Tuesday, March 11, 2014

Recipes for Hummus and Brussels Sprouts

OK, OK, here you go: my recipes for authentic Syrian Hummus (truly -- my first generation Syrian Aunt taught me how to make it) and the caramelized Brussels sprouts I take to Thanksgiving every year on the Stumpe farm.


Stephanie Abbajay’s Hummus Bi Tahini

2-3 big cloves garlic, peeled
1/2 cup lemon juice
2 cans chick peas, rinsed in hot water and drained
½ to 1 t salt (or more to taste)
2 T olive oil (or more to taste)
½ to 1 cup of sesame tahini (to taste)
2 - 4 T hot water


In a food processor, blend garlic and lemon juice for about two minutes. Add the chick peas, salt, olive oil, and tahini and blend until very smooth. If too thick, slowly add hot water until you reach the consistency you like. Taste, and add more tahini, lemon juice, olive oil, and/or salt to taste. Process until very smooth.


Stephanie Abbajay's Carmelized Brussels Sprouts

2 T olive oil
2 T butter
2 pounds fresh Brussels sprouts, cleaned, trimmed and halved
Salt
2 T fresh lemon juice (skip this if you don't have fresh lemons)
1/4 cup water
1/2 cup toasted and chopped pecans, almonds, or hazelnuts (optional)

Heat a large cast iron or stainless steel skillet over medium heat. When pan is hot add oil and butter. As soon as the butter melts add the spouts. Spread evenly in a single layer and sprinkle generously with salt. Turn the heat down to medium-low and cook for eight minutes without stirring them. Just leave them alone and let them cook.

Then, stir them, add more butter if necessary, and cook for another five minutes or so until they are nicely browned. Add the water (you may not need all of it) and cook another five minutes or so until the sprouts are completely tender but not mushy and all the water has evaporated. Do not overcook them. Taste, add salt, and serve immediately, or add the nuts and lemon juice and cook another two minutes or so until lemon juice is evaporated and nuts are warmed. Serve.