Hummus isn't really that tough, and if you've made it ever at all you've probably used all the same ingredients--I know I always have. But it's the technique and ratios that make this recipe the best version of hummus I've ever had. It's so light, so creamy, and so nutty--just divine. If you like yours all chunky, you won't like this, but you should try it anyway, THAT is how good it is. As always, you can use this basic recipe to make a few different varieties ( I like to mix in roasted red peppers or Kalamata olives for a flavored hummus).
- 3 Tbsp juice from 1 or 2 lemons
- 1/4 cup water
- 6 Tbsp Tahini, stirred well
- 2 Tbsp olive oil
- 1 14oz can of chick peas, drained well
- 1 small clove of garlic, minced or pressed through a garlic press
- 1/2 tsp salt
- 1/4 tsp ground cumin
- pinch cayenne pepper
In your food processor, combine the chick peas, garlic, salt, and cumin, and the cayenne if using (I also add a few quick grinds of pepper). Process this until the chick peas are almost completely ground, and scrape down the sides of the bowl. ***THIS NEXT PART IS WHAT GIVES YOU FLUFFY, CREAMY HUMMUS, SO FOLLOW IT EXACTLY***. With the machine running, slowly pour in the lemon juice mixture in a steady stream. Once that is completely incorporated, scrape down the bowl and start the machine again. Run for about 1 minute, then with the machine still running, slowly drizzle in the tahini and oil mixture, and process until everything is smooth and creamy, about 15 seconds. What you've just done is use the tahini and oil to make an emulsion, like how oil and an egg will make mayonnaise eventually. Super creamy hummus, you did it! Serve at room temperature, drizzled with a bit of extra olive oil, with pitas, cucumbers, olives, feta, carrots--whatever you like, it will be great with this hummus :)
Walnut Lemon Pesto with Ricotta
I love this recipe so much, I want to marry it.
- 1/2 cup walnuts, chopped and toasted
- 3-5 Tbsp Olive Oil
- 18 fresh basil leaves (or roughly a handful)
- 1 minced clove garlic
- zest of 1 lemon
- salt and pepper, to taste
- 1 small tub ricotta cheese (15oz)
Red Onion and Poppy Seed Dressing
This comes courtesy of Paula Deen, it's the dressing for her Strawberry and Hearts of Palm salad, but I think it's dynamite for any salad. I've adapted it just slightly.
- 1/3 cup cider vinegar
- 3/4 cup sugar
- 2 Tbsp fresh lemon juice
- 1 tsp salt
- 1 cup vegetable oil
- 1/4 a small red onion, *grated finely*
- 1 1/2 Tbsp poppy seeds
- 1 tsp dry mustard
- 1/2 tsp paprika
Okay guys, enjoy the recipes and if you try them, please let me know how it went! I'm off to spackle a wall, and tonight, I start pottery classes again, woo hoo!!!
Love from Blue Meadow Lane...