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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Chicken Chili

There’s definitely a nip in the air, and when it gets cold there is nothing better than a bowl of steaming hot chili. There is already a beef-based chili recipe here on the blog, but I wanted to switch things up this time and give chicken chili a chance. I found this recipe on Sally’s Baking Addiction, and adapted it to be cooked traditionally on the stovetop. The recipe comes together fast, and yields a flavorful and healthy meal. With autumn finally settling in and winter fast approaching, it looks like there is a lot of chili in my near future 😉

 

 

Chicken Chili

Yield: 4 Servings

Ingredients:

  • ¾ – 1 pound boneless chicken breast
  • 1 tablespoon oil
  • 1 (14 ounce) can corn, rinsed and drained
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes, drained
  • 1 (8 ounce) can tomato sauce
  • ½ cup water
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • ½ bell pepper, any color, diced
  • ½ jalapeño pepper, seeded and minced
  • 1 ½ teaspoons cumin powder
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt

Directions:

Heat oil in a large vessel over medium high heat. Add chicken and cook until no longer raw. Reduce heat to medium low and transfer chicken to a plate and shred.

Add remaining ingredients and shredded chicken to the pot and stir. Cover and cook until thick and bubbly, about 30 minutes.

 

Chicken Pitas With Spicy Garlic Sauce

It’s reveal day for the monthly Muslim Food Blogger Challenge! This month’s challenge was to try a fellow Muslimah blogger’s recipe. To be very honest, this was hard for me. I follow a large number of amazing and creative Muslimah bloggers, and I had the hardest time narrowing them all down to one. Whose recipe do I share, or whose do I exclude? Do I share a recipe that I make often, or do I share something that was made for a special occasion?

The truth is that the Muslimah blogging community is a large community, and it is ever growing. Our community spans across the globe, and is full of wonderful, creative, and supportive women. We are a patchwork quilt, made up of different colors and fabrics and various textures and grains. I have leaned on this wonderful community for support, and they have not only supported me, but have lifted me up. Each of you hold a special place in heart, and I pray that The Almighty raises you in His ranks.

 

***

 

Today I am sharing a recipe from This Muslim Girl Bakes. It is a chicken pita with spicy garlic sauce. I’ve made this multiple times, and each time it is a hit. The first time I made it, I made homemade pitas (!!!) to serve with them, and omg, so so good! The times I’ve made it after, I just used store-bought pita due to time constraints. If you have the means and time to do so, I would highly recommend making you own pita bread. It’s so easy, and tastes infinite times better than store bought.

Back to recipe- the marinade on the chicken is amazing! Obviously the longer you allow it to marinate, the better, but if you’re pressed for time it tastes good even with a 20 minute stand. I must add that the spicy garlic sauce is phenomenal! It’s so good in these pitas, and I imagine it would be amazing used as a burger sauce as well!

As always, I look forward to these challenges each month. I’m excited to see what everyone is sharing for this month’s challenge, and if you also would like to take a look, just click on the button below:

 

 

Chicken Pitas With Spicy Garlic Sauce

Yield: 4 – 6 Servings

Ingredients:

For Chicken:

  • 1 ½ – 2 pounds boneless chicken breasts, butterflied
  • 6 cloves garlic, peeled and minced
  • 1 lemon, juiced
  • ¼ cup yogurt
  • ¼ cup olive oil
  • 1 teaspoon allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ¾ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon coriander powder
  • ½ teaspoon ground cinnamon

For Spicy Garlic Sauce:

  • 1 lemon, juiced
  • 1 cup mayonnaise
  • ½ cup yogurt
  • 2 tablespoons sriracha sauce or chili garlic paste (sambal oelek)
  • ½ teaspoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste

For Pitas:

  • Pocket pita bread, lightly toasted, as needed
  • Tomatoes, sliced, as needed
  • Lettuce, shredded, as needed

Directions:

Prepare Chicken:

In a large bowl, whisk together all ingredients except chicken, until smooth. Add chicken and mix well. Cover and allow the chicken to marinate for at least 30 minutes (up to overnight; if marinating longer than a few hours, refrigerate marinated chicken.).

Heat a large vessel over medium high heat. Add chicken and remaining marinade. Cover and cook until golden brown, about 10 minutes on each side. Once chicken is cooked through, increase heat and cook off as much of the marinade as possible without burning the mixture. Remove from heat and set aside.

Prepare Spicy Garlic Sauce:

In a medium bowl, whisk together all ingredients until smooth. Taste and adjust seasonings accordingly. Set aside.

Assemble Pitas:

Once the chicken is cool enough to handle, shred or slice into desired size pieces.

Place chicken, tomatoes, and lettuce inside the pita. Top generously with spicy garlic sauce.

Tex-Mex Omelette

I’ve mentioned in the past that I absolutely love breakfast foods. Waffles, pancakes, French toast, eggs, hash- you name it, I love it!

I particularly enjoy eggs, cooked in any style. I love making omelettes and stuffing them with a variety of fillings. I stumbled upon this recipe several years ago for a Tex-Mex inspired omelette, and have been making then on and off since then. I recently made this when a Texan born-and-bred friend came to visit, because if there’s one thing that all Texans and Californians have in common, it is our shared love of Mexican inspired food 😉

 

 

Tex-Mex Omelette

Yield: 2 Servings

Ingredients:

  • 3 eggs
  • 2 tablespoons water, optional
  • 1 tablespoon unsalted butter
  • ½ cup refried beans
  • ¼ cup shredded Mexican blend or Colby Jack cheese
  • Salt, to taste
  • Ground black pepper, to taste

For Toppings:

Directions:

In a small bowl, whisk eggs, water (if using), and salt until frothy. Set aside.

Melt butter in a 10-inch skillet over medium low heat. Pour eggs into pan and sprinkle cheese (save a little bit to use as a topping) over the top. Spoon the refried beans over half of the omelette. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish, sprinkle on remaining cheese and black pepper, and serve with desired toppings.

Pico De Gallo

Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode.  Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.

This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables.  Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness.  Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest.  Not a single tomato. Zero. Zilch. Nada.

😐 😐 😐

In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.

(Recipe adapted from Serious Eats)

 

 

Pico De Gallo

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ pounds tomatoes, diced
  • ¾ teaspoon salt
  • ¾ cup diced onion
  • ½ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno, minced

Directions:

In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.

Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.