Quick Ideas Day 4: Classic Hummus

Hummus is one of those staple foods I always buy at the grocery store. We go through so much of it that I decided to start making my own.

I never thought I’d be saying that because Mike used to refuse hummus vehemently, but now he can’t get enough of it. That’s why I say you have to give everything a try, at least once!

Hummus is easy to make and healthy too—high in fiber and chockfull of other nutrients. There are 4 basic ingredients needed: garbanzo beans (a.k.a. chickpeas), tahini, lemon juice, and either water or olive oil.

The first time I didn’t have any tahini on hand so I used plain Greek yogurt. The result was tangy and bit sweet—not the authentic taste I was going for. So I sprung for some tahini and immediately after tasting the tahini version, I knew I wouldn’t go back to store-bought hummus.

Classic Hummus

Adapted from Barefoot Contessa

Makes about 3 cups

Ingredients:

· 2 cans of garbanzo beans/chickpeas, drained and rinsed (some liquid reserved, optional)

· 2 garlic cloves, minced (Tip: throw into processor first)

· 1/3 cup Tahini paste (can replace with sesame oil or paste)

· Juice of 1-2 freshly squeezed lemons

· 3 tablespoons water, olive oil or reserved liquid

· Season to taste: salt, cumin, paprika, etc.

· Other additions: cayenne pepper, hot sauce, roasted red peppers, edamame, etc.

· For garnish: chopped parsley, pine nuts, garbanzo beans, lemon wedge, drizzle of olive oil, etc.

Directions:

It’s simple: Throw everything in a food processor (fitted with a steel blade) and process until preferred consistency is reached (creamy to coarsely pureed). Garnish as desired.

Note: Everything is “to taste,” so start processing and taste along the way, adding more seasonings as need.

You can also make your own pita chips like I did. Cut mini-pitas into quarters, drizzle with some olive oil, and season with salt and pepper. Bake at 375° for about 10 minutes or until slightly browned.

Question: What’s your favorite hummus flavor: classic, roasted red pepper, lemon, garlic…? Do you prefer homemade or store-bought hummus; why?

Goat Cheese and Tomato on Focaccia Bread

One of my favorite snacks is goat cheese spread on bread with a slice of tomato and seasoned with salt and pepper. It’s simple and delicious.

I was able to pick up all the items at the farmers market and thought I would give a shout-out to the local vendors:

I purchased double cream chèvre (thyme and white pepper flavor) from First Light Farm & Creamery based in East Bethany, NY. They offer sustainably produced artisanal cheese made with cow’s and goat’s milk. This fall they’re introducing a pumpkin chèvre and I cannot wait to try it. You’ll soon notice that I love all things pumpkin and come fall, this blog will be loaded with pumpkin recipes.

Next, I got my hands on some organic tomatoes from Burning Bush Gardens in Rochester, NY. These sustainable farmers use an intensive soil-building program to produce high-quality, well-mineralized food.

Finally, I had to choose between many tempting breads. I settled on organic rosemary focaccia bread made by Bread For All, a community supported bakery in Rochester, NY. Bread For All is job-training program for local unemployed community members.

A twist on this snack is to add fresh basil (I used some from my mother’s garden) and a drizzle of olive oil and balsamic vinegar.  I prefer it without because the balsamic can overpower the other flavors, but it’s a good variation.

Enjoy this snack anytime of the day… I know I do!