From Jeff Cox

Hummus is the thick, addictive spread you scoop up with torn bits of pita bread and eat along with tabbouleh salad. Organic chickpeas—also called garbanzo beans—are available both as dried beans and canned in water. Several sources also sell organic tahini, which is raw sesame seeds ground to an oily paste.

Chickpeas contain low glycemic carbohydrates, which means that instead of spiking your body’s insulin levels, they slowly release sustained energy to the body and keep insulin levels steady, which keeps your blood sugar levels moderated instead of jumping all over the place.

When soaked organic chickpeas and tahini get together, a synergy of flavor makes the result irresistible. The following recipe is from Chef Mark Stark of Monti’s Rotisserie and Bar in Santa Rosa, California. His additions of spices and harissa to the basic recipe give this hummus a flavor surge. Serve with pita bread.

Makes about 2 cups

1 cup dried organic chickpeas, or 2 cups cooked or canned chickpeas, drained
2 teaspoons cumin seeds
5 cloves garlic, chopped coarsely
3 tablespoons freshly squeezed organic lemon juice
3 tablespoons organic tahini
1/2 teaspoon Harissa (see below)
Pinch of salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh parsley

1. If you’re starting with dried beans, soak them in cold water overnight. Drain, place in a heavy pot, and cover with fresh water to a depth of 3 inches. Bring to a full boil and boil for 10 minutes, then reduce the heat, and simmer, covered, 1 to 2 hours, until they are uniformly tender. Cool and drain. If using canned chickpeas, rinse them in fresh water.

2. Toast the cumin seeds in a small dry skillet over medium heat until fragrant, just a minute or two. Set aside to cool, then grind in a spice or coffee grinder, or with a mortar and pestle.

3. Place the chickpeas, garlic, lemon juice, and 1/4 cup water in a blender and puree until smooth. Add the cumin, tahini, harissa, and salt, and blend until incorporated. Place the hummus in an oval shallow bowl and with the back of a tablespoon, make a depression down the center. Fill the depression with the olive oil. Sprinkle the parsley over the top.
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Organic Homemade Harissa Hot Sauce Recipe

Makes about 1 cup

This hot sauce originated in Tunisia but has become the staple flavoring agent for many North African dishes. You can buy it canned or in tubes at many Middle Eastern markets, but it tastes best when homemade and will last in the fridge up to six months. You can vary the level of pungency by choosing different varieties of chiles. For a good, hot harissa—the way the Moroccans like it—use dried pasillas or chipotles, and if you want to maximize the burn, include a dried habanero or two.

12 dried organic chiles, sliced in half, seeds removed, and roughly chopped
1/2 cup extra-virgin olive oil, plus extra for storage
1 teaspoon ground cumin
4 cloves garlic, coarsely chopped
Salt to taste

1. Soak the pieces of chile in warm water for 30 minutes, until they soften. Drain and place the chiles in a blender with the olive oil, cumin, garlic, and salt.

2. Blend until a smooth paste is formed. Put the paste into a small jar and float 1/4 inch of olive oil on top. Cap and refrigerate.
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Jeff Cox is author of The Organic Cook’s Bible and lives in Sonoma County, California.

Coming March 4th – The Organic Food Shopper’s Guide
Image Credits:
Hummus © Photographer: Imagepointphoto | Agency: Dreamstime.com
Harissa © Photographer: Mjutabor | Agency: Dreamstime.com
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