Smooth and Creamy Hummus

The season of parties and get-togethers is upon us! I love having a batch of hummus ready at the go, as it makes such a lovely appetizer. Although I already have already shared a yogurt based hummus recipe, this recipe is for a traditional hummus. Please spare yourself and your guests from the premade gloop sold in grocery stores, and spend 5 minutes to whizz together this delicious and healthy Middle Eastern dip. You won’t regret it, promise 😉

(Recipe adapted from Amanda’s Plate)

 

 

Hummus

(Overnight)

Yield: 5 – 6 Cups

Ingredients:

  • 2 cups dried chickpeas
  • ½ teaspoon baking soda
  • 2 cloves garlic
  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • 1 ½ teaspoons salt
  • ½ – 1 cup water, as needed, cold
  • Olive oil, as needed, for garnish

Directions:

In a large bowl, soak chickpeas in cold water overnight.

Drain chickpeas and transfer to a large vessel. Cover with cold water and add baking soda. Bring to a boil over medium heat and cook, skimming any foam that rises to the surface, until the chickpeas are cooked through and tender, about 30 to 45 minutes. Drain and cool slightly for a few minutes.

In the bowl of a food processor, combine cooked chickpeas, garlic, tahini, lemon juice, and salt. Begin running the food processor, and slowly add water until desired consistency is reached.

Transfer hummus to a shallow bowl and drizzle with olive oil.

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Sundried Tomato Dip

Since becoming the owner/manager/parent of two Littles, I’ve come to realize that I am a big snacker. Like, huge. It might or might not have to do with the fact that I no longer have the time to sit down and enjoy a meal. Forget meals, even bathroom breaks are a luxury of the past. And showers? Pssh, ain’t nobody got time for that! (After rereading this, I realize that I must sound really disgusting, but this girl is just trying to keep things real 😉 )

Anyway, back to the topic at hand- snacks! I love having some kind of snack at the table when I have friends over, and dip is one of those things that everyone loves. Whether it be adults or children, everyone enjoys scooping their favorite veggie or chip into a bowl of their favorite dip.

Today’s recipe, a Sundried Tomato Dip, is a welcome departure from the usual salsa and sour cream and onion dip. It’s creamy, flavorful, and versatile enough that it could be delicious as a condiment in burgers, wraps, and sandwiches. In fact, I think I’ll be throwing together some chicken sandwiches with whatever leftover dip I have 🙂

(In some fun news, I’ve joined the talented team of ladies at Macaron And On, and this post comes from me as one of their food contributors.  For those who are coming over from Macaron And On, welcome! I hope to get to know you better and see you around more often 🙂 )

 

SundriedTomatoDipPic

 

Sundried Tomato Dip

Yield: Approximately 2 Cups

Ingredients:

  • 8 ounces cream cheese, at room temperature
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup sundried tomatoes (approximately 8 tomatoes; either oil-packed or dry-packed may be used. If using oil-packed, blot dry. If using dry-packed, rehydrate by submerging in boiling water for one hour; blot dry and use as directed.)
  • 2 teaspoons Louisiana-style hot sauce
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 2 green onions, thinly sliced

Directions:

Combine cream cheese, mayonnaise, sour cream, tomatoes, hot sauce, salt, and black pepper in the bowl of a food processor. Pulse on high speed until completely smooth, making sure to scrape down the sides of the bowl in between pulses. Fold in green onions.

Serve with choice of accompaniments. Dip may be made up to three days in advance and must be stored in the refrigerator.

Salsa

The last few weeks have been such a whirlwind.  We had just gotten back from Texas, and last weekend we flew out to California and surprised my family! We didn’t tell anyone that we were coming and surprised the living daylights out of everyone 😀 We set our son, Zuni, in his stroller in front of my parents house, rang the doorbell, and hid behind a car to watch their reactions.  Both my mom and dad were frozen in shock!  Although it was a short trip (3.5 days), it was wonderful nonetheless.

Now that we’re back and finally getting some much needed rest from travelling so much, I thought that I should share my trusted Salsa recipe.  The wonderful and talented Asiya shared it on her blog, and since then it has become a hit in our home as well.

 

 

Salsa

Yield: Approximately 2.5 cups

Ingredients:

  • 1 (10 oz.) can diced tomatoes with green chilies
  • 1 (14 oz.) can diced tomatoes
  • ½ small onion, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 lime, juiced
  • Handful cilantro, roughly chopped
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon cumin powder

Directions:

Combine all of the ingredients to a food processor and pulse until a desired consistency is reached.