Friday, January 20, 2012

Pickled horseradish hummus

pickled horseradish

The pickles I made are all gone. But what about the veges I pickled them with? Well, though the celery was too sad and limp for anything, the onions were delicious on burgers. Now I'm left with the horseradish, swimming around in its magic, murky brine. It seems too good to waste. How about adding it to hummus?

Most recipes for hummus include tahini. But I don't use that much; the jars I buy always seem to reach a very ripe old age in the fridge. So today I simply used olive oil. It's a nice match for the brightness of the horseradish.

1 clove garlic
2 pieces (roughly 3/4" square) pickled horseradish
1 can chickpeas, rinsed and drained
Juice of 1 lemon
4 T olive oil
1/4 t salt
pepper to taste

In a food processor, chop up the garlic and horseradish, then add the remaining ingredients and pulse until smooth and blended.
Spread on toasted pita bread or try it on rosemary crackers.

Now the only question, as Jay says, is whether this is "Yummy hummus" or "hummy yummus!"

(P.S. Have you subscribed to Smalltropolis yet?)
Wren with hummos

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