Miso Hummus topped with Seaweed Furikake

Miso Hummus topped with seaweed furikake

a few great things that have happened recently:

i finally saw heart in concert
seeing as how the sisters are Wilsons,
there being that very slim chance of us being related,
i had to see them live.
alas after seeing their performance,
in my scientific opinion
we do not have the same talent genes,
they’re effing amazing.

i actually don’t despise podcasts, it came down to finding the right ones
a few of my fave:
Dear Sugar,
& unqualified
i like the 2nd one so much,
we’re going to see them later this week when they’re in town
(if you’re local, let’s meet up!)
(just don’t be weird/creepy)

inspired by the Great British Bake Off,
i entered a chicken soup cookoff.
i spent part of the weekend making the stock
and then a large portion of sunday evening
making the first batch of Experiment Soup.
that’s lunch this week.
the cycle starts again this weekend,
up until Contest Day.
i will post the recipe after the contest.

Miso Hummus topped with seaweed furikake

Miso Hummus topped with Seaweed Furikake
makes about 2 cups

note: dw & i are on the never ending searching for smooth homemade hummus. we’ve made our fair share, with varying results of smoothness. what’s great about hummus is that it’s a very blank slate and it’s entirely up to you how you want to flavor and season. we’ve had the very very basic garlic version to herby to now this: miso flavored. all i know is, it’s a dish that brings people together, correction: brings different people together, a sentiment that lina of the lebanese plate is most passionate about. in today’s political climate, domestic and aboard, it’s scary times. let’s stop being assholes and share some great food. #SpreadHummusNotHate
*note: local/baltimore folk: Great Sage is having a family style Middle East Peace Dinner. get on that.

1 cup dried chickpeas, soaked overnight
healthy pinch of baking soda
2 TBL miso (i used brown rice)
generous 1/3 cup tahini
1/4 – 1/3 cup cold water
1 tsp sesame oil, at the end, and to top

seaweed furikake, as previously seen in Somen Noodle Bowl
2 sheets of nori/seaweed, shredded by hand
2-3 TBL toasted sesame seeds, very important to toast!
1 tsp sugar
1/2 tsp sesame oil
pinch of salt

in a bowl, mix the furikake together. set aside.

soak chickpeas with pinch of baking soda, leave on counter overnight. they will double in size, it’s quite alarming.

next morning, drain and rinse. in a big saucepan add the beans with more than you think you’ll need water, about 4-5″ above the beans. bring to a boil, lower temp and simmer for about 1 hour. test for done-ness and then boil for a bit longer. i usually aim for about 1.5 – 2 hours boil time.

drain and add the cooked beans into a food processor. lina (along with other people, dw included) says to skin the beans for extra smoothness but my lazy ass was not gonna bother. add in the miso and tahini. blitz until smooth. then blitz some more. very slowly and carefully, add in the cold water until it reaches the loose consistency you’re aiming for. i like to aim for slightly runny, because as the hummus cools, it’ll thicken up.

top with the seaweed furiake and serve with chips/rice crackers/vegs.

it tastes better the next day as the flavors have had time to meld.


Miso Hummus topped with seaweed furikake

3 years ago: diy watercolor wedding invites (!!!)
2 years ago: homemade lactose free ricotta cheese
1 year ago: bún riêu – vietnamese seafood noodle soup

brinjal pickle hummus

Brinjal Pickle HummusBrinjal Pickle Hummus

things i don’t like right now:
the cold
my hair length, it’s that in-between thing
doing dishes
bad internet connection
coffee creamer saying it’s non-dairy
but closer look at the ingredients list lists milk.
the ravens not making the superbowl

things i like right now:
not having cable
watching mpt/pbs/bbc
burt’s bee’s skincare line
blooming cyclamens
this taytay mashup
smothering my superbowl disappointment with dip two dips
one dip is usually fine,
but two makes it all the more bearable

Brinjal Pickle Hummus

brinjal pickle hummus – vegan & gluten free
brinjal pickle adapted from the Splendid Table
basic hummus adapted from Ottenlenghi’s Jerusalem
, click on link for full ingredients or purchase the book for instructions. Or, use your own fave hummus recipe, but for the love of gawd, don’t add olive oil!

note about the brinjal: original recipe calls to store in jars in dark corner and ignore for a month before consuming. that’s not happening, we’ll likely finish this batch in a week. it also says can be ignored, unopened for MONTHS and once opened can be kept in fridge for at least 2-3 months. we might test that. in the meantime, we’ll add it to our hummus or eat as a side along with rice.

brinjal pickle:
2 lbs indian eggplants, trimmed & cubed
2 TBL salt
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 cinnamon stick
2 tsp brown mustard seeds
2 tsp ground turmeric
1/2 cup sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2″ knob of fresh ginger, minced
2 red peppers, seeded and diced
1 generous TBL tamarind paste
1 cup vinegar
5 generous TBL light brown sugar

place cubed eggplant into colander in sink and sprinkle with salt. ignore for an hour as the eggplants supposedly releases its bitter juices.

toast cumin, coriander, fenugreek, and fennel seeds in dry frying pan. when warmed through and fragrant, grind in mortar & pestle (or as dw would’ve preferred, in a spice grinder). when finely ground, add in the cinnamon stick, ground tumeric and mustard seed, ignore until needed.

rinse eggplant and pat dry. or like me, ignore for awhile until sufficiently dry.

in batches (i did it in two) fry up eggplant cubes in oil, add more oil as needed. brown and soften.

when done, remove eggplant and set aside. heat remaining oil and saute onion, garlic, ginger and red pepper over medium high heat, until soft. add in ground spices, mix through, then add in the tamarind paste and brown sugar. finally put the eggplant back into pan and mix it thoroughly. last, pour the vinegar over the mixture and simmer gently for 30 minutes, or until very tender. some pieces will be mush, don’t be alarmed.

taste for seasoning. cool completely before storing in clean jars.

to assemble the dip, take the hummus out of the fridge for at least 30 minutes, to soften.

in a food processor ladle two generous scoops of the brinjal pickle and pulse. i like a chunky texture but i wanted to break down the brinjal a little.

the point is to add these two dips together. dw likes it all mixed together, i like some division, it’s up to you. serve with pita chips, veg sticks, or as a spread.


Brinjal Pickle Hummus

other dippy dips and appetizers:
za’atar socca + middle eastern smashed avocado – vegan & gluten free
mango pomegranate guacamole – vegan & gluten free
homemade lactose free ricotta cheese
green tomato & mint chutney – vegan and gluten free
roasted bone marrow