Tag Archives: Hummus Recipe

More Thoughts on Hummus

Like I mentioned in my last post, hummus is one of those versatile recipes that can be used a dozen different ways.  When I made the batch for the Request for Hummus post, I wanted to use the hummus for more than just a meze (a Turkish or Greek… why does it make me nervous to type both of those names back to back… dip or snack food), but as a part of a larger meal.  What came to mind was a sandwich that I’d fiddled with before, but hadn’t yet perfected.  What it needed was a silky layer of hummus to really pull all the flavors together, and voila, the Mediterranean Tuna and Hummus Sandwich was created.  You’re really going to like this one.

Mediterranean Style Tuna and Hummus Open Face SandwichThe sandwich has three main components, the flat bread, the hummus and a Mediterranean-style Tuna Salad.  The flat bread could be bought from your local store, or substituted out for a nice crusty roll, OR you could use some of the fantastic Whole Wheat Pizza Dough that I wrote about for stocking your pantry.  As I’ll describe below (or click here for a “how to” recipe for Using Frozen Pizza Dough), you simply roll out the dough, season it with whatever dried herb mixture you prefer, and bake it until crispy.  It’s delicious!  The hummus, while you could buy it from the store, is so easy to make at home that once you get this recipe (Marie’s Hummus) down you’ll never look at the pasty stuff from the grocery store in the same way again.  The last part, the Mediterranean-style Tuna Salad, is included here.  If you’re not a big fan of the traditional mayonnaise-based tuna salad, this one is for you.

While I actually am a fan of a good, rich, mayonnaise-based tuna salad sandwich (in fact I think that’s what we’re having for dinner tonight) there are times when I want something a bit different, and that’s when I use this Mediterranean-style Tuna Salad recipe.  It has a nice, briney bite from kalamata olives, a little feta cheese gives it a creamy-richness, and there’s plenty of crunch from vegetables like onion and celery.  In fact, you’ll be surprised by how much salad one little can of tuna can create since it is well supported by a crunchy cast of characters.  The salad is a cinch to toss together, the flavors get better if they have a chance to hang out for a bit, and it’s great to serve over lettuce for a large salad, or you can serve it with crackers for a snack or appetizer, OR even better you can serve it as a part of a great, layered open face sandwich like the one shown here.

Mediterranean-Style Tuna Salad

Ingredients:
3 eggs, hard boiled and separated
1 can tuna in water, drained
2 sticks of celery, finely diced
¼ cup feta, crumbled
¼ cup kalamata olives, pitted and diced
1 cup English or hot house cucumber, diced
½ small onion, diced
¼ cup olive oil
1 tbsp. lemon juice
1 tsp. herbs de Provence, or other dry herb blend
Salt and pepper to taste

Directions:

  1. Separate the egg whites from the yolk, and discard two yolks. That is where most of the fat and cholesterol reside. Use them if you want, the salad will be even more delicious. I discard them here to lighten the salad. Finely dice the remaining yolk and whites. Add them to a large bowl.
  2. Add the tuna, celery, feta, olives, cucumber and onions to the bowl and toss to combine.
    The salad ingredients

    The salad ingredients.

    Tossed to combine

    Tossed to combine

  3. Whisk the olive oil, lemon juice, herbs, salt and pepper in a small bowl to combine.
  4. Toss the salad with the dressing and enjoy!

Click here for a printable Mediterranean Tuna Salad recipe.

Mediterranean-Style Tuna and Hummus Sandwich

Ingredients:

One portion Whole Wheat Pizza Dough
1 cup Marie’s Hummus
1 batch Mediterranean Tuna Salad
1 tsp. Herbs de Provence blend
1 cup salad greens or arugula
Olive oil to taste

Directions:

  1. Preheat the oven to 350º.
  2. Roll out the dough into a wide oval, about ¼ inch thick. With a fork (or docking tool) poke holes all over the surface of the dough. This will keep it from bubbling up and distorting. Brush the dough lightly with about 1 tsp. of olive oil. Sprinkle a pinch of salt and the Herbs de Provence over the dough. Either slide the dough directly onto a pizza stone in your hot oven, or place it on a parchment paper lined baking sheet and then into the hot oven. Bake for 10-15 minutes, or until just browned in spots. Remove the crust to your work area.
    The prepared dough for flat bread.

    The prepared dough for flat bread.

    Note that the shape of the dough changed significantly.  :)  This is what makes it "rustic"... When things don't go as planned just call them "rustic" and they'll still taste as good.

    Note that the shape of the dough changed significantly. 🙂 This is what makes it “rustic”… When things don’t go as planned just call them “rustic” and they’ll still taste as good.

  3. Spread the hummus in a thin layer over most of your crust, leaving a 1 inch border around the edges.

    Leave a thin border around the edges for a good place to hold onto your open faced sandwich.

    Leave a thin border around the edges for a good place to hold onto your open faced sandwich.

  4. Mound the Mediterranean Tuna Salad on top of the hummus, leaving a narrow border around the edges so that the hummus is visible.

    Each added "layer" should leave a little of the previous layer visible so you can see a bit of everything.

    Each added “layer” should leave a little of the previous layer visible so you can see a bit of everything.

  5. Mound your salad greens or arugula on top of the tuna salad and drizzle it lightly with olive oil.

    I used hearts of romaine here for the last layer, but my favorite is arugula.  Water cress would be great too!

    I used hearts of romaine here for the last layer, but my favorite is arugula. Water cress would be great too!

  6. Cut into “slices” and serve. Enjoy!

Click here for a printable Mediterranean Style Tuna and Hummus Sandwich recipe.

If you want to find an easy “recipe” for using your frozen from scratch pizza dough, click here: Using Frozen Pizza Dough.

 

One delicious open face sandwich.  You can make smaller sized ones for individual portions if you want to be fancy, or make one large one like this and cut it into quarters or long slices to serve family style.

One delicious open face sandwich. You can make smaller sized ones for individual portions if you want to be fancy, or make one large one like this and cut it into quarters or long slices to serve family style.

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A Request for Hummus

One of the best parts of this blog has been reading and replying to comments from readers; and most recently receiving requests for recipes from friends.  Cooking is a way that I connect with people.  It’s something that I can do as a gift, or as a way to build a friendship, or to show love to friends and family.  Often when I am cooking for someone, I am also thinking about that person while I’m chopping the onions and garlic, stirring the veg in the pan, or tasting for final seasoning.  It makes cooking more than just putting ingredients together for a meal, but it gives me time to also think about the person or people that I’m cooking for.  Its’ an act of love, not just of eating.  So when friends request recipes from me I take it as the highest compliment.

It is therefore a great joy that in a couple of upcoming posts I will be sharing a couple of recipes requested from friends who are distant in geography but close in my thoughts.  The first recipe I’ll be sharing is for hummus.  Hummus is one of those foods that is super simple to make, irks me to buy premade, and is incredibly personal in how you prepare it.  The two greatest influences for me in my hummus was the first time I was taught to make it in Beirut, as well as from my experiences in Turkey.  In Beirut, the friend who taught me to make it created an amazingly herbaceous version, speckled throughout with finely chopped parsley.  In Turkey I was most influenced by our amazing excavation chef, Necmi, who guarded his culinary secrets dearly, but whose hummus was incredibly silky and redolent with garlic and tahini.

Then there was Iowa… Not a statement that normally follows a genealogy of hummus.  But it was in Iowa that I was able to expand my initial anthropology of food course into a series of courses, spanning food production and politics; to the cultural expressions of food and identity.  It didn’t make sense to me to teach a course on food and not get to taste or prepare food to share in class.  So for those classes, especially, I tried to make sure that I brought food to share with my students, and in a couple of cases (some more successful than others) to make food with the class on campus.

One of the most successful cases of this was with my Food Politics class when we spent one class meeting in the college kitchens making ricotta cheese and pizza dough for our own white pizzas. This isn’t just a “fluff” exercise, but it takes the intellectual side of talking about a subject and makes it real by actually touching, preparing, sharing and eating food together.

For this particular class it happened that I had a couple of students who were lactose intolerant and I didn’t want to leave them out.  So I started thinking of the bare pizza dough, fired in the oven, what would go well with it?  Hummus…  Make the pizza dough into a spiced flat bread, serve it with the freshly prepared hummus and you’ve got a rock star food to share.  So that’s what we did; made pizza bianca with the homemade dough and ricotta, as well as a meze of hummus and flat bread.  I was greatly impacted by many of the students from that class, and it’s been great to keep in touch with them as they graduated (or will soon!) from college and we’ve moved up north.  This recipe was requested by one of those students, but she and her friend were inseparable and therefore I can’t bring myself to dedicate this hummus to one without the “other” (anthro humor there… sorry…).  Chelsea and Becca, this is for you ladies.

As you will see with this recipe, basic hummus is a great blank canvas for a myriad of flavors.  I’ve added smoked paprika for a little Spanish flare, spinach for some extra greenery in a form that my son will eat (sometimes), or roasted red bell pepper for a different savory taste.  The sky (and your imagination) are the limit here, so feel free to whip up a batch and personalize it to your tastes.

I like to serve hummus in a shallow bowl, with a depression at the top to hold a little golden olive oil, and a sprinkling of paprika over top.

I like to serve hummus in a shallow bowl, with a depression at the top to hold a little golden olive oil, and a sprinkling of paprika over top.

Hummus

Ingredients:

2 garlic clove (or more to taste)
2 (15 oz) cans of chickpeas, rinsed and drained
3-4 Tbsp. tahini (sesame seed) paste
3-4 tsp. lemon juice
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
Approximately ½ cup olive oil

Directions:

  1. Drop the garlic one clove at a time into a running food processor through the feed tube.  Scrape down the sides of the bowl as necessary.
    Dropping garlic into the feed tube.

    Dropping garlic into the feed tube.

    Scrape down the sides of the bowl so you don't lose any of that garlicky goodness.

    Scrape down the sides of the bowl so you don’t lose any of that garlicky goodness.

  2. Add the rest of the ingredients except for the olive oil and pulse until the ingredients are mixed but still a bit rough.

    A rough mix of ingredients.

    A rough mix of ingredients.

  3. Then turn the processor on and through the tube slowly pour in the olive oil in a thin, steady stream until you get the desired creamy consistency.

    A smooth, creamy hummus.

    A smooth, creamy hummus.

  4. Taste and adjust for seasoning.  Blend the hummus again.  Taste.  Blend.  Enjoy!

Click here for a printable version of Marie’s Hummus recipe.

A perfect dish for sliced flatbread, fresh veges, or even as a "sauce" for sandwiches.

A perfect dish for sliced flatbread, fresh veges, or even as a “sauce” for sandwiches.