Hummus with Potsticker Chips

[aargnzarf]

My sister and I were cleaning out the kitchen and had a few items we had no clue what to make. The big item was a package of potsticker wraps that had defrosted the night before. What to do? Jaime had an idea to make chips out of the dough circles. I left that to her.

Her technique that resulted in slightly browned, pleasantly crispy chips that hold up to dipping:

Heat skillet on medium heat.
Put a small amount of peanut oil in the pan.
Coat dough rounds with arrowroot starch by tossing in powder and rubbing off excess with fingers.
Fry until golden brown bubbles appear on each side.
Lightly salt the warm chips with kosher salt.

Meanwhile I made some hummus from scratch. First make tahini in the blender:

Tahini (Sesame Seed Paste) Recipe

Ingredients
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water

Instructions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.

I left the tahini in the blender and added all the ingredients for the hummus:

2 garlic cloves, minced and then mashed
1 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
tahini
1/6 cup freshly squeezed lemon juice
1/4 cup water
1/8 cup olive oil
1/4 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

We didn't have any pine nuts, but they would have been really good. We didn't bother with the wilted parsley in the trash.

Last thing we did was make a yummy tomato variation. To make this mix in some double stregth tomato paste to taste. You have to be pretty careful, it goes from not being especially tomato-y to being overpowering pretty quck. Crumble in some dried basil leaves to taste. Round out the flavor with some vindaloo seasoning. We used Penzeys.

[510dat]

now that sounds tasty.

[aargnzarf]

we have leftovers :] want to come sample?

[jeff]

Sure, e-mail me some.
Nice avatar pic

[aargnzarf]

The hubby picked up a new battery charger for the camera... though he won't be back with it for another month... yay, month long business trips to Dublin, Ireland. Maybe I'll get a chance to photograph some food porn after that ;]~

I forgot to mention the chips tasted really buttery. We did a little experiment with the last couple of dough circles by not coating them with the cornstarch and frying them the same way. They were still good, but they didn't have the nice creamy texture that the other chips had, and the buttery flavor was slightly less pronounced, and they tasted more... well, generically chippy. I would definitely keep the light coating. I don't know what made the chips taste so buttery, but they were!

AB = geek love