Ottawa is home to one of the biggest Lebanese ex-pat populations in Canada, so it stands to reason, in this city, you can get excellent hummus.
Mike and I go through hummus like it's water. But most of the time all of the time it's the store bought kind.
I have a bad habbit of shopping when I'm hungry and putting things like dried beans and lentils into my cart with grand visions of making dips, soups and curries from scratch. Of course they sit shelved for about three years until I'm questioning their "preserved-ness" at which point I know in my heart it's over and I'll never make them into the wonderful things they were meant to be. Wasted food is actually one thing that just chips away at my heart.
And then last week, an article about the stuff that's leached off canned goods and into foods, made me remember this bag of Garbanzo beans just sitting all dried and pretty in my cupboard.
Anyway, you might be like me and assume that cooking with dried beans are a lot of work. In fact, it's little work (if any at all). Really all it takes is a bit of foresight. Imagine that.
1. Soak about one cup of dried garbanzo beans (aka Chick Peas) over night and then strain + rinse them:
2. Place soaked beans into a pot with enough water to cover the beans well. Bring to a boil and then continue to simmer for 60-80 minutes.
3. Blend cooked beans with three tablespoons of sesame seeds, a quarter-to-half a cup of olive oil (you'll have to judge by how much is being soaked up by the beans), 2 cloves of garlic and 2 tablespoons of lemon juice.
4. Once blended to a thick but moist consistency, serve! We like to make a hole in the middle and fill it with Olive Oil and sprinkled paprika.
Seriously, I can't believe the difference in the flavour of "fresh" beans. I always thought canned we're exactly the same but there's just a fresher/nuttiness to the taste when you cook them from dried.