Post by Val the Cookie Queen
Cookie Queen’s Infrequent Cooking Tips No 3
Hommus + Pesto
Hungry APJs? I greet you.
I am expecting five visitors from England and have been running round like a chipmunk on speed.
Photo Stolen SeagullSteve
Turning my 20 year old bodybuilding, XBox playing son`s bedroom into a room for an 8 year old girl to have for a week. No mean feat I can tell you. Changing my teenage girl´s room into a small haven for the mum and dad I was stunned to find that there was actually a carpet on her floor. I had forgotten she had one. Two young lads coming along too, but I have bunged them in the attic. Washing, cleaning and of course cooking!!
Yay!! I can do that. Fast. Simple and bloody good. If I do say so myself.
It goes without saying that I baked a few cookies in the morning, and no, I will never share the recipes for them.
Since it is still warm here, and our southern hemisphere friends are getting ready for summer, I have made hummus and a batch of pesto, perfect summer food.
HUMMUS (Hommus for Aussies)
Photo Stolen ExclusivelyFood
Soak about half a kilo of chickpeas for a few hours or overnight.
Cook them for about 50 minutes in the pressure cooker. Turn off and leave to cool down.
I then swirl them around in the water, lightly running them through my fingers, to remove the skins.
Pour the skins and water away. Keep doing it until most or all of the skin is gone. It really does make a difference to
the end result.
So now ……..
About 4 cups of cooked chickpeas
1 cup of tahini (sesame paste)
Juice of 2 or 3 lemons
A hefty amount of finely chopped garlic
A decent amount of salt
7 tablespoons of iced water
Put the chickpeas into a food processor. Process until mashed up.
Add the tahini, lemon juice, garlic and salt. Process some more.
Drizzle in the iced water, and then process/puree for 3 or 4 minutes.
Job done. (You can do the whole lot with a fork if you don´t have a mixer. It will just be coarser.)
Put into a nice serving bowl, drizzle with olive oil and decorate with whatever – chilies, parsley, cracked black pepper.
DO NOT ADD OIL WHEN MAKING THE HUMMUS ………. that is a western practice.
Serve with nice bread, raw vegetables, whatever. This is so good you will never buy it again. You can use canned chickpeas of course,
but cooking your own has the edge.
So that´s supper out the way.
Photo Stolen ThePleasuresOfThePalate
Rinse out your food processor and make the pesto now. Please don´t buy pesto from the store. Ugh.
Around 2 cups of chopped basil
Maybe about half a cup of pine nuts
Half a cup of grated fresh Parmesan cheese
Crushed garlic to taste (anything fro 1 – 6 cloves!!)
Fresh squeezed half a lemon, maybe a little zest if you fancy
Put everything into the processor except the oil and lemon juice.
Process away, scraping down the sides.
Then drizzle the olive oil in until you have whatever consistency you like – hard to say how much, half a cup, more??
Add the lemon juice right at the end. It literally brightens it, and freshens it up. Beautifully. And fragrantly.
Put it into a jar, sealing it with a layer of olive oil.
Cook up a pot of linguine or spaghetti. Drain. Put a huge dollop of pesto into the bottom of a nice
serving bowl and put the noodles on top. Mix in well. Maybe grate some extra Parmesan on top.
Done. Serve with a large plate of sliced tomatoes and some goat´s cheese. Lunch is served.
There will be pesto leftover. Put it into a jar, and seal it with a layer of olive oil to keep it fresh.
Keeps for a while.
I suggest that when working with this much garlic, that you don´t apply any perfume until you have
finished and showered!! You all know what I think of perfume and garlic.
Let me know how you like it.