“Had a cold hummus with pita bread, Under a delicious food, yellow or red. Might just have the appetite to cook- Urgent dinner by hook or crook. So that's just a humus humor spread.” -Ana Claudia Atunes
I wanted to post a cookie recipe, because October is National Cookie Month (happy dance!). However, I have been a little short on time and so I am not quite ready to post my first cookie recipe. So instead, I will appease you with something super healthy and delicious- hummus!
This past Spring I went back to upstate New York where I grew up, and on one occasion my mom, aunt and I went out for a little drink and a snack at a wonderful little wine bar in Delmar, NY called the Twisted Vine. We ordered several things off their appetizer menu, but the one thing that I really loved was their hummus. It came in a cute small crock surrounded by veggies. It was chunky, rustic and lemony. I was determined to come up with something similar. This is the result. Right now my favorite way to eat it is with tiny cooked fingerling potatoes in all colors. But of course, you could just as easily eat it with your favorite crudite veggies or pita chips. It's easy and keeps well for a week in the refrigerator. Of course it's super versatile and can also be made into your favorite flavors-drizzle with extra virgin olive oil(it doesn't have any added in) and some chopped fresh parsley , swirl in a little pesto to taste and sprinkle with toasted pine nuts, fold in in some roasted garlic to taste, or roast and finely dice a red pepper then stir in... whatever suits your taste best! For me I just keep it simple and sprinkle Smoked Paprika on top. Soooo good! Oh and it's so much fresher and vibrant tasting than anything store-bought that probably has preservatives and who knows what else. It's so easy to make, there is no excuse not to.
2- 14.5 ounce cans garbanzo beans (chickpeas), rinsed and drained well
6 Tablespoons Organic Tahini
juice from 2 Lemons (about 4 Tablespoons)
3 cloves garlic
1/3 cup water
1. Place all ingredients in the bowl of a food processor.
2. Pulse to combine until well mixed but rough textured.
3. Scrape into a bowl, sprinkle with smoked Paprika and serve with your favorite dippers.
"You don't have to cook fancy, complicated masterpieces, just good food from fresh ingredients. "- Julia Child
Julia's thoughts pretty much sum up my personal food philosophy. The simpler, the fresher, the better, with some exceptions, of course. Now that summer is here in the northern hemisphere, what better time to embrace fresh, good food than now? Farmer's markets are starting to get in more and more fresh fruits and vegetables and that should last up until some time in October. depending on where you live. I can't encourage you enough to seek out yummy local produce wherever you live.
This salsa recipe couldn't be easier and takes full advantage of summer's bounty. It combines all kinds of fresh veggies with a touch of prepared salsa to make a nice chunky and delicious salsa that could almost pass off for being a salad (I have been known to eat it by the bowlful, just sayin').
Couple suggestions- have everything cut into more or less the same size. That makes it easier to scoop and eat. If you are one of those people who can't stand the taste of cilantro, leave it out, or better yet, substitute fresh Italian parsley for it instead. The fresh green is beautiful and tasty. If you are going to serve it right away, feel free to add a bit of chopped avocado as well. You can't save any leftovers though, as the avocado will deteriorate quickly. Pretty much everything in the recipe can be adapted to suit your taste. Look at this recipe as just a guide to get you going. Mostly it should be chunky, delicious and fresh. Have that bag of chips on standby and let's get chopping!
Black Bean and Corn Salsa
2 heaping cups cherry or grape tomatoes washed and diced
1/2 cup red onion, peeled and diced
1/2 jalapeno pepper, seeded and minced, or to taste
juice of 1/2- 1 lime, to taste
1/3 cup lightly packed, cilantro leaves, chopped (or Italian Parsley if you are a cilantro hater)
3/4 cups cooked corn kernels off the cob (or frozen, thawed)
1/2 cup diced colored bell pepper (red, orange or yellow)
1 heaping cup black beans, rinsed and drained very well
3/4 cup prepared salsa (your favorite one)
small pinch of kosher or sea salt
1. Prep all of your ingredients and admire how beautiful and fresh it all is.
2. Place all the ingredients in a medium sized mixing bowl. Stir to combine. Taste and adjust seasoning (Salt, lime juice and jalapeno) as desired. I suggest tasting the salsa on the corn ship you will be serving it with before adding any more salt as the chips tend to have quite a bit of salt themselves.
3. Serve immediately with your favorite chips (also tastes great on grilled chicken breasts). Any leftovers can be refrigerated in an air-tight storage container for up to 3 days. Ole!