This was filmed back in March. I finally managed to edit the video back in June but am just now doing the write-up and it's August. As a result, I have no idea precisely which ingredients I had to buy or what they cost me, and that grocery receipt is long gone.
Now that school schedules are finally settling down for the fall, I'm hoping to get back into a regular routine of cooking, editing & posting. Thanks again for watching!
TOOLS:
aluminum foil (optional but very helpful)
baking dish
cooling rack (optional)
food processor/blender
mixing bowl
INGREDIENTS:
Hummus:
1 can chick peas, drained
2 Tbsp olive oil
1 Tbsp dry parsley
1 tsp ground cumin
Juice of one lemon
4 cloves garlic, roughly chopped
2/3 C tahini
salt & pepper to taste
Meatloaf:
3 lbs ground beef
1 onion
5 cloves garlic
1 Tbsp dry thyme
1 Tbsp dry marjoram
1 Tbsp dry parsley
1 Tbsp dry rosemary
1/2 Tbsp ground cumin
salt & pepper to taste
HOW TO:
Hummus:
Combine ingredients and blend into a smooth paste. You can use either water or some of the strained chick pea liquid to thin it out if you like, but you'll want the hummus to be on the thick side for this application.
Meatloaf:
Combine all ingredients except the beef in a food processor and pulse until well chopped.*
In a bowl, combine beef with chopped aromatics and mix until evenly incorporated.
Spread meat mixture into a large rectangle 1"-2" thick on a sheet of foil.
Mound the hummus along one edge of the meat mixture.
Using the foil to help you, roll the meat around the hummus. Seal the ends of the loaf and transfer to a baking dish.**
Bake at 375° for 45-90 minutes.
Allow to cool 15-20 minutes before serving.
Music for this episode was Exploration No. 4 by The Hybiscus Journals. Download it for free here.
Also, please feel free to check out their newest record, "Chaotic Meditations"
* If you don't have a food processor, that's fine, just be sure to chop the garlic and onion very finely.
** Placing a cooling rack inside the baking dish will help raise the loaf out of its drippings during cooking.
Now that school schedules are finally settling down for the fall, I'm hoping to get back into a regular routine of cooking, editing & posting. Thanks again for watching!
TOOLS:
aluminum foil (optional but very helpful)
baking dish
cooling rack (optional)
food processor/blender
mixing bowl
INGREDIENTS:
Hummus:
1 can chick peas, drained
2 Tbsp olive oil
1 Tbsp dry parsley
1 tsp ground cumin
Juice of one lemon
4 cloves garlic, roughly chopped
2/3 C tahini
salt & pepper to taste
Meatloaf:
3 lbs ground beef
1 onion
5 cloves garlic
1 Tbsp dry thyme
1 Tbsp dry marjoram
1 Tbsp dry parsley
1 Tbsp dry rosemary
1/2 Tbsp ground cumin
salt & pepper to taste
HOW TO:
Hummus:
Combine ingredients and blend into a smooth paste. You can use either water or some of the strained chick pea liquid to thin it out if you like, but you'll want the hummus to be on the thick side for this application.
Meatloaf:
Combine all ingredients except the beef in a food processor and pulse until well chopped.*
In a bowl, combine beef with chopped aromatics and mix until evenly incorporated.
Spread meat mixture into a large rectangle 1"-2" thick on a sheet of foil.
Mound the hummus along one edge of the meat mixture.
Using the foil to help you, roll the meat around the hummus. Seal the ends of the loaf and transfer to a baking dish.**
Bake at 375° for 45-90 minutes.
Allow to cool 15-20 minutes before serving.
Music for this episode was Exploration No. 4 by The Hybiscus Journals. Download it for free here.
Also, please feel free to check out their newest record, "Chaotic Meditations"
* If you don't have a food processor, that's fine, just be sure to chop the garlic and onion very finely.
** Placing a cooling rack inside the baking dish will help raise the loaf out of its drippings during cooking.
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