Thursday, October 25, 2012

Hummus and Garlic Toasts

Since lobster prices are still gloriously low, we had another mini lobster fest with a good friend of ours! You can read about how to cook lobsters here.


Since we got nice, small 1lb guys, we made a few appetizer sides. We got a nice mix of olives to snack on, and Tyson made home made hummus. I made my famous garlic toasts to dip into it. 

For the hummus you will need the following:
3 cans of garbanzo beans
1 tablespoon olive oil
6 cloves of garlic pan fried or roasted
juice of 1 lemon
1/2 teaspoon of sesame oil (we didn't have any tahini on hand, so we just used a little sesame oil instead)
Put everything into the food processor (or the blender if you don't have a processor).

 Blend until smooth and refrigerate until cool.


For the toasts you will need:
1 baguette (I bought 2 at costco, and pre-sliced the second & left it in the freezer for next time)
6 - 8 cloves of garlic
1/4 cup of olive oil
1 teaspoon of anchovy paste or 1 filet of anchovy (you won't taste the fishiness, but the garlic sauce falls a bit short without it)
juice of 1 lemon
dash of cayenne pepper
1/2 - 1 teaspoon of salt (depending on how much anchovy you use. When I make it for just me & Tyson I use more anchovy & less salt, but for others, less anchovy & more salt)
Make sure you use a good quality kosher salt, not iodized table salt.
1 teaspoon of whole or cracked pepper corns
1+ teaspoon herbs de provence


Blend up all your spices, oil and garlic until smooth. Be careful not to over blend as it will turn the oil a bit bitter.

 Slice up your baguette into 1/4" thick slices.

 Lay out your slices on a baking sheet.


Spoon out your sauce onto your bread slices. Be generous.

 Heat up your oven to 350 (this is not needed to be precise, if you happen to be doing something else in your oven, but want to toss these in, go ahead...just adjust your cooking time.) I baked them for about 20 minutes, but keep an eye on your toasts...some ovens are better than others. The idea is to toast until golden, but not over cook. If you over cook, they get REALLY crunchy! Not a bad thing, but they can scrape up your mouth a bit.

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