“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.
Welcome to my blog! I am a wife, mother ,former pastry chef, pet mom and creative who is exploring art, trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I live in Northern Colorado where I love to cook, play with art supplies, hike and ride my bike. Thank you for visiting!