Got creative last night and did a mashup of Falafel and cornbread . . . served with a dollop of yogurt/dill sauce and an arugula salad.
Truly spectacular hummus . . .
8 oz dried chickpeas
3 TBS salt
½ tsp baking soda
¾ Cups of tahini
3 ½ lemon juice
2-3 tsp of good olive oil
½ tsp paprika
½ tsp cumin
Soak chickpeas for least 12 hours in 8 cups of water and 2 TBS of salt.
Place chickpeas in pot with 10 cups of water and 1/2 tsp baking soda and simmer 45-50 minutes until tender.
Reserve a cup of the boiling water.
Reserve some whole chickpeas for garnish.
Chickpeas should be warm when they go into the food processor.
Process with 1 tsp kosher salt a full THREE minutes.
Add 3/4 C of tahini
Process another minute.
While processor is mixing on Add 3/4 cup of reserved boiling water. Add 3.5 tsp fresh lemon juice.
To serve put hummus in bowl. Top with 2-3 TBS olive oil, 1/2 tsp of paprika, 1/2 tsp of cumin and reserved whole chickpeas. Garnish with a few leaves of parsley or cilantro. Serve with crudités and/or toasted pita bread.