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Archive for June, 2012

I’m gonna go out on a limb here but maybe, just maybe, we should do the Ice Cream Cupcake Contest in like December. I get the whole “it’s summertime and it’s hot and we all want ice cream” thing but seriously, photographing these puppies in 85 degree weather is a wee bit difficult. Not to mention messy. And sticky. There’s still icing and ice cream all over my camera. I’m just saying… 🙂

As you know (or maybe you don’t) every year Cupcake Project and Scoopalicious host an ice cream cupcake competition. You make a cupcake, throw some ice cream on it and hope nobody else was as creative as you were (which, obviously, never happens because there are a lot of super creative people out there). Last year was my first year competing, and I made it to the finals with my Take 6 cupcake but a certain S’mores cupcake and ultimately a very yummy looking honey hazelnut and chocolate ganache cupcake took the cake (no pun intended). Stephanie, the maker of the S’mores cake, is judging this year so at least I don’t have to worry about her this time around. 😉

Lately I’ve been on this white chocolate kick. I made a white chocolate dobos opera fusion cake at work a week or so ago and the idea carried over into my home life. I thought about making the cupcake 7 layers (like the dobos) but my better judgement took hold and smacked some sense into me. I wasn’t sure exactly how my cupcake was going to come together but then one night around 2am I randomly woke up and thought “cheesecake cupcake.” But not in actual cheesecake form. And I wanted the cupcake to be the graham cracker crust. So without further ado, my cupcake:

There’s cupcake underneath all that frosting, you just can’t see it here. My aim with the frosting was a whip cream consistency, so I decided to once again try to whip coconut cream. People tell me this works; I think they’re all lying. Maybe I’m just expecting it to do what actual cream does, or honestly just anything at all, but the only thing I ever see is the pretty design my whisk makes as the stand mixer spins its little heart out to no avail. So I morphed it into a coconut cream buttercream. The texture is much softer than typical buttercream, so that’s good. It’s still super sweet though as I had to use lots of powdered sugar to give it some volume, but that’s ok – it is a cupcake after all and cupcakes are supposed to be sweet.

Being that the frosting is super soft, it doesn’t hold up to the heat well. Especially if you just mixed it and are impatient and your kitchen looks like a war zone and all you really want to do is take the damn photo so you can finally eat dinner. I initially just put a dollop of frosting on top of the cupcakes and added my caramel sugar garnish, but two the of three dollops slid off before I could even turn my camera on. I got some photos of one of them at least.

The caramel sugar garnish here and in the first photo are the same thing. You just put some sugar in a pan and add enough water to make it look like wet sand. Then you crank the heat up full blast and wait. Absolutely no stirring. Stirring the sugar will likely cause it to crystalize, which will make it look like rock candy. Sure it’s pretty but once I crystalized a pot of like 16 cups of sugar at work… Luckily nobody was around to yell/ laugh/ bill me for it.

At some point the sugar will start to caramelize. You can swirl the pan a bit to even out the caramelizing. Depending on what you want to do with it, you take it off the heat when it reaches the caramel color you want, briefly place the pan in an ice bath to stop the cooking. You can “pipe” it out with a paper cornet, or use a ball whisk to make a nest of strands, or use cutters to make shapes (molds), etc, etc. But a word of caution: caramel is HOT! So have some gloves on if you can, and a towel and an ice bath in case you get some on your finger as shaking it off just won’t happen.

White Chocolate Cheesecake Ice Cream (vegan)

  • 9 oz vegan white chocolate
  • 8 oz vegan cream cheese, softened
  • 6 oz extra firm silken tofu (Mori-Nu)
  • 1 can coconut milk (full fat)
  • 3/4 C organic sugar
  • 1 T lemon juice
  • 1 t vanilla extract

A word on the vegan white chocolate, it’s weird. It tastes fine but it has a different texture than normal white chocolate. It doesn’t melt like normal chocolate either. It melts down to a batter-like consistency but it doesn’t get liquidy (so just keep that in mind).

Place the chocolate in a double boiler (or bowl on top of a pan with water) and heat it gently until it’s uniformly melted. Place the cream cheese, tofu and melted chocolate in a blender and puree until smooth. Add enough coconut milk to help it along but let it get completely smooth before adding the rest. Once smooth, add the remaining ingredients and process until smooth again.

You can let the mixture cool down in the fridge for awhile at this point. When you’re ready to freeze, depending on what kind of ice cream maker you have, you may have to freeze it in two batches. My maker is just small enough where all of this wouldn’t fit in at once. After the ice cream is spun it honestly needs about a day to setup properly, so make the ice cream well ahead of when you need it.

In my opinion, this is the best vegan ice cream I’ve ever had. I always use low fat coconut milk because I’m health conscious but I threw calories to the wind for this project. Cheesecake isn’t supposed to be healthy anyway. This ice cream is rich and creamy and full of flavor. Definitely a keeper! I think omnivores would even be impressed.

Graham “Cracker” Cupcakes (mostly vegan)

These are mostly vegan because I put honey in them. I know honey isn’t technically vegan but I don’t have a problem with using it. Bees are going to make the stuff whether we’re eating it or not so… If you don’t want to use honey feel free to sub in agave or some more sugar.

  • 3/4 C graham flour (or whole wheat if you can’t find it)
  • 3/4 C whole wheat pastry flour
  • 3/4 t cinnamon
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 C soy mik
  • 1 t apple cider vinegar
  • 1/3 C non-gmo canola oil
  • 1/2 C sugar
  • 1/4 C honey
  • 2 T blackstrap molasses
  • 1 t vanilla extract
  • 2 T applesauce, optional (for moisture)

Heat your oven to 350 degrees. Line a muffin pan if you wish or just spray it with PAM. I did both because I wanted to be able to see the cake and didn’t want cupcake liner indentions on it, but I wasn’t sure if I’d be able to get them out of the pan so I lined a few – they came out just fine.

Pour the milk and vinegar in your mixing bowl and set it aside to curdle.

In another bowl, mix together your dry ingredients.

Once your milk is curdled add the rest of the wet ingredients and whisk to combine. Fold in the dry ingredients in 3 increments, partially incorporating between additions. I did this because graham flour is high in protein and I didn’t want to risk working the gluten too much and end up with tough cupcakes.

Portion the batter into the cupcake pan. I used a 1/4 cup scoop and got 12 cupcakes out of it. Bake the cupcakes until a toothpick comes out clean, mine only took 18 minutes which is pretty quick. Let them cool in the pan for 5 minutes before transferring to a cooling rack.

 Coconut Cream Buttercream (vegan)

  • Cream from 1 can of full fat coconut milk
  • 1/4 C vegan stick butter, softened
  • 1 t vanilla extract
  • Pinch of salt
  • Powdered sugar

To get the coconut cream out of the can without getting all the water you have to cool the can in the fridge overnight; the cream will rise to the top as the water sinks to the bottom. Don’t shake the can before opening it. Scoop the cream off the top and stop when you hit water.

Cream the butter with the paddle attachment in your stand mixer. Once it’s super creamy (wet) add the coconut cream, vanilla extract and salt. Add the powdered sugar 1 cup at a time. I ended up using between 4 and 5 cups of powdered sugar. It’s fairly goopy right after you mix it but if you let it sit in the fridge for awhile it will firm up to a pipeable consistency.

Assembly

I made my ice cream a few days before I made the cupcakes (yes, my husband waited DAYS before he could have one of these cupcakes, he’s so patient). Once I spun the ice cream I lined my cupcake pan with plastic wrap and portioned out 1/4 cup scoops of ice cream into each cavity. After those were frozen solid I removed them from the pan so I could use it to make the cupcakes.

After the cupcakes were baked I sawed off the tops of them to make them flat and plopped a molded ice cream on each one. You can smooth the ice cream out with an offset spatula or your hands if you have to.

Let these setup again before frosting them. You can use an 802 or 804 tip to pipe the dots/ petals. I tried using a leaf tip but the icing is too soft to hold (it looked like a wilted flower). You can pipe the icing straight out of the fridge; it doesn’t need to be tempered like normal buttercream.

Since the ice cream is pretty much incased by the frosting you have a few minutes before any major melting will occur. But it definitely will melt, and when it does the frosting will slide off in sheets like ice slipping down the side of a glacier.

These are some yummy cupcakes though. It’s the first time I’ve had the graham cracker flavor in something other than a cracker, but it’s a nice change from the typical cupcake flavors. The cake isn’t overly sweet either, so it creates a nice balance with the decadent ice cream and sugary frosting. If I were to serve these at a party I think I’d leave them unassembled and then scoop the ice cream right before serving and do a simple piping job.

Well, keep your fingers crossed for me. There are a lot of creative entries so it’s going to be tough to judge! If you make these cupcakes let me know what you think of the graham flavor without the cracker crunch.

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I don’t usually worry too much about sending my husband to the store for me. I know some women cringe when their husbands say, “I can go to the store…,” but Gary’s pretty good about knowing what I’m referring to and not coming back with a whole bunch of unnecessary items, unless it’s a Take 5 candy bar of course. Though he did come back with a Nerf basketball hoop once…

Well last week I was going to make tzatziki sauce (I really should post that recipe sometime) but I was low on dill. I meant dry dill but I wasn’t very explicit about it. Don’t get me wrong, I LOVE fresh herbs, but they’re too expensive for most occasions. So Gary, who’s getting very familiar with all my chef-like idiosyncrasies at this point, went straight for the fresh dill. Never even thought about the dried stuff. Both work just fine in a recipe of course but damn, what do I do with all this fresh dill now? I only needed like a tablespoon for my tzatziki.

And so one day we were trying to figure out what to have for dinner. We’ve been eating at home a lot these days. We eat at home at lot normally I guess, but we’ve not even been going out on weekends lately (… $$$). So we’re getting a little tired of our usual pasta-stir fry-tacos-pizza standbys. We even had paninis one night (the only thing a George Foreman grill is actually good for). Well, it was about time for pasta again in our dinner rotation and I thought the dill might make for an interesting sauce. You never know until you try right?

Well I freaking loved it!

It’s super fragrant, hot and spicy, but not in a sriracha-thai food-makes you sweat way; in a pungent-peppery-this isn’t your grandma’s pasta way. I served it with gluten-free noodles, mushrooms and broccoli. I think leeks would have been great but I didn’t have any on hand.

This would probably go well as a sauce for a main item like broiled tofu, or salmon if you swim that way. Maybe even a dip for crudités (just use less liquid). If you aren’t a big dill fan I would probably keep on walkin, but if you are a dill dabbler you should definitely give this a go. We’ll certainly be making it again, and my husband even said he’d eat it again (sometimes he likes something but only for that evening :)).

Dill Cream Sauce

  • 12 oz extra firm silken tofu (Mori-Nu)
  • ~ 10 sprigs fresh dill, more or less to preference
  • 1 cup veggie stock or bean juice
  • 1/4 cup soy milk
  • Juice from 1 lemon, or 2 if they’re dry
  • 1 T olive oil
  • 1 clove garlic, crushed
  • 2 tsp kosher salt, or to taste
  • 1 tsp black pepper, or to taste

Pull the little dill fronds off the stems. Place the tofu, dill fronds, soy milk and garlic in a blender and puree until smooth. Add the rest of the ingredients and puree again. Take it easy on the salt and pepper and taste as you go. I like a lot of salt and pepper, but you may not have such a high tolerance for it. Pour the sauce into a small pot and gently warm it up. Pour over cooked pasta or whatever your heart desires. Enjoy!

I think that was possibly the shortest recipe I’ve ever typed out! If you want to make this but aren’t sure what goes with dill, you should check out the Flavor Bible book. I absolutely love this thing. It’s not all-inclusive of course but it’s a wonderful springboard for your imagination.

I wasn’t planning on this dish turning out so I didn’t have a photo op setup so the pictures are fairly mediocre. But you can still see the colors well. I think the light minty green hue of the cream sauce is nice. 🙂

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You ever see those articles or snippets on websites or in magazines that offer all this extraordinary advice on how to save money on your grocery bill? Well being that my husband and I are both in post-higher-education-poverty, I always check those little tidbits out when I happen upon them. And what to I gain from them. Not. A damn. Thing.

I already buy dry beans instead of canned. I make my own bread. I shop sales and use coupons. I go to outlet stores. I don’t buy processed foods. I buy from the bulk section. The farmers’ market is right down the street. We never have candy bars or soda pop or any other high fructose infused junk food sitting around our house. And if I had a space to grow a garden in that wouldn’t get vandalized, I would. So I sigh and huff and get a little irritated that there seems to be nothing more I can do to save on our food bill, aside from just not eating of course.

But there is one thing these frugalites have overlooked: the cost of stock. Sure if you eat meat you can buy whole chickens, use every piece and then make stock from the bones. You can’t exactly do this with a piece of tofu, however. And if you’ve ever seen the amount of vegetables it takes to make veggie stock, you’d cringe. For awhile I’d stalk the organic stock section at Freddy’s and wait for one of them to go on sale – I’d find a two for $5 sooner or later. But even at that price it’s expensive. You can use an entire carton just to make one soup. I know, I know, you can just use water. But water has no flavor and, obviously, no texture. My cost effective solution? Bean juice.

That probably sounds a little funny as the word ‘juice’ makes you think of something you drink – can you imagine a version of V8 made from pintos, yuck! But this juice is simply the liquid leftover from cooking dry beans.

I started buying dry beans a long time ago as they’re way cheaper and give you more control over the end result. And as I continually kept throwing all this leftover liquid down the drain, it occurred to me I could use it in more things than simply thinning out hummus.

There are around 40 grams of protein in a cup of most beans before their cooked, except pintos, those seem to only have about 12 grams. I’m no scientist but it seems to me that some of this protein is going to leach into the water as they’re cooking, and judging by the thick goopiness that is typical of my bean juice, I’d say I’m correct. And aside from the thickened texture element, there is flavor there as well. If you salt the water a bit while the beans are cooking, there should be a fairly substantial flavor remaining in the liquid when the beans are done cooking. It may not be the exact flavor of veggie stock, but it’ll work in many cases to impart some complexity to whatever you’re making, be it a sauce or soup or just sautéing some veggies.

You gotta be careful, though, on which bean juice you use. Cannellini (white bean) and chickpea liquid (pictured above) seems to be the most versatile. I’ve added them to tomato sauce, white pasta sauce, butternut squash soup, veggie soup and many other things. Black bean juice has lots of flavor, but it also has a lot of color. I made corn chowder once and threw some black bean juice in it… The taste was awesome but it was gray, and who the hell wants to eat gray chowder? So I’d reserve colored juices, like black bean and kidney, for applications that those colors, and flavors, benefit.

You can store bean juice in the fridge safely for I’d say about a week. If it starts smelling, and believe me you’ll smell it, pitch it. But you can also freeze this stuff. I usually just divide it into small containers, but you could also freeze cubes of it in an ice cube tray to allow for greater ease of use.

So there you have it. My probably not so original idea of using bean juice in place of veggie stock. It’s not the most glamorous of blog posts I know, but it saves you money and reduces water waste!

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It’s summer time, or at least it’s close to summer time. Portland summers are usually confined to about 2.5 weeks in August so you gotta do what you can to, um, help summer along.

For me summer means flip flops, sunshine and porches, fresh fruit, moscato wine and tropical drinks. It also means birthdays as it seems most of my friends here were born during the months of summer or just on its outskirts. A few days ago was one of these said birthdays, so I took the opportunity to break out my long abandoned cupcake pan and go to work.

I’m always thinking of different ways I can throw a cupcake together. Actually I have this long, two sided, water stained list of cupcakes I’ve thought of but have yet to put into reality. One of these ideas included mangoes and lime zest and sounded like a perfect cupcake for a summer(ish) birthday.

Mango Margarita Cupcakes

  • 1 very ripe mango
  • 1/2 C soy milk
  • 1 t apple cider vinegar
  • 1 1/2 C AP flour
  • 2 T cornstarch
  • 3/4 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4 C tequila
  • 2 T orange juice
  • 1/3 C canola oil
  • 3/4 C organic sugar
  • Zest of 1 lime
  • 1 t vanilla extract
  • 1/4 t coconut extract

As usual, oven to 350, line your cupcake pan with liners.

Then prepare the mango. Peel the skin off the mango and then cut the flesh away from its large and obtuse seed. My mango was so ripe it was almost falling off the seed so I just chopped it up on a cutting board. If your mango isn’t so ripe you might have to puree it.

In your mixing bowl, stir together the soy milk and vinegar and set it aside to curdle.

While the milk is doing its thing, scale out all your dry ingredients in another small bowl.

Now add the mango, tequila, orange juice, oil, sugar, zest and extracts to the curdled milk and whisk it well. You can use the KitchenAid for this but I just did by hand. Sift in the dry ingredients in two stages so you don’t overwork the gluten; you don’t need to fully incorporate the flour before adding the second half. I folded in the flour and then used a whisk at the end to break up some of the lumps.

Scoop the batter into your prepared cupcake pan. I used a 1/4 cup scoop, which resulted in 12 normal sized cupcakes and 5 mini cupcakes. Bake for about 20 minutes, or until they’re springy and the toothpick comes out clean. Let stand for a few minutes before transferring them to a cooling rack.

Lime Buttercream

  • 4 oz vegan stick butter, softened (1 stick)
  • 4 oz extra firm silken tofu (Mori-Nu)
  • Juice from 1 lime
  • Zest from 2 limes
  • Small splash of vanilla extract
  • Pinch of salt
  • Powdered sugar

The main reason why I don’t experiment with cupcakes more often, aside from their caloric content, is the price of the buttercream. Vegan stick butter is almost $6 a pound. Seriously. And then to get a decent texture/ flavor you really need vegan cream cheese, which can be close to $8 a pound. Since my pockets aren’t very deep these days, I’ve been playing around with alternatives, and this tofu buttercream is definitely a keeper. It still uses the expensive butter but I ixnayed the cream cheese. And nobody will ever know you fed them straight up tofu. Makes you feel all warm and fuzzy inside. 🙂

Since it’s tofu you can’t just throw it in the KitchenAid, you have to puree it first. So, press some of the liquid out of the tofu with a kitchen or paper towel. Then toss it in a blender with the lime juice and the butter. You can add the zest here too if you like. Blend it on a lower speed until it’s well combined and uniform. It’ll look like it’s broken (aka wet and weepy). Transfer the mixture to your KitchenAid or large mixing bowl and add the salt, vanilla and lime zest if you didn’t already. Beat in the powdered sugar until you reach a thick and fluffy consistency, I probably used around 4 cups.

Keep the buttercream well covered either with plastic wrap or in a piping bag until you’re ready to use. Unlike meringue based buttercreams, vegan buttercreams dry out super fast.

Candied Orange Peel

  • 1 large orange
  • Simple syrup
  • Organic sugar

If you have a citrus zester, use it to zest long strips of peel off the orange. If you don’t have a zester, peel the orange with a vegetable peeler (these work great) and then cut strips out of the peels with a knife. Place the zest in a small pan and cover with water. Bring it to a boil and then drain the water. Repeat this two more times and then poach the zest in some simple syrup for 5 – 10 minutes, or until it’s pleasantly chewable.

Simple syrup, in case you don’t know, is just equal parts sugar and water. Place it in a pan and heat it up until the sugar dissolves. You’re done.

After you poach the zest, drain it and then toss it with some sugar and spread it out on a plate to dry. Toss is around every few minutes to make sure it’s all drying and evenly coated in sugar.

Candied orange, or lemon, zest will keep for a very long time in an air tight container, so you could do a big batch of it and keep it on hand if you wanted. You can candy lime zest too but it looses its pretty green color and turns into something that looks like a soggy old canned green bean.

I used an 808 tip to get the big mounds of frosting. A bigger tip would have been even better but I wasn’t about to make myself have to wash another pastry bag (I use the reusable bags).

These cupcakes were delicious! You get just a hint of the tequila towards the end of your bite, and the tropical citrusy flavors are bright and refreshing. And I really like the icing. The tofu does a superb job at balancing out all that fat and sugar. These would be excellent for a margarita night!

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It’s odd sometimes, the way I associate things. Or rather when things remind me of other things that are in no way connected and for some reason the connection remains strong enough for me to remember it for an unhealthy length of time.

I’ve never been a huge fan of Christmas. And obviously since it’s June I shouldn’t be talking about Christmas anyway. But growing up we watched the movie White Christmas every single year, and it became one of my favorite movies. I still watch it, and not necessarily around or even close to December. There’s a scene in the movie where Danny Kaye is trying to “clumsily entangle” Bing Crosby with some dumb blonde dancer in their show. The idea is that if Bing gets a family then Danny will finally have some time to himself – they’ve been super busy producing their show and what not. Later that evening they go to a club to check out a sister act and Bing ends up entranced by one of the sisters, Rosemary Clooney. The girls, of course, end up in a bit if trouble and Danny insists on helping them out. When one sister asks what’s in it for them – as they are practically strangers – he says, “45 minutes, all to myself.”

The other day I was sitting on my bar stool, hunched over my kitchen sink, peeling the skins off a big basket of cooked chickpeas. I looked at the clock when I was done and the first thought I had was, “45 minutes, all to myself.” That’s how long I was sitting there shucking the skins off my chickpeas. My second thought was, “This hummus better #*%$^@*! taste good.”

Lately I’ve been on a quest to replicate the Sabra hummus. I absolutely love the stuff! It’s super smooth and creamy, yet not too airy. But there’s also this tang in it that’s not coming from the lemon juice. I couldn’t figure it out. But one day I looked at the ingredients and saw it contains citric acid, and this little lightbulb finally went off in my head. In pastry class we made these sour jelly candies and the main souring ingredient we used was citric acid. Of course! How could I be so dim?!

I made this several weeks ago using the citric acid and everyone loved it. Five of us went through a very large tub of it in just a few days. The texture wasn’t quite there yet, however, and this is where those 45 minutes come into play.

It’s been a super long time since I’ve bought canned chickpeas so I don’t rightly remember, but I’m thinking the skins have already been removed (that’s probably why they cost so much – it’s a pain in the ass). When you cook dry chickpeas you’ll notice near the end of their cooking time these clearish-white shells coming off the beans – those are the skins. Typically I just throw the whole mess into the food processor and don’t think twice about it. But my hummus is never as smooth as I want it to be. So I sacrificed my time, and my posture, and separated the beans from their shields. And I think it made a HUGE difference.

And one more thing, there isn’t any tahini in this hummus. I love tahini, I do, but I hate shelling out the money for it. It’s usually at least $7 for a jar and that’s fine if you’re going to use it all but who really makes that much hummus at home? It’s just a lot of money to spend all at once for hummus. So since tahini is only just ground up sesame seeds mixed with oil, I see no reason why I can’t do it myself. Feel free to replace the sesame seeds in this recipe with tahini if you already have it, but if you don’t, my method works just fine.

Hummus

  • 2 C dry chickpeas, cooked and shelled (or 2 cans)
  • 1/3 C sesame seeds, toasted and ground
  • 6 T olive oil
  • 4 – 6 T cooking liquid or water
  • Juice from 1 lemon
  • 2 cloves of garlic (more if you like it garlicky)
  • 1 1/2 t kosher salt
  • 1 1/2 t cumin
  • 1/2 t black pepper
  • 1/2 t citric acid

So typically they say you need to soak dry beans over night before cooking them. It does help to soak them but you can cheat and skip that part if you forgot. However, chickpeas probably take the longest time of all the beans to cook, whether you soaked them or not, so don’t plan on cooking your beans off in one hour and being on your merry way. Plus with hummus, you want the beans as soft as possible – so you gotta cook the crap out of them. I put mine in a big pot, cover them with a ton of water, place it on the stove with a lid and turn the fire on med/ med-low and just walk away. It takes hours, but you aren’t involved in any of it. You can, obviously, just buy canned chickpeas… but then you miss out on the 45 minutes of shelling fun!

If you do go the DIY route, when the beans are very soft drain them, but save the liquid. When they’re cool start rubbing those skins off. It takes some time, but it definitely produces a smoother product. Put the liquid in the fridge while you’re shelling the beans.

For the sesame seeds, toss them in a small pan and turn the heat on medium. They’ll toast quickly so don’t walk away and get a manicure or anything. You need to hang around and toss them frequently. When the majority of them are toasty brown, remove it from the heat, let it cool a few minutes and then grind them up in a small coffee grinder (preferably one that you don’t use for coffee).

Once your beans are shelled and seeds are toasted, you’re ready to go! Dump the chickpeas, sesame seeds and garlic in the food processor. Add just enough liquid or olive oil to help process them but don’t pour it all in. Pulse it for 30 seconds or so until everything is getting pureed finely. Now add everything else, except the liquid, and process.

Whether you’re using the cooking liquid or just water, add it in small increments as you don’t want to end up with hummus soup. If you use the cooking liquid, the amount you’ll need will vary depending on how long your beans cooked and how much the liquid reduced. Bean juice (that’s what I call it) absorbs some of the protein from the beans (at least I assume it does) and can thicken and congeal almost like there’s gelatin in it, so you may need more or less liquid depending on how goopy the bean juice is.

When you’ve reached your desired consistency, transfer the hummus to a tub and refrigerate for awhile so the flavors can get a chance to know each other. I’m never satisfied with my hummus straight out of the processor but it always tastes way better once it’s gotten a chance to mingle. And if you want to get all fancy, make a little well in the middle of it and add some paprika and olive oil before serving it.

I know it sounds like a lot of work but it really isn’t. Once the beans are cooked it only takes about 10 – 15 minutes to throw it all together, assuming you’ve mise en placed (gotten everything you need ready).

There’s almost always a tub of hummus or pesto or some sort of dip in my house as it comes in handy. It’s good to snack on, make naan sandwiches with, thinned out for salad dressing, or tossed with pasta – endless possibilities!

Do you have a favorite hummus or hummus recipe? Please share if so!

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