Saturday, September 22, 2007
Rawified hummous & other news
I've posted several times before about how much I love sprouting- anything from lentils to quinoa to wheatberries to lima beans. My absolute favorite, though, has got to be chickpea sprouts. They're just DIVINE. The taste is decidedly raw and different from cooked chickpeas, but has its own appeal.
Anyways, I had a jar of sprouted chickpeas kicking around and decided to make a special raw hummus. Mmm! I've also got two Lebanese friends, so I packed up a little container to bring to school for them to try. (I brought along some pita bread for dipping, too!)
The verdict? They liked it! It does have a different flavour with sprouted chickpeas vs. cooked, but this hummus is addictive all the same.
What went into this hummus, you ask? Here are some rough estimations:
1/2 cup sprouted chickpeas
Juice of 1/2 lemon
1 1/2 tsp olive oil
2 tsp water
1 tbsp fresh parsley
1 small clove of garlic, very finely chopped
It had a tuna-salad-esque texture, so next time I will probably add more olive oil/water to thin it out. Or, I'll take a totally different direction and add celery & kelp, and call it a faux tuna salad!
In other news, my dad's grapes are in! See, every year, he buys dozens of 35-pound crates of grapes and makes his own wine. It's really a neat process, from the squishing and pressing and siphoning and everything else that he does. This year, he's bought Shiraz and Merlot grapes, but also got a crate of Thompson seedless just for eating:
Mmm, BEST GRAPES EVER! They're remarkably sweet but still have a good dose of grape-y flavour.
Also, my mom's friend Shami has lent us two neat Indian cookbooks:
I'm really excited to try out some of the recipes in them! There are a few neat flatbread recipes, as well as a handful of intriguing daals. As for the ones containing meat and/or dairy, they look mostly veganizable, so I'll have fun doing that!
Yay for the weekend, and yay for finishing most of my homework already! :)