HUMMUS FOR ALL SEASONS

I can hardly believe that Autumn has arrived.           

Already, I’m noticing that daylight starts to fade by early evening. We’ve entered that time of year when we like to hunker down and enjoy the warmth and comfort of our homes.

When I look out the window, I see the spectrum of Fall colors everywhere – gold, and vivid orange and yellow.

Squashes and pumpkins adorn the Farmer’s stalls and are piled high outside my neighborhood grocery store.

Yet, for some reason, part of me is still in summer mode, thinking of salads and warm weather menus, and day dreaming about this years’ vacation in the wine country of eastern Washington – an area where it’s just about impossible to drive half a mile without passing a winery, there are so many of them.

Now, I am not a wine expert, not by any stretch of the imagination.

I’m someone who is content to enjoy a glass of wine when the occasion calls for it, and that’s about it.

I recently learned that some vineyards use gluten as a clarifying agent during the wine-making process. I already knew that egg whites are sometimes used, but had never heard about gluten.

This was an eye-opener for me.

Feeling adventurous, we stopped in one afternoon at Lake Chelan Winery located along the shores of sparkling Lake Chelan. We waited patiently at the tasting counter, while a sampling of their wines was poured into glasses.

Then I asked the pressing question on my mind:

“Does the winery use gluten, or eggs, to clarify their wines?”

The answer was straight-forward.

Yes, they use egg white in some of the red wines, but no gluten. And none whatsoever in their white wines, which was fine by me, since a nice Chardonnay is my usual wine of choice.

I don’t know about you, but I always like to snack on something, when I’m drinking wine, or anything else. I also love Middle Eastern cuisine.

So Hummus is frequently my snack of choice.

Today, I’ve decided to share with you my own version of homemade Hummus. You can serve this with gluten-free crackers, or an array of fresh veggies – or a little of both!

This recipe is quick, easy and very good.

Note:  Although I prefer my Hummus without garlic, you can be creative as you like with the seasonings, adding more – or less – according to your tastes.

 

DESIGNER HUMMUS

1 15-oz can Garbanzo Beans, rinsed & drained

2 Tbsp Sesame Tahini

2 Tbsp Lemon Juice

2 Tbsp Olive Oil*

1/4 cup warm Water

1 tsp ground Cumin

¼- 1/2 tsp Sea Salt, to taste

 

Combine all ingredients in a heavy duty blender, and mix on high speed until pureed and smooth. If too thick, add a little more water, 1 tablespoon at a time. Taste and adjust seasonings.

Personally, I think Hummus is best when the flavors of lemon and cumin are subtle, but still very noticeable.

Enjoy!

 

* I use O – Meyer Lemon Olive Oil, but any olive oil will do.