Hummus

Hummus is a divisive subject in my family. Some of us like it creamy, some like it a little chunky (I’m with you; I think the chunky hummus lovers are crazy too). Some adore store brand hummus such as Sabra, while others scoff at its pasty texture (yeah, this is the chunky hummus lover).

Personally, I’m fine with store bought or homemade, but I recently had a hummus awakening that drove me to make some myself and to try a couple new seasonings. “What could this revelation have been?”, you wonder. Answer: I went to a restaurant on the west side a few months ago called Hummus Kitchen. And. Their. Hummus. Was. Phenomenal. Like, can’t stop talking about it phenomenal. Like, told my coworkers that they have no option but to go there phenomenal. It was warm, covered in chicken shwarma, and drizzled with olive oil. The addition of olive oil to the top of hummus is probably completely normal but my family has never made it that way, so it was a lightbulb moment for me.

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The restaurant itself was frigid because of its petite size and my table’s proximity to the street, but the food and friendly waitstaff completely made up for it. Oh, and did I mention their freshly made lemon-mint lemonade? I’m a sucker for flavored lemonades. Lavender, mint, whatever… I’m there.

This recipe is ever so slightly adapted from Bon Appetit.

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INGREDIENTS:

1 15½-ounce can chickpeas, rinsed, drained

½ cup tahini, well mixed — this will take a couple minutes but don’t despair, it will become smooth!

3 tablespoons fresh lemon juice

1 garlic clove, finely grated (I used a garlic press)

¾ teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground cumin

3 tablespoons olive oil, plus more for drizzling

2 tablespoons water

1 teaspoon sesame seeds

1 pinch dried oregano

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DIRECTIONS:

Combine the chickpeas, tahini, lemon juice, garlic, salt, black pepper, cumin, and water in the bowl of a food processor. Process until smooth, about 1 minute. Slowly drizzle in the olive oil as you continue to process the mixture for about a minute more.

Put the hummus in a shallow bowl or a plate with raised edges. Drizzle a tad more olive oil over the hummus and sprinkle on the sesame seeds and oregano.

Enjoy with veggies, pita, or on a spoon!

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Chrissy Teigen’s Cheesy Guac

I know it’s been a while since I posted– I was moving, and then Christmas happened (our dinner was French-themed so I made bacon fat mashed potatoes with cantal cheese and it was fist pumping good). I don’t know what my excuse for January is, but I’m gonna blame it on Donald Trump and the family of hamsters masquerading as his hair.

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I especially enjoy cooking when it’s holiday specific, so I figured I’d make something for Superbowl Sunday (go Beardogs!). I’ve been eyeing Chrissy Teigen’s cheesy guacamole recipe for a couple of weeks now, and this seemed like a good excuse to make it. I get that adding cheese to an otherwise healthy dip seems like overkill, but it takes it from being just an inexplicably delicious pile of green goop to being an inexplicably delicious pile of green goop with cheese mixed in. Plus, who’s really trying to be healthy on Superbowl Sunday?

 

INGREDIENTS:

3 Haas avocados, halved, seeded, and peeled

Juice of 1/2 a lime

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 medium onion, diced

1/2 jalapeño pepper, seeded and finely minced (jarred is fine)

1 tbsp chopped cilantro

2 cloves garlic, minced

1 cup shredded sharp cheddar cheese

Tortilla chips (NOT “hint of lime”, unless you are a “hint of lime” eating monster)

*If you’d like to add tomatoes, Chrissy says to add 2 romas, seeded and diced. I have acid reflux so raw tomatoes are my worst nightmare. But if you can eat them, they add beautiful color and sweetness to an otherwise salty and tangy dish.

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DIRECTIONS:

Put the avocados in a medium bowl. Cover with the lime juice. Mash with a potato masher. Mash. Mash. Mash away, until there are only a few delightful little chunks left.

Mash in the spices and salt.

Gently fold in the remaining ingredients. Cover the guac in saran wrap for an hour to let those flavors dance together.

Wash your hands really well so you don’t touch your eye later and get jalapeño juice in it.

Dip your chip and enjoy.

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