Hummus! Mmmmm... Yummus!

In response to R1's falafel post here is a shot of my "hummus patties."

Here's what you need to do to make your own-

1)Make a giant batch of stiff hummus (puree chick peas, dash of peanut butter, chick pea "juice", garlic, lemon juice, cumin, salt, & pepper).

2) When you are short on dinner ideas take some of your hummus, conveniently sitting in your fridge, and throw in some rice (brown or white, whatever you have leftover), and make some nice little patties.

3)Bake on a lightly greased or "pammed " cookie sheet for maybe 25 minutes - I flipped after 15 minutes.

4) Serve with pita and whatever tickles your fancy: tomato, bean sprouts, grated carrot, peppers.. Sauteed onions, mushrooms, and peppers are lovely if you have the time.


Other options-

I also like to throw together a little tzatziki - I take a bit of yogurt, a bit of light sour cream (I skip this if I have a thicker, fattier yogurt OR you could take the extra time and drain your yogourt over a coffee filter to make a thicker yogurt cheese), grate a bit of a cuke and squeeze the juice out (if I have one, otherwise I bag this- is better with it though), some garlic, salt, pepper, and dill (also optional).

Making your own pita also kicks this up a notch if you have the time.

• First you need to make the dough. I am writing this off the top of my head, play with the amount of flour and water until you have a nice pliable dough: 2 teaspoons yeast dissolved in 1 and 1/2 cups water, 3 cups flour (half white, half whole wheat), and 1 teaspoon salt. Give a good stir and a couple kneads.
• Let sit for a few minutes (or an hour if you have it) and then on a well- floured surface using a well-floured rolling pin, take a nice little ball and roll it as thin as you can. Make a stack of these little pancakes with flour in between.
• Now -here you have some options. I have made them in a really hot oven before but this last time I made them like a flatbread on a frying pan and I preferred this method (less chance of Finn getting blasted as I keep opening and closing an-ultra hot oven). If you do it on the frying pan I would recommend using two smaller pans. Get them nice and hot, spray on a bit of pan and put a disk in each pan. Keep an eye on these, they cook quickly. When they start to puff up flip 'er over. I am usually rolling the other disks while I do this. When they are done keep in a stack wrapped in a tea towel to stray warm and tasty.
• If you have leftover dough you can cover the it and and put it in your fridge for a few days until the next time the urge to have some lovely flatbread strikes.