. Add the fish at this time, too.
Grind some more, taste, then add lime juice & a small amount of olive oil. It's the fish taste that predominates here, more than the olive oil flavor featured in classic hummus.
This could be made with sardines too, I imagine, or any similar tinned fish, crab, or shrimp. That little bit of fish I used -- @40g to the 250g of garbanzos gave quite a robust flavor.
my just-invented fish hummus.
<-- whole can of these
along with
@half a tin or slightly less of:
also fresh hot red pepper, garlic, basil, fennel fronds, olive oil, squeezes of lime, & a little salt because those are the things I had.
Note no tahini or sesame seeds because I didn't have any. However, if I have cooked or canned garbanzos & no tahini, I usually make hummus anyway if the mood hits.
Put the pepper, garlic, herbs, & salt into the mini food processor first & spin them well.
I don't drain & rinse the garbanzos, just spoon them out of the can into the food processor bowl. Add the fish at this time, too.
Grind some more, taste, then add lime juice & a small amount of olive oil. It's the fish taste that predominates here, more than the olive oil flavor featured in classic hummus.
This could be made with sardines too, I imagine, or any similar tinned fish, crab, or shrimp. That little bit of fish I used -- @40g to the 250g of garbanzos gave quite a robust flavor.
