Homemade-Hummus-2

Shop & Preparation

Shopping List

  • 1 x Packet phyllo pastry (unthawed 24 hours before)
  • 3/4 Cup vegetable or olive oil
  • 2 x Medium onions
  • 10 x Uncooked spinach leaves
  • 1 x Teaspoon dill
  • 2 x Tablespoons all-purpose flour
  • 4 oz Feta cheese
  • 4 x Eggs
  • ¾ Pound butter
  • 1 x Can chickpeas (19.5 oz)
  • ¼ Cup tahini
  • 1 x Garlic clove
  • ¼ Cup lemon juice OR 1 x large lemon
  • ½ Teaspoon cumin
  • ¼ Cup water
  • Salt and pepper

Yields: 24 x Spanakopita triangles; 250g Hummus

24 hour pre-event prep:

  • Wash, de-stem, chop and steam your spinach. To steam, do not shake the leaves dry, allow water to cling and place in a medium-large saucepan over high heat with the lid on for 3-4 minutes. Allow to cool naturally then place in the fridge overnight.
  • Take phyllo pastry out of the freezer and allow to thaw overnight.

Spanakopita

Ingredients:

  • 1-Package phyllo pastry (unthawed 24 hours before)
  • ½ Cup vegetable or olive oil
  • 2 Medium onions, chopped
  • 10 Uncooked spinach leaves
  • 1 Teaspoon dill
  • 2 Tablespoons all-purpose flour
  • 4 oz Feta cheese, crumbled
  • 4 Eggs, lightly beaten
  • ¾ Pound butter, melted

Preheat oven: 350 degrees F
Yields: 24 triangles

Method

Step 1

  • On medium heat, add oil into saucepan to warm up
  • Add chopped onions and stir until softened
  • Mix in spinach, dill and flour
  • Combine for 3-5 minutes until the mixture is absorbed
  • Remove from heat and add crumbled feta and beaten eggs

Step 2

  • Pull one single sheet onto to kitchen counter. Brush melted butter over phyllo sheet. Pull another sheet over the buttered one and follow the same method.
  • With a sharp knife, cut six length wise strips. Add one tablespoon of the filling at the bottom of each strip. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling until done. With the melted butter brush the triangles.
  • Put buttered triangles onto parchment line baking sheet. Bake for 20-30 minutes or until golden brown. Repeat process bake and cool. Yields: 24 triangles

Hummus

Ingredients:

  • 1 Can chickpeas (19.5 oz)
  • ¼ Cup tahini
  • 1 Crushed garlic clove
  • ¼ Cup lemon juice OR a large squeezed lemon
  • 2 Tablespoons olive oil
  • ½ Teaspoon cumin
  • ¼ Cup water
  • Salt to taste
  • Pepper to taste

Method

  • Add rinsed chickpeas and tahini in your food processor or use your muscles and a potato smasher.
  • Add the above ingredients and mix.

The beauty of hummus is you can experiment with added ingredients.

Some additions include: Smoked Paprika, Red Pepper Flakes, Roast Peppers and Roasted Beets.