Israeli Hummus

Garlic and fresh squeezed winter lemon shine in this hummus recipe, but the real stars are the pureed chickpeas and savory, nutty tahini. Pairing intentionally overcooked chickpeas with equal parts tahini makes this hummus rich, creamy and extra-smooth. Please note, substituting a can of chickpeas is perfectly acceptable, but we prefer to buy them in bulk. 

We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a deliciously creamy, balanced outcome.


1 lb dry chickpeas
1.5 tablespoons baking soda

  • Submerge the chickpeas in a bowl of water overnight. Make sure they are well covered and soaking up water for 24 hours.  
  • The next day, put the chickpeas in a pot of water with 1 teaspoon of baking soda.
  • Cook until they are super-soft -- they should be obviously breaking down.
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580 g lemon juice
65 g unpeeled garlic

Crush the garlic - the skins can stay on. Blend the crushed garlic with lemon juice on high for 3 minutes. Let this mixture sit for 30 minutes. Strain the liquid and discard the solids.

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925 g tahini
273g water (cold)
24 g salt

  • In a Kitchen Aid mixer with the whisk attachment, mix the tahini for 2 minutes on a low to medium speed to increase its creaminess.
  • Slowly add the garlic lemon juice mixture from the last step, and salt.
  • Slowly begin to add the water. Be sure to scrape the sides of the bowl with a spatula.

You can increase your speed, but high isn’t necessary. You’re looking for a very smooth texture reminiscent of salad dressing. 

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To finish:

  • Strain your cooked chickpeas but save the water.
  • Start to blend (using a food processor or blender) equal parts cooked chickpeas and the tahini sauce mixture from the previous step. (You may have some left over tahini sauce, so save that for salads.) 
  • If necessary, you can also use some of your chickpea water to loosen the hummus. This will prevent "watering down" the recipe and keep everything as rich tasting as possible. 
  • Season with more salt, and a little olive oil if necessary. 
  • Blend your hummus until it is super-smooth and creamy.

Garnish your hummus dish with herb oils, fresh herbs, or spices... you can use basically anything! We went with smoked paprika and an olive. 

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Buddha's Hand Citron - Yes! You should eat this thing.

Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves! 

Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves! 

Buddha’s Hand, likely originating in Indian more than 2,000 years ago, is considered a religious offering in Buddhist temples. The fruit acts as a symbol for happiness, longevity and good fortune, and is typically given as a New Year's gift.

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Buddha's Hand is a citron made of only sweet rind: no fruit, no pulp, no seeds, and no juice. It peaks in the winter months, and lucky for the Palouse, is available at the Moscow Food Co-op right now!


Here are a few ways to use this unusual and aromatic fruit:

  1. Eat it raw: The fruit works the same as anything you'd use lemon rind for: Thin slices or zested Buddha's hand are great for use atop salads or in vinaigrette, or to garnish dishes with an additional fragrant flavor. 
  2. Candy it: Buddha's hand lacks the bitter rind flavor of oranges and lemons, and is perfect for use in fruitcakes or unique cocktails. The candied citron pieces can be stored in a jar at room temperature for a few weeks, but can be refrigerated for up to six months. One 8 oz. fresh citron will yield about one cup of candied pieces. Follow this recipe by David Lebovitz to learn more! 
  3. Refresh your home: The Buddha's fruit is extremely fragrant. Slice pieces off to impart a lemony, fresh scent in different rooms. A few swipes with a Microplane or cheese grater will release a potent perfume.
  4. Make a liqueur: Buddhacello? Buddha's Hand is an ultra-aromatic alternative to the traditional Italian lemon infusion. We found this recipe from Theresa Blackburn that includes a recipe for Buddha's hand liqueur and an aromatic simple syrup recipe for use in subsequent cocktails! 

A Ploughman's Lunch

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The subject of great controversy and with a decidedly uncertain origin, the Ploughman's lunch is defined by the Oxford English Dictionary as "a meal of bread and cheese, typically with pickle and salad." 

While some insist the whole idea of a Ploughman's lunch was created in the 1960's as a marketing ploy to sell British cheese in pubs, others still promise it was the farm worker of yore's lunch of choice. Whether any farmhand ever partook in a ploughman's lunch or not, the simplicity of the menu option has captured the affection of millions ― even hopping the pond to show up on Michelin-starred menus like Longman & Eagle in Chicago.

Usually made of items that didn't need refrigeration ― a chunk of bread, a slice of dry cheese and an apple ― some variations on the classic have expanded to include animal proteins as well: recipes with ham, salami, or pâté are common, though most agree this is not a place for charcuterie. 

Regardless of the history or future of the dish, we are of the opinion that every chef (or lunch enthusiast,) should have their own version of a Ploughman's lunch. We at the Moscow Food Co-op have taken it upon ourselves to craft one we think you'll love ― even if you don't spend your days plodding through fields. Enjoy it with a medium-bodied beer, if possible.


The Ingredients

Cheese:

We went with a Palouse staple - Cougar Gold cheese, a white, American, sharp cheddar that is aged at least one year. Washington State University in Pullman, Wash., started making the cheese in the 1940's when the U.S. government and the American Can Company funded a WSU research project: develop cheese that can keep successfully in tin. These days, Cougar Gold is produced by Washington State University students, and sold in Ferdinand's Ice Cream Shoppe and all over the Palouse. 

Bread:

Our talented bakers are up at the crack of dawn every morning making a delicious assortment of from-scratch and gluten-free goods including bread, cookies, muffins, cupcakes, and pastries. We picked the dense, flavorful Seeduction bread, in the Gluten-free variety. The earthy and nutty undertones in this bread made it an ideal support to the bold and creamy flavors of the rest of the ingredients. 

Fruit:

Not generally baked in pies or made into jam, the high-water content of the Asian pear makes it a perfect contender for a Ploughman's lunch: ideal to be eaten raw! Ours came from Tonnemaker's Farm in Royal City, Wash. With a crisp, juicy texture, Asian pears are a fragrant, luxurious and refreshing aspect of the Moscow Food Co-op's Plougman's Lunch. 

Pickles:

Traditionally, pickles will come in the form of a large spoonful of Branston pickles, or pickled onions...but we went with something a little milder: cornichons from Napoleon in Seattle, Wash. Crunchy, briny and tart, these pickles accompany the other bold flavors seamlessly.

Accoutrements

While we agree that cheese, bread, fruit, and pickles are delicious on their own, we wanted to add a few more Northwestern flavors and textures. Salami, raspberry jam, mustard, a hard-boiled egg, and some garlic herb butter worked well to round out and expand the flavors of our Ploughman's lunch. This is a great place to experiment! Additional meats like ham, pâté, and anchovies are common, as are simple salads, and other sauces like chutney and mustard. 

Turkey Banh Mi with Quick-Pickled Cranberries

This recipe comes to us from Strongertogether.coop, which has more recipes and resources for Co-op shoppers everywhere.

Banh mi is a Vietnamese sandwich that melds French bread with the fresh, herbal flavors of Vietnam. This combination of savory turkey with tangy, fresh quick-pickled cranberries and carrot and a smear of creamy mayo makes for an exciting way to use up leftover turkey.

Ingredients

Quick-Pickled Cranberries

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  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped cranberries
  • 1 cup shredded carrot

Sandwich 

  • 1 or 2 baguettes, cut into
  • 4 6-inch lengths
  • 4 tablespoons mayonnaise
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 cups shredded turkey
  • 2 tablespoons fish sauce,more if needed
  • 1 teaspoon five-spice powder
  • 1 tablespoon sugar
  • 12 slices cucumber
  • 1 small jalapeño, sliced
  • 1/2 cup fresh cilantro, torn
  • Sriracha sauce (optional)

Preparation

  1. In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.
  2. Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.
  3. In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.
  4. Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.

Nutritional Information

530 calories, 9 g. fat, 50 mg. cholesterol, 2560 mg. sodium, 82 g. carbohydrate, 5 g. fiber, 29 g. protein