Sunday, August 15, 2010
More From Top Chef
Other recipes we've been working on at Top Chef are panzanella (Italian bread salad) and hummus! This salad recipe is a great way to get kids to eat their veggies; everybody wants to dive right into the salad that they made with their own two hands!
Hummus becomes extra magical when Auritte explains the ritual consumption in her homeland of Israel. Wipe it up with pita or spread it on a whole wheat dinner roll.
We make hummus at home from dried garbanzo beans, but canned is easier for the kids, and you might find out the same. This simple recipe has great results.
Hummus is a middle-eastern dip made with chickpeas (also known as garbanzo beans), seasonings, and tahini (sesame seed butter). The dip is often served with raw vegetables, spread on pita bread, or schmeared on a sandwich.
Drizzling in the olive oil helps us to understand the process of emulsification. Think about what happens when you try to mix oil and water. The oil will float to the top and will not mix in with the water. Emulsification is the process of blending the fat and liquid together. By drizzling the oil into the machine while it is running, we can emulsify the oil and create a smooth, homogenous dip.
Serves 6 people as a dip
1 can (15 ounces) chickpeas, drained
2 cloves garlic, smashed
Juice of 1 lemon
1/2 teaspoon salt
2 tablespoons tahini
2 tablespoons olive oil
Olive oil for drizzling
Paprika for sprinkling
1. Put chickpeas, garlic, lemon juice, salt, and tahini in a food processor. Process until slightly smooth.
2. With the machine running, slowly stream in the olive oil.
3. Continue processing until hummus is smooth.
4. Taste for seasoning. Add more salt or lemon juice if necessary. Garnish with olive oil and paprika.
Whole wheat dinner rolls
1 1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115°F) milk
3 tablespoons butter, melted
1 large egg, lightly beaten
1 cup all-purpose flour
1. In a large bowl, stir together whole wheat flour, sugar, salt and yeast. Stir in milk, butter, and egg. Beat until the mixture is smooth.
2. Add all-purpose flour and mix again until the batter is smooth.
3. Cover bowl with plastic wrap. Let rise in the refrigerator for 1-2 hours, or until it has doubled in size.
4. Stir the batter to deflate it slightly. Grease the muffin pans with pan spray. Scoop even amounts of batter into each muffin cup.
5. Cover with plastic and set aside. Proof for about 1 hour, or until rolls have grown up over the top of the muffin pans. Set the oven at 400 degrees.
6. Bake rolls for 15- 20 minutes or until golden brown. Serve warm with homemade butter.