It’s been an eventful couple of weeks around here. I’ve been visiting farmers’ markets everywhere I can here in Chicago and back home in Ohio. Did you see all the lovely produce I was able to capture?
Needless to say, I’ve been busy with travel, family and my work here in and on My Halal Kitchen. I’ve met some wonderful people and gotten to know about the work they’re doing on very heartfelt and exciting projects for Muslims and women, in particular.
One of those projects is called @Heart, spearheaded by Mokhtar Abdelnaby. He interviewed me for a podcast about my journey to Islam and my journey towards cooking, food writing and eventually into My Halal Kitchen. You can listen to Bismillah and Bon-Appetit From My Halal Kitchen here, along with other interviews he’s done for the people behind great brands like Shukr and Azizah Magazine.
Another lovely surprise has been an invitation to be a part of the WISE (Women’s Islamic Initiative in Spirituality and Equality) Talent Bazaar. I’m honored to be counted among many talented, creative and inspirational women in the Muslim community. Alhamdullilah (All praises belong to God).
That said, I think it’s time for a very simple, quick, healthy, and, of course, halal snack. Hummus Cups are just another way of serving your favorite recipe for hummus in small serving bowls at parties or even for yourself. Choose bowls small enough to fit onto a plate or nearby their serving dish on the table where they are seated. It makes less mess and allows your guests to enjoy their own bowl of hummus and dipping items like bread or vegetables right on their plate. Everyone can feel comfortable dipping and scooping out their own delicious hummus- no worries about double-dipping here…
1 cup dry garbanzo beans (chickpeas) or 2- 1/8 cup cooked garbanzos
1/2 cup tahini (sesame seed paste)
1 teaspoon sea salt
2 roasted garlic cloves (if using fresh raw cloves, be mindful that the garlic flavor will become stronger the longer you keep the hummus)
1/2 cup water
juice of 2 small lemons (no seeds at all)
good quality olive oil, to taste
extra cooked chickpeas, for garnish (optional)
fresh parsley or smoked paprika for garnish (optional)
1. If starting with dry garbanzos, soak overnight (or for about 3-4 hours) then boil for 1- 1/2 hours.
2. To a food processor, add the garbanzos, tahini, sea salt and garlic. Blend until most of the garbanzos have been nicely crushed.
3. Add the water and lemon juice and continue to blend until completely smooth, at least one minute.
4. To each serving bowl, add a cup of hummus and garnish with olive oil, a few cooked garbanzos and parsley or paprika (optional).
Bismillah and Bon Appetit…
Or, as my husband says, “Any mashed bean can be on a taco,” as he creates a hummus-lined lamb taco on a corn tortilla. Halal fusion food at its best…