Monday, December 14, 2009

The Art of Deconstruction

Although Supper Club was all about cookies, we were healthy in that we gathered and ate salads! Years past had been cookie gorging, but lessons learned via tummyaches led to the women deciding that eating salads and then sampling a few cookies afterwards with some egg nog was the best way to feel good after meeting and eating.

I decided to wing it and make a salad that I consider a deconstruction of hummus. Instead of blending all the ingredients together, I left the chick peas whole and added the seasonings to make a delicious salad that I could not stop eating.

I admit that the aroma of cumin made me miss being in his mother's kitchen, talking to her as she made the most amazing roti and chick peas and dal and saag. Her pantry smelled like my grandmother's, and she reminded me of my grandmother who was strong and tough on the exterior but warm and loving on the interior. I had hoped to learn cooking Indian dishes from her, but it seems that I am going to have to teach myself in the end.

Next month's supper club theme is citrus, and I am already thinking about what to make. So far my list includes Greek lemon potatoes, orange beef, and key lime cookies.

Amy's Deconstructed Hummus Salad
3 15.5 oz cans of chick peas, drained and rinsed
2 tablespoons dried parsley flakes
1 small onion, finely diced
1 1/2 teaspoons cumin
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Combine all ingredients in a bowl and enjoy!

4 comments:

Joanne said...

I did a whole post about deconstruction not too long ago! I love the concept of it. This salad looks quite excellent. You can't go wrong with hummus...no matter what the form.

Your cooking club sounds like so much fun!

Sun said...

Hi.. nice posts.. I like ur blog.. Hope u will visit my blog too..

Foodycat said...

Citrus! My favourite - so many options! Lemon posset and Moroccan lemon chicken.

Michelle Brown said...

OMG, this is very close to one of my favorite snacks:

roll the chickpeas in olive oil and spices, then roast in the oven till the skins are crunchy.

It's an irresistable finger food!