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.
- 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)
- If starting with dry garbanzos, soak overnight (or for about 3-4 hours) then boil for 1- 1/2 hours.
- To a food processor, add the garbanzos, tahini, sea salt and garlic. Blend until most of the garbanzos have been nicely crushed.
- Add the water and lemon juice and continue to blend until completely smooth, at least one minute.
- To each serving bowl, add a cup of hummus and garnish with olive oil, a few cooked garbanzos and parsley or paprika (optional).
- *Prep time included here assumes the use of pre-cooked garbanzos.*
- *Cook time indicates blending time in this recipe.*