We're having falafel for dinner tonight, but I made a new hummus recipe to go with it. I really like my usual recipe for it, but this weekend I happened upon a different issue of Cook's Illustrated--Summer Entertaining--so of course I had to buy it. There was a recipe in it for "Best Hummus" and I figured it was worth trying since everything else I've made from any Cook's Illustrated has been fantastic.
Restaurant Style Hummus from Cook's Illustrated
1/4 cup water
3 Tablespoons lemon juice
6 Tablespoons well stirred tahini
2 Tablespoons extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
pinch of cayenne
about 1 Tablespoon chopped fresh cilantro
Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish.
Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy.
Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.
*****
This is good hummus, but I think I like my usual hummus recipe better. I think this one needs a little something more, but I'm not sure what. Plus mine is a lot lower in fat--six tablespoons of tahini packs a lot of flavor but also a lot of fat.
Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts
Monday, July 6, 2009
Monday, June 8, 2009
Shower Food
We are back from our quick weekend jaunt to Boise. It was so great to see my best friend--I really miss her. :( We've known each other since our ages were single digits. I'm so excited for her to be a mommy. She and her husband are going to be great parents. Her shower was a lot of fun, and I really enjoyed putting together all of the food. We had a ton, but a lot of it was eaten, so it must have been a hit. I figured I would list everything I made in one post, linking to previous posts of recipes and posting ones I haven't done before. So, here goes!!
Hummus
Smoked Salmon Dip
Vegetable Dip
Floating Island Punch
Confetti Pasta Salad
Chile Cheese Spirals
4 ounces cream cheese, at room temperature
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) chopped ripe olives, drained
4 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa
COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
SPREAD 1/2 cup cheese mixture on each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
Pioneer Woman's Mystery Rolls
2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits
Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
Queso Dip
1 lb. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
MIX ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Original Crackers or tortilla chips.
*****
I think that was it. Oh, I did a baked brie, but that's just puff pastry around a wheel of brie, so not really worth posting a recipe. I need to upload my pictures and look at the food spread to see if I missed anything. We also bought a few things from Costco--their turkey roll sandwiches, shrimp cocktail, a broccoli salad, fruit and veggie trays, sliced cheese for cheese and crackers. The Mystery Rolls were fantastic...I think I'm going to make them to bring to Bunco later this week. I couldn't stop eating them. They were especially tasty with some of the smoked salmon dip on them. Yum!
That's the boy sampling some of the food.
Hummus
Smoked Salmon Dip
Vegetable Dip
Floating Island Punch
Confetti Pasta Salad
Chile Cheese Spirals
4 ounces cream cheese, at room temperature
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) chopped ripe olives, drained
4 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa
COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
SPREAD 1/2 cup cheese mixture on each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
Pioneer Woman's Mystery Rolls
2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits
Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
Queso Dip
1 lb. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
MIX ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Original Crackers or tortilla chips.
*****
I think that was it. Oh, I did a baked brie, but that's just puff pastry around a wheel of brie, so not really worth posting a recipe. I need to upload my pictures and look at the food spread to see if I missed anything. We also bought a few things from Costco--their turkey roll sandwiches, shrimp cocktail, a broccoli salad, fruit and veggie trays, sliced cheese for cheese and crackers. The Mystery Rolls were fantastic...I think I'm going to make them to bring to Bunco later this week. I couldn't stop eating them. They were especially tasty with some of the smoked salmon dip on them. Yum!
That's the boy sampling some of the food.
Friday, February 27, 2009
Hummus
I'm not sure what's on the menu for dinner tonight. I'm feeling better, but the husband is meeting a friend for happy hour, so it's just the boy and me. The boy wants pizza, but I'm still tired of pizza after our pizza-fest last weekend (Friday night for the boy's birthday, Saturday at his party, and Saturday night for dinner since there were leftovers). I need to be figuring it out since it's 4:30. Sigh.
Anyway, Jen B. reminded me this week of one of my favorite sandwiches that I had forgotten about, HLT--hummus, lettuce, tomato. They're so tasty, really healthy, and super easy to make. I hadn't made hummus in a long time, so I made some this afternoon. I used Jen's recipe for it since the last time I made my usual hummus recipe I was really disappointed with the results.
Jen's Hummus: Plain
Ingredients:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
1-2 garlic cloves (depending on how sharp and garlicy you like it)
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup of feta cheese
2 Tablespoons of tahini
Directions:
In food processor blender, puree all the ingredients with 1-2 tablespoon water. Add more olive oil and salt, if needed.
*****
Wow. This is awesome hummus. I called Jen after I had first tasted it to tell her how much I liked it. I can't stop eating it. i need to put it in the fridge so I don't eat the whole batch of it in one sitting. Yum!
Anyway, Jen B. reminded me this week of one of my favorite sandwiches that I had forgotten about, HLT--hummus, lettuce, tomato. They're so tasty, really healthy, and super easy to make. I hadn't made hummus in a long time, so I made some this afternoon. I used Jen's recipe for it since the last time I made my usual hummus recipe I was really disappointed with the results.
Jen's Hummus: Plain
Ingredients:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
1-2 garlic cloves (depending on how sharp and garlicy you like it)
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup of feta cheese
2 Tablespoons of tahini
Directions:
In food processor blender, puree all the ingredients with 1-2 tablespoon water. Add more olive oil and salt, if needed.
*****
Wow. This is awesome hummus. I called Jen after I had first tasted it to tell her how much I liked it. I can't stop eating it. i need to put it in the fridge so I don't eat the whole batch of it in one sitting. Yum!
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