Hummus

Wherever you travel in the Mediterranean, from Lebanon, to Israel, to Turkey and beyond, Hummus seems to be a mainstay as a side dish and/or appetizer. For good reason … it’s gooooooooood! And so easy to make, as well. So, it only seems fitting that we wrap up our weeklong epicurean excursion to the Middle East with this Caveman’s version of a classic regional dish.

INGREDIENTS

1 16 Ounce Can of Garbanzo Beans (Chickpeas)
3 Garlic Cloves
3 Tbsp Tahini Paste
3 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
1/4 Cup Garbanzo Bean Juice
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1 Tsp Fresh Chopped Italian Leaf Parsley

RECIPE

Drain garbanzo beans, reserving 1/4 cup of the canning juice.

Squeeze and strain the juice from a fresh lemon until you have 3 tablespoons worth. About half a lemon usually does the trick.
HINT: Again, I can’t stress enough how using Meyer’s Lemons in these recipes makes such a huge difference. Use them if at all possible.

Crush Garlic.

Place all ingredients, EXCEPT PARSLEY, into food processor.

Process on high setting for about 2-3 minutes, until mixture is creamy and semi-smooth.
HINT #2: This will never get as smooth as the Tahina Sauce. So, don’t over process it trying to get it to that consistency. A very slight grainy appearance is expected.

To properly plate when done, with a rubber spatula scoop out enough to more than cover the area of the serving plate. Smooth out the Hummus, kind of making a wheel shape out of the hummus. Be sure to leave a little round reservoir in the middle of the “wheel”.

Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.

Finally, top hummus with finely chopped parsley and serve along side your favorite Mediterranean dish. Pictured here with Falafel, Pita Bread, Tahina Sauce, Caveraeli Salad, and Harif.

We hope you’ve enjoyed our culinary journey over the past week. We’ll be adding more recipes to this regional list in the coming weeks, including my promised Falafel recipe … I still need to try one more tweek before it is ready for public consumption.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Harif (Yemenite Hot Sauce)

If you know me, you know that I love my hot sauce. From pepper sauces, to chili oils, to curries, I pretty much like ’em all! So, it should be no surprise that a Middle Eastern variety makes a showing in this continuing tasty trip. This sauce (pronounced ha-REEF) also works great with Mexican, Asian, and seafood, besides the usual dishes it traditionally accompanies. Best of all, it is sooooooo easy to make!

INGREDIENTS

5 Large Jalapeno Peppers
3 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Fresh Chopped Cilantro
1/4 Tsp Salt

RECIPE

Vein and seed jalapenos.

Chop cilantro.

Crush Garlic.

Place all ingredients into food processor.

Process on high for 1-3 minutes, until mixture becomes a coarse sauce.

Serve with any regional dish. Pictured here with Falafel, Hummus, Tahina, Caveraeli Salad, and Pita Bread.

Tomorrow we end our journey with the quintessential Mediterranean dish … Hummus!

Prep Time = 12 Minutes
Cooking Time = n/a
Makes about 1 Cup

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Caveraeli Salad

Our culinary journey to the Middle East continues with a Cali-Caveman’s take on the classic Israeli Salad. The great thing about this recipe is that it compliments many Western dishes, as well. A tasty, delicious, refreshing salad that works especially well in the warm weather months.

INGREDIENTS

1 Medium Cucumber
1 Medium Tomato
3/4 Medium Avocado
1/4 Sweet Onion
3 Tbsp Olive Oil
3 Tbsp Italian Flat Leaf Parsely, minced
1/4 Tsp Celery Seeds
Juice from 1/3 to 1/2 Fresh Myers Lemon
Salt and Pepper to taste

RECIPE

Dice cucumber, tomato and onion.
HINT: Traditionally, this recipe calls for Roma Tomatoes. However, you really can use whatever variety you wish. For this dish, I went with Heirloom Cherry Tomatoes for their color as well as their flavor.

Chop onions and mince parsley.

Place all the above into a large mixing bowl.

Seed lemon and then squeeze juice over ingredients. Add Olive oil and Celery Seeds.

Gently toss salad until all ingredients are thoroughly mixed.

Serve immediately or cover and refrigerate. Plate with Hummus, Tahina Sauce, Baba Ghanouj, Falafel, Kabobs, Pita Bread, or any other regional dish. Or, add some Grilled Shrimp and turn it into an entree. This salad is so versatile … and so gooooood!

SIDE NOTE: As a teenager, I actually lived on the traditional version of this salad and Chicken Schnitzel for three months and got quite burned out on it. It took me years before I could even think about being in the same room with this salad! When I finally decided to give it another chance, I knew I had to give it a different spin if I was going to eat it on any type of semi-regular basis. This recipe was the result. By the way, I still can’t bring myself to come face to face with Schnitzel.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Tahina Sauce

We continue our culinary journey to the Middle East with the sauce derived directly from the Tahini Paste we learned to make yesterday. This is a great sauce to put on top of Falafel, Kabobs, Salads or just as a dip for Pita Bread. The great thing about Middle Eastern food is that it all just seems to go together so well.

INGREDIENTS

1 Cup Tahini Paste
3/4 Cup Water
1/2 Cup Fresh Lemon Juice (2-3 lemons)
3 Cloves Garlic, crushed
1/2 Tsp Salt
2 Tbsp Italian Broadleaf Parsley, finely chopped

RECIPE

Squeeze the juice from 2 to 3 lemons, through a strainer. You’ll need about 1/2 a cup. Set aside.

Peel, then crush three cloves of garlic. Set aside.
NOTE: If you are going to use a blender or food processor for this recipe there is no need to break out a garlic press. Just take the side of your chef’s knife and apply pressure with your palm until it gives way.

Pour 1 cup of prepared Tahini Paste into food processor.

Add garlic and lemon juice to paste.

Puree until white and creamy on high setting.

Now, with the processor on a low setting, add salt 1/4 teaspoon at a time and slowly add water a 1/4 cup at a time.

Sauce is ready when white, creamy, smooth, and tangy to the taste. You can add more salt of lemon juice if needed, but it should be good to go as is. You can serve immediately, but I think it’s best after it’s been refrigerated for several hours in an airtight container. Should last about a week.

When you are ready to plate this sauce, drizzle some Olive Oil on top, dust with Paprika, and scatter some chopped parsley over it.

SIDE NOTE: I’m sure many of you are saying to yourselves, “Great, Cave! You’ve given us a paste and a sauce made from the paste … now what?!?!”. Can’t say that I blame you, but I have to give you all the base recipes so that by the end of this epicurean excursion you’ll be able to make everything you see here, save for the pita bread and the falafel, for a Middle Eastern feast.
Why no bread? Well, I just leave the baking to the Cavewoman. As for the falafel, I’m not totally happy with my recipe yet so it’s just not ready to share yet. But, I think I may have discovered the magic ingredient … if it works again I’ll share it immediately.

Tomorrow, Israeli Salad!

Prep Time = 15 Minutes
Cooking Time = n/a
Makes 2 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Tahini Paste

This is the first, and perhaps most crucial, recipe of our week long culinary journey to the Middle East. You probably won’t want to eat it straight. But, if you are going to make just about any of the regional dishes, from Hummus to Falafel to Baba Ghannouj, you will need this simple little preparation as an ingredient. The good news is that you can make it ahead of time and it should last up to three weeks in the fridge.

INGREDIENTS

3 Cups Raw Sesame Seeds
1 Cup Olive Oil

RECIPE

Preheat oven to 350. Spread sesame seeds evenly on large baking pan with raised sides.

Place baking pan into oven to toast very lightly. You don’t want them starting to to turn brown. Be sure to toss and stir them often until done. Let cool for 15 minutes.

Prepare one cup of olive oil. I like to use Extra Virgin (insert joke here ;)), but regular works, too. Just stay away from using the “Light” or “Extra Light” varieties for this application.

Place cooled seeds into food processor. Add oil evenly.

Puree on high for 3-5 minutes, stopping occasionally to scrape sides with a rubber spatula. You don’t want any whole seeds left.

When smooth and creamy, pour into an airtight container and refrigerate until ready for use.

NOTE: There has always been a bit of confusion over the terms “Tahini” and “Tahina”. Some folks use them interchangeably … but they would be wrong. 😉 The way it was explained to me years ago by an Israeli chef, Tahin-EE is the paste which we are making here. Tahin-AH is the smooth, creamy, delicious sauce you pour over falafels, salads, kabobs, and more. Guess what’s on the menu for tomorrow?!?

Prep Time = 30 Minutes
Cooking Time = 5-10 Minutes
Makes 2 1/4 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.