Over the weekend I was taking my puppy for a walk around the neighborhood, and was deep in thought of what to do with a couple blood oranges I picked up from the market. I think about recipes most of the time I am walking the pup... It's so nice to slow down for 30 minutes a day and enjoy being outdoors with an open mind. I swear other than the unconditional love and cuddles, it is one of the best reasons to have a dog! Anyways, as you know, blood oranges are only in season for a very short time of the year. If you happen to see them, buy em quick! For some reason this makes them extra luxurious in my mind... a rare gem of citrus fruits? Maybe not, but I did want to do something special.
It was on this walk I decided to try to create a blood orange hummus. I am a enormous fan of hummus, and knew that a basic recipe mostly always calls for lemon juice. So why not replace blood oranges with lemons? I was so delightfully surprised with the result. I didn't have any tahini on hand, but I don't think it's essential with this particular take on tahini-free hummus. I also added cumin, ground ginger, and little bit of tumeric for the pretty orange coloring and the health benefits. The result was a union of spices that loudly comes together and complements the tangy blood orange juice. This hummus is exciting, full of flavor and oh-so lovely.
The recipe was inspired by this week's selection for the Food Matters Project, which adapts recipes from the the Food Matters Cookbook. This week's post is hosted by Erin from "Naturally Ella". Check out with other bloggers did with Mark Bittman's "Hummus Served Hot" recipe here.
Blood Orange Hummus
2 cup chick peas, rinsed
2 cloves of garlic
1/4 cup extra virgin olive oil
1/2 teaspoon of cumin,
1/4 tsp turmeric
1/8 tsp ginger and paprika
salt and pepper
1 blood orange (about 1/3 cup juice)
|From clockwise: paprika, cumin, tumeric and dried ginger|