IMG_8095.JPG

Hi.

We're a family of 3 traveling by sailboat. I like to bake, so you'll find a lot of recipes dispersed within the documentation of our travels. Enjoy!

Garlic Hummus

Garlic Hummus

I’m Lebanese, well part anyway, but it’s the cultural part of my DNA that has been most developed so it’s how I identify. Lebanese people love feeding people…well at least my family and every other Lebanese person I know enjoy this activity. It’s more than just a love though; it’s more of a “you’re not doing something right if you’re not offering a 4 course meal to anyone who walks through your door.” Thus, I like feeding people obviously, as this is my blog.

Hummus is one of those things that is a great addition to any boat party and is handy to have around if unexpected guests arrive. Bring homemade hummus to a boat friend and they’ll love you forever! I find my hummus is really packed full of garlic (see note about being Lebanese above), more so than store-bought hummus (it’s also much less expensive too) and I’ve tried to tone it down a bit but I find I can’t control myself when I’m peeling the garlic. I need to add all the cloves! I grew up eating garlic sauce made of blended raw garlic and oil, so the garlic level of this hummus doesn’t phase me.

If you find you’re not into garlic (I’ll never understand this) or find yourself wanting to keep from smelling like garlic you have 2 options: 1) roast the garlic or omit it, or 2) hang out with me because I am both immune to stinking like garlic because I’ve consumed so much, and I don't smell it on other people, mostly because I don’t smell well in the first place.

This hummus took me awhile to get into making on the boat because I didn’t have an immersion blender aboard at first. I thought it would use too much power but I find that now that we have a good inverter and lots of solar, it’s such a useful/versatile galley tool to have for more than just hummus!

Note: this is just a basic Garlic Hummus recipe. You can add any additions you like such as artichokes and roasted red peppers to name a few that I’ve enjoyed!

Recipe:

1/2 cup lemon juice
2 Tablespoons tahini
2 cans/30 oz organic garbanzo beans
1 teaspoon salt
3-5 cloves garlic, raw
3 Tablespoons olive oil


Instructions:

  1. Drain garbanzo beans and place in medium mixing bowl or food processor if you have one

  2. Add tahini, peeled garlic, olive oil, lemon juice, and salt

  3. Blend using immersion blender or food processor until it’s the desired texture. If it’s too thick add more lemon juice or olive oil.

  4. Eat on everything possible!

 

What We Learned on Land This Winter

What We Learned on Land This Winter

Hear Me on the Radio!

Hear Me on the Radio!