Olive Hummus

(about 3 cups)

Hummus has got to be one of the easiest things to make at home, and in my opinion it tastes much better than the ready made stuff. I usually intend to make a simple one with just a bit of garlic and lemon juice, but invariably I end up coming across something in my refrigerator or pantry and add that to the mix.

This time it was olives, and the hummus turned out great.

1 25 oz can chick peas (garbanzo beans), drained
1/2 cup tahini paste
1/2 cup olives, I used a combination of kalamata and spanish
1/4 cup water
3-5 tbsp freshly squeezed lemon juice, to taste
2 tbsp olive oil
1-2 cloves of garlic, roughly chopped
freshly ground black pepper
salt, if needed

Place everything, except the salt, into the bowl of a food processor, and process until smooth. Check for seasoning. Add the salt if needed.

Serve with pita bread or crackers. Drizzle with a bit of olive oil if you wish.

Siniyeh Bitaheena (Seniyeh); Ground Lamb with Tahini

(about 4-6 servings)

I have lamb once (maybe twice) a year, around this time, in the spring. Usually I make an Indian stew of lamb chunks braised in a sauce made with peppercorns and cardamon pods.

This year I decided to make Siniyeh instead. I had this dish for the first time years ago in Toronto, at the Jerusalem, a restaurant on Eglinton Avenue. After all these years, I still order Siniyeh whenever I return to Toronto for a visit. I love this dish so much, I have never tried anything else on their menu. :)

1 1/2 lbs lamb, ground
1/4 cup fresh parsley, chopped
3 tbsp fresh mint, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp cardamon
salt and freshly ground pepper to taste

1 tsp olive oil

2/3 cup tahini
juice from 1 large lemon, about 1/4 cup
1/3 cup water
2 tbsp pine nuts, lightly toasted


Preheat oven to 375 degrees F.

In a large bowl, thoroughly combine ground lamb, parsley, mint, onion, garlic, cinnamon, cardamon, salt, and pepper.

Brush a 13 x 9 inch baking dish with the olive oil. Pack the meat mixture evenly in the bottom.

Bake for 20-25 minutes, or until browned on top. The meat mixture will pull away from the sides.

Combine the tahini, lemon juice and water. Spread that evenly over meat and sprinkle the pine nuts over the sauce. (I have no idea why this time the tahini sauce thickened to a paste-like consistancy after adding the lemon juice and water. Whenever I have made this before, the opposite was the case and I had to pour the tahini mixture over the meat.)

Reduce the temperature to 350 degrees F.

Bake another 15-20 minutes, or until the top is lightly browned.

Serve with rice.

Roasted Red Pepper Hummus

(about 2 cups)

Last night by the time I got home with the groceries, I didn't feel much like cooking. So, I made some hummus which is always quick and easy.

I was going to make a simple one with lemon juice and garlic when I noticed a jar of roasted red peppers I had picked up on sale a couple of weeks ago.

1 16 oz can chick peas, drained (garbanzo beans)
1/2 cup roasted red pepper  (I used some from a jar although this would probably be better if you roasted a couple of fresh ones).
1/4 cup tahini (sesame seed paste)
1/4 cup water
1 clove garlic
1 tbsp sweet paprika
1/2 tsp hot paprika
pinch of cumin
3 tbsp fresh lemon juice
2 tbsp olive oil
salt and freshly ground black pepper to taste

Place all the ingredients into the bowl of a food processor and process until smooth.

Serve with pita bread or crackers