Hemp Seed and Tahini Salad (A Gesture Toward Hummus)
This recipe is not substitute for khumes (hummus); it is its own little thing—a gesture toward hummus.
Hemp Seed and Tahini Salad (Hemp Seed Hummus)
1 ½ cups hulled hemp seeds
salt, about two teaspoons
3 cloves garlic (more or less)
½ - ¾ cup tahini (I used roasted tahini this time)
½ cup lemon juice (it is also nice to substitute brine from pickled hot peppers, if you happen to have some)
several sprigs cilantro (about ¼ cup minced) optional
1 dried chicostle chile or other medium dried red chile
Several tablespoons of your loveliest olive oil
A dusting of sumac, and a dusting of paprika or Middle Eastern red pepper
Put the hemp seeds and salt in a saucepan with 2 cups of water. Bring to a boil and simmer for ten minutes. Remove from heat and allow to cool somewhat.
Drop the peeled garlic cloves and dried chile into a processor or other device and grind or mince fine. Add the hemp seeds with their liquid, tahini and lemon juice. Blend everything well, and chill.
Turn the salad out onto a shallow plate or platter. Use the back of a spoon to swirl eddies and ridges in the center and drizzle olive oil over all. Dust with sumac or paprika or both.
Have a look at a roundup of Weekend Herb Blogging, to be found this week at Kitchen Wench.