Burgers + Seasoning

Just in time for Fourth of July grilling!  This will add flavor to your burger with ingredients you probably already have in your pantry.  I love a classic burger in the summer, cooked on the stove or on the grill, with a squishy bun, american cheese, crisp lettuce, paper thin red onion slices, ketchup and mustard.  And pickles. I hate it when I forget pickles.  

80:20 is the best meat to fat ratio for burgers.  When forming, don't overwork (it'll change the texture) and make sure to leave a divot in the center of the patty with your thumb (it'll help them cook more evenly).

Serves 4.

Burgers

2 teaspoons ground black pepper

2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 lb ground beef, formed into 4 burgers

1 tablespoon butter

Mix pepper, salt, sugar, garlic and onion powders together.  Sprinkle over both sides of all burgers.  

On the stove:  Heat a cast iron skillet over medium high heat.  When hot, melt butter in skillet.  Carefully, place burgers in skillet.  Cook about 3 minutes on each side.  

On the grill:  Heat grill to high (gas) or until coals are glowing and ashy.   Brush burgers with melted butter.  Place burgers on grill, cook 3 minutes.  Flip and cook 5 minutes more or until done to your preference. 

Either cooking method - add cheese about 2 minutes after flipping.  

Assemble burgers on buns with ketchup, mayo, mustard, pickles, cheese, lettuce leaves, onion and tomato slices.  

Classic Chocolate Chip Cookies

These are classic, no frills chocolate chip cookies.  A dessert staple -these were made by all my relatives growing up and it's my go to chocolate chip cookie recipe.  

Makes 30 cookies.

Chocolate Chip Cookies

1 cup butter, room temperate

1 cup brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 package semi sweet chocolate chips

Heat oven to 350 degrees.  Prepare cookie sheets with liners or grease.  Set aside.

In a mixing bowl, cream butter and both sugars.  Stir in eggs and vanilla.  

In another bowl, whisk salt, baking soda and flour together.  Combine with wet ingredients.  Fold in chocolate chips.  Use a tablespoon to portion out cookies, form them into spheres and arrange on baking sheets.  (They will spread during baking, I fit 12 on a half a sheet tray.) 

Bake 10 minutes.  Let cool. 

Lemon Pepper Green Beans

I almost always use the stove top when cooking, rarely the oven.  But last weekend I realized how nice it is for somethings.  For example last weekend, making dinner, it was great to throw (yes, throw.) these and a potato side in the oven while focusing on sautéing our steaks just right.   It also helps me time the meal right so all components are hot and ready together.  

Serves 4.

Lemon Pepper Roasted Green Beans

1 lb green beans, trimmed

splash olive oil

s + p (lots of black pepper!)

juice and zest of 1 lemon

Heat oven to 425.  Toss green beans in oil.  Season with salt and pepper.  Roast 10 minutes. Remove from oven and toss with lemon juice and zest.

Lemon + Parmesan Risotto

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This was one of those 'I don't have a thing to make dinner with' situation.  (Also, an 'I do not want to go to the grocery store nor do I want to order in but I am very hungry for dinner' situation.  What can I say?  I can be difficult.)  I realized, I had, and just about always have, all the things I needed to make risotto.  Risotto is great.  It's so easy, just requires a bit of patience for stirring.  This one is punched up with tastes of lemon and fresh thyme.  

We ate this as a main course - remember?  Low fridge inventory/laziness - but It would be great served with grilled chicken or sautéed vegetables. 

Makes 2-4 servings. 

Lemon + Parmesan Risotto

1 tablespoon butter

1 small yellow onion, finely diced

1 clove garlic, minced

1/2 teaspoon fresh thyme leaves

1 cup aborio rice

1/4 cup water + 1/4 cup white vinegar

1 quart chicken stock (or vegetable, for all you veggies), kept hot on the stove

1/2 cup grated Parmesan cheese

zest of 1/2 lemon

s + p

In a saucepan, melt butter over medium heat.  Add onion and cook until soft, about 8 minutes.  Add garlic thyme leaves and rice, stir to coat in butter and cook until rice is glossy and edges become translucent, about 2 minutes.  Add water and vinegar.  Cook, stirring until almost all evaporated.  

Add hot stock 1/2 cup at a time, stirring continuously until absorbed before the next 1/2 cup addition.  Continue adding stock, stirring, absorbing until rice is creamy and soft but not mushy, about 20 minutes. Remove from heat, stir in cheese and lemon zest.  Season with salt and pepper.  Serve immediately.   

Malt Vinegar Roasted Potatoes + Herbs

Just you're usual roasted potatoes with garlic and herbs but brightened up with splashes of malt vinegar straight out of the oven.  I love these.  Use new potatoes, fingerlings or creamers.

Serves 2-4. 

Herb Roasted Potatoes

1 lb small potatoes, roughly chopped

2 tablespoons grape seed oil

leaves from 1 stem rosemary

2 thyme sprigs

3 cloves of garlic, smashed

s + p

several splashes of malt vinegar

Heat oven to 425 degrees.  Toss potatoes with oil, rosemary leaves, thyme sprigs and garlic cloves.  Season with salt and pepper.  Arrange on baking dish.  Place in oven and roast about 30 minutes, tossing once during roasting.  Remove from oven once potatoes are cooked through, golden brown and a bit crispy. Immediately, splash a bit of malt vinegar over potatoes while they are still hot.  

Korean Beef Jerky

Guess who finally got herself a food dehydrator?! (It's me.)  I love it.  The lowest setting on the oven worked fine but now I don't have that space monopolized for hours and hours.  

And what better food for my new dehydrator's maiden voyage than beef jerky?  Nothing.  This recipe is gingery, spicy, garlicky and a pinch sweet. 

Use grass fed/pastured local, super lean beef.  I like top round, the london broil cut.  Ask your butcher to slice it into very thin strips.  Or put it in the freezer for 20 minutes and slice it yourself.  Just don't freeze it solid, it'll be impossible to slice right. 

makes about 6oz.

Korean Beef Jerky

1 tablespoon honey

4 tablespoons tamari soy sauce

1 tablespoon sambal oelek

2 tablespoons water

1 garlic clove, grated

1/2 inch round of ginger, peeled, grated

1.5 lb grass fed top round / london broil steak, in thin strips

sesame seeds, optional

Whisk together honey, tamari, sambal oelek, water, garlic and ginger.  Combine with steak strips, coating evenly.  Place in fridge and let marinate overnight, stirring once of twice.  

Arrange marinated strips on dehydrator screens, sprinkle with optional sesame seeds and dehydrate at 160 degrees for about 4-8 hours.  (Ours took 6 but the amount of time varies with thickness of your slices, humidity, moisture content of the beef... lots of things so check it occasionally.)  Once dry, store in airtight container. 

 

Quick Dinner: Pasta + Kale

On Friday nights, Cam and I like to stay in and catch up.  We drink wine, order takeaway dinner,  relax and chat about our week.  It's a really nice way to unwind after a crazy work week and enjoy being together.  (Chibi likes it, too.)  We've made one small change to our evenings recently, which is that now we make dinner.

Nothing elaborate.  Just something quick and easy that can be put together in under 30 minutes. It's fun and provides leftover bites for any weekend hunger attacks.  I'll be sharing these here and there. 

Serves 2-3. 

Pasta with Kale + Mushrooms

3 cups wide egg noodles

1 tablespoon olive oil

1/8 teaspoon red chile flakes

1 clove garlic, minced

1 cup sliced cremini mushrooms

1/2 tablespoon butter

2 cups chopped kale

s + p

juice of 1/2 lemon

grated parmesan cheese

Boil egg noodles for 6 minutes.  Drain and set aside. 

Heat oil in a sauté pan over medium heat.  Add chile flakes, garlic and sliced mushrooms.  Cook, stirring occasionally until mushrooms are soft.  Add butter and kale, cook about 2 minutes.  Add pasta.  Cook, stirring frequently until hot.  Season with salt, pepper and lemon juice.  Serve with grating of parmesan cheese.  

 

Cam's Creole Bean Dish

It's spicy!  (It doesn't have to be, just lessen the cayenne if you're scared.)

Cam came up with this one and made it for me the other night.  It's so good.  I felt like I was back in New Orleans.  

We used Scarlett Runner beans from Rancho Gordo.  They are large and dark.  Use those if you can find them.  Otherwise, try cranberry/borlotti or red beans.   

 Makes 6 servings.

Cam's Creole Bean Dish

1 1/2 cups dried beans, soaked overnight in plenty of water

2 links garlic herb pork sausage, casings removed

1 yellow onion, diced

2 tablespoons tomato paste

3 celery stalks, diced

1 green bell pepper, stemmed, seeded, diced

3 cloves garlic, minced

2 bay leaves

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon dried thyme

1/2 teaspoon fennel powder

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon cayenne powder

1 quart vegetable stock

On a pot, over medium high heat, brown sausage meat.  When meat is 'halfway' browned, add onions.  Cook, stirring frequently, until onions become softer and glossy.  Add tomato paste. Stir to coat onions and sausage.  Stir in celery, bell pepper, garlic, bay leaves and all seasonings.  Add stock and drained, soaked beans.  Bring to a boil, reduce to a simmer.  Partially cover and simmer 2-2 1/2 hours.  Stew will have thickened and beans will be tender.  Salt to taste. Serve with rice. 

Cinnamon Rolls + Blood Orange Glaze

Buns!  I never make these because I will eat about six the first day.  My willpower stands no chance around cinnamon buns.  None at all.  Luckily, I had a work meeting I knew these would be perfect for.   

The blood orange juice makes the prettiest pink glaze.  I love the color, so cheery and fun. 

Makes 16.

Cinnamon Rolls + Blood Orange Glaze

for the rolls

1 packet active dry yeast

1/2 cup warm water

1/3 cup sugar

1/3 cup butter

1/3 cup milk

1 egg

pinch salt

3 1/2 cups all purpose flour

for the filling

1 tablespoon cinnamon

2 tablespoons maple syrup

 1 tablespoon sugar

1 tablespoon melted butter

1/2 teaspoon vanilla

for the blood orange glaze

2 cup powdered sugar 

2 tablespoon melted butter

pinch salt

splash vanilla extract

about 1/3 cup blood orange juice

In a bowl of a stand mixer, whisk yeast, warm water and sugar.  Let sit.  

In a small pot, melt butter.  Add milk.  When steaming hot, remove from heat.  When warm, whisk into yeast mixture.  Add egg, salt and flour.   Knead with dough hook attachment for a few minutes until dough is a smooth ball.  (More flour maybe added during kneading if dough seems too sticky.)   Place dough ball in an oiled bowl, turning to coat.  Cover bowl with plastic wrap and let sit in a warm place until doubled in size, about 1 1/2 hours. 

While dough is rising, whisk together melted butter, maple syrup, sugar and cinnamon.   

Punch dough down to deflate.  Roll out into a large rectangle, roughly 9" x 24".  

Spread filling evenly over rectangle.  Roll up dough, beginning with the long side.  Seal ends. Slice into 16 slices.  Arrange in 9"x 13" baking pan, leaving space between each roll.  Let rise about 40 minutes.  

Bake in preheated 375 degree oven, until golden brown, about 30 minutes. 

While cinnamon rolls are baking, whisk together powdered sugar, melted butter, pinch salt, vanilla and blood orange juice until smooth.   

Glaze rolls and serve warm.  

Salsa Verde

This super simple sauce goes with lots of things but I like it for chicken or steak.  It reminds me of warm weather and tastes a bit like a garden.  Fresh herbs and bright lemon.  Increase the red chile flakes for more kick.  

Salsa Verde

1/4 cup finely chopped parsley leaves

1 small clove garlic, minced

1/8-1/4 teaspoon red chile flakes

juice + zest of 1/2 lemon

3 tablespoons olive oil

1/2 teaspoon salt

Combine all ingredients.  Set aside for a few minutes before using to let flavors come together.

 

Thai Noodle Salad

Crunchy romaine and veggies contrasted with soft rice noodles dressed in a thai lime dressing. Sweet, sour, tangy and a pinch spicy.  So much flavor. I think this would be great for lunch on a hot day. 

Serves 4.

Thai Noodle Salad + Lime Dressing

for the dressing

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

s + p, to taste

for the salad

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger.  Season with salt and pepper.  Set aside.  

Bring a pot of water to a boil.  Turn off heat and add rice noodles.  Let sit about 8 minutes, noodles will be softened.  Drain and rinse with cold water to cool. 

Divide noodles, cucumber, carrots and bell pepper into 4 bowls.  Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.  

 

 

 

 

 

Turkey Tomato Sauce + Zucchini

Not your typical tomato sauce.  Full of veggies and lean ground turkey.  It's perfect over roasted spaghetti squash, zoodles, pasta or used for stuffed zucchini.  

To make the stuffed zucchini: Heat oven to 375 degrees.  Cut zucchini lengthwise and scoop out seeds, making a well for the sauce and arrange on a baking dish.  Spoon prepared sauce into zucchini.  Place in oven and roast 20 minutes.  Top with grated cheese while it's still hot. 

Makes about 1 quart.

Turkey Tomato Sauce 

small splash olive oil

1 small yellow onion, diced

1 green bell pepper, seeded, diced

2 stalk celery, diced

4 garlic cloves, minced

1 lb ground turkey

28 oz canned tomato puree

2 bay leaves

4 thyme sprigs, stems discarded

1 teaspoon worcestershire sauce

1/4 teaspoon cayenne powder

Heat oil in a sauce pan over medium heat.  Add diced onion.  Cook until soft, 5 minutes.  Add bell pepper, celery and garlic, cook 5 minutes.  Add turkey: cook, breaking up meat, until cooked through, about 8 minutes.  Stir in tomato puree, bay leaves, thyme, worcestershire sauce and cayenne powder.  Simmer 10 minutes.  Season with salt and pepper.  

 

Thai Hot + Sour Soup

Are you sick of reading posts for soup, yet?  WELL, TOO BAD! 

What can I say?  I really like soup.  This one is spicy, sour, full of vegetables, chicken and all those thai flavors of lemongrass, ginger and lime.  Yum!  It's also super healthy.  

If you can't find thai bird chiles, use a serrano pepper.  Remove the stem, halve lengthwise and slice, keeping the membranes and seeds.  Soup might need to be seasoned with additional siracha or sambal oelek at the end for more spice.  Whichever chile you use, wear gloves when handling.  

Makes 2 quarts.   

Thai Hot + Sour Soup

8 cups water

3 lemongrass stalks, outer leaves remove, cut in half, bruised

2 inches ginger root, peeled

4 kaffir lime leaves, bruised

stems of 1 bunch cilantro

3 cloves garlic, peeled, crushed

1 teaspoon black peppercorns

1 tablespoon tamari soy sauce

2 lb boneless, skinless chicken breast, fat trimmed

1 teaspoon grape seed oil

3 carrots, peeled, sliced

2 Thai bird chiles, seeded, minced

5 oz broccoli, chopped  

4 oz snow peas, trimmed, sliced

s + p

1 tablespoon fish sauce

juice of 1 lime

Fresh cilantro leaves, chopped

Place water, lemongrass, ginger, lime leaves, cilantro stems, garlic, peppercorns and soy sauce in a pot.  Bring to a boil, add chicken.  Reduce to a simmer.  Simmer, partially covered until chicken is tender, about 15-20 minutes.   

Remove chicken.  Once cool enough to touch, shred.  Set aside.  Strain stock, discarding solids.  Set aside.  

Wipe out the pot, return to stove over medium heat, add oil.  Add shallots, cook until clear and soft.  Add carrots and chiles.  Sauté 3 minutes.  Add stock, bring to a boil, reduce to a simmer.  Simmer 5 minutes and add broccoli.  Simmer until tender, 5 minutes.  Add snow peas and chicken.  Heat through.  

Season with salt  pepper, fish sauce, lime juice.  Garnish with cilantro leaves.  

Simple Chickpea Soup with Lemon + Dill

A very simple soup.  Chickpeas and vegetables perked up with plenty of lemon and fresh dill.  It's super bright and flavorful.  Most of the ingredients are probably in your fridge and pantry right now.  I served it over brown rice for dinner.  Vegetable stock maybe used to keep things vegetarian.      

Grab a pound of kirby cucumbers while you're at it and use the rest of the dill to make pickles. 

Serves 4.

Chickpea Vegetable Soup with Lemon + Dill

1 tsp olive oil

1 small yellow onion, diced

1 carrot, peeled, diced

2 celery stalk, diced

3 cloves garlic, peeled, minced

1/4 teaspoon red chile flakes

1 quart chicken stock

1 14 oz tin chickpeas, rinsed, drained

1/2 bunch lacinato kale, chopped

1/4 cup chopped fresh dill

 juice of 1 lemon

s + p

In a pot, heat oil over medium heat.  Add onion, carrots, celery, garlic, chile flakes.  Cooking, stirring frequently, until vegetables are aromatic and glossy, about 5 minutes.  Add stock. Simmer until vegetables are tender, about 10 minutes.  Add chickpeas, kale, dill and lemon juice.  Season with salt and pepper.  Serve hot. 

Gluten Free Romesco Sauce

I just realized I've been calling this stuff 'romanesco' sauce.  Ugh.  Silly me.  This romesco sauce is a spanish sauce made from toasted nuts, roasted garlic, tomatoes and red peppers. Typically, toasted bread too, but we're leaving that out so keep things gluten free. I can eat it on anything. Sandwiches instead of mayo, roasted potatoes, grilled vegetables, seafood.... so many things are better with a bit of tasty romesco sauce.

Cam and I are thinking about going 100% gluten free for the month of April to see how it goes. I'm hoping it will help me with my late night cracker addiction and keep my appetite focused on more healthy things.  Are you gluten free?  Do you like it and have you noticed any improvements to your health?  

Makes about 1.5 cups..

Romesco Sauce

1/2 cup slivered almonds

2 small tomatoes or 1 large, cut in half, seeds and stems removed

2 garlic cloves, skin on

1 red bell pepper

 3 tablespoons olive oil

1 tablespoons sherry vinegar

1  1/2 teaspoon smoked paprika

1/4 teaspoon cayenne 

s + p

Heat oven to 375 degrees.  Place almonds on a tray plus tomatoes and garlic on their own tray in oven.  Remove almonds after 10 minutes, let cool.  Roast tomatoes and garlic 20 minutes more.  Set aside to cool.  Remove skins from each.

Place whole red pepper on open flame of gas range.  Turn occasionally until all sides are completely black.  Place on plastic bag and seal.  Let steam in bag 10 minutes.  Blackened skins will wipe off easily.  Discard skins, stem and seeds.  

Chop red pepper, tomatoes and garlic.  Set aside.

In food processor, fitted with a S-blade, process toasted almonds to a fine crumb.  Add pepper, tomatoes, garlic, olive oil, sherry vinegar, paprika and cayenne.  Process until smooth and not gritty, about 5 minutes.  Season with salt and pepper.  

 

 

Tortilla Espanola

The spanish tortilla.  A staple on spanish tapas menus.  It's great for breakfast or a little bite anytime of the day.  

Makes about 8 servings. 

Spanish Tortilla

1/2 cup olive oil

1 small yellow onion, thinly sliced

2 baking potatoes, peeled, thinly sliced

3 cloves garlic, peeled, minced

s + p

pinches of smoked paprika

5 eggs, beaten

Heat an 8 inch skillet over medium low heat.  Add olive oil.  Heat.  Add onions, potatoes and garlic.  Season with salt, pepper and paprika. Stir/flip occasionally to encourage even cooking and avoid browning.   Cook until potatoes and soft but not falling apart, about 10 minutes.  

Drain oil from pan and reserve.  Transfer cooked potato mixture to bowl and toss with beaten eggs.  Wipe out pan, return to medium low heat.  Add 2 tablespoons of reserved oil back to pan.   Pour in potato egg mixture.  Cook until just set in center, about 20 minutes.  Carefully place a plate over skillet and invert tortilla on to the plate.  Slide tortilla back into skillet to finish cooking remaining, uncooked side.  Cook 5 minutes.  Remove from skillet and let sit 20 minutes before serving.  Serve warm, room temperature or cool.  

Antipasto Salad

Perfect for lunch!  It's always easy to fit a salad into your day when said salad has ham on it.  I prep everything sunday night and toss ingredients together when ready to eat or pack up for lunch.  

Makes 4 to 6 servings.

Antipasto Salad

1 head red lettuce, washed, chopped

2 cups shredded red cabbage

2 carrots, peeled, grated

3 stalks celery, thinly sliced

1 tin artichoke hearts, drained, chopped

1 tin pitted black olives, drained, chopped

7 oz black forest ham, chopped

4 oz grated cheese (I like asiago or jack)

1/4 cup roasted, salted sunflower seeds

splash red wine vinegar

s + p

Toss lettuce, cabbage, carrots and celery.  Top with artichoke hearts, olives, ham, cheese, sunflower seeds.  Drizzle lightly with vinegar, season with salt and pepper.  

 

Kale Sprouts / Kalettes

Kalettes.  Have you hear of them?  They're a new vegetable: a hybrid of brussels sprouts and kale.  That's just what they taste like.  Nutty with a vegetal sweetness.  Also called Kale Sprouts.

Tomato vinegar can be hard to find but I strongly suggest you find some.  I ordered a bottle from amazon and I use it on lots of things.  It makes a great vinaigrette or adds an tomato punch of acid to any dish.  

To toast the sesame seeds:  place pan over high heat.  Add sesame seeds.  Toast until light golden brown, stirring occasionally to avoid burning.  Takes 1-2 minutes.

Makes 2 large servings. 

Sautéed Kale Sprouts 

1/2 tablespoon neutral high heat oil

6oz kale sprouts, halved lengthwise

1 tablespoon tamari soy sauce

1 tablespoon tomato vinegar

black pepper

1/2 teaspoon sesame seeds, toasted

Heat a 10 inch saute pan over medium high heat.  Once hot, add oil, tilting pan to coat with oil. Add kale sprouts and saute 3 (al dente) to 5 (softer) minutes, stirring frequently.  Stir together soy sauce and tomato vinegar.  Remove kale pan from heat and carefully pour in soy/vinegar.  It will bubble and sizzle.  Toss kale sprouts to coat evenly.  Transfer to serving plate and garnish with toasted sesame seeds.  

 

Gluten Free Almond + Chocolate Chip Cookies

So long gluten!  We don't need you for our cookie making.  Gluten free or not, these are tasty cookies, soft and cakey with nice texture from the almond flour.  

I'm planning on working on more GF and possibly vegan cookie recipes.  Looking forward to sharing (and eating) the results!

About 12 cookies.

Gluten Free Almond + chocolate Chip Cookies

1 cup almond flour

1/3 cup light brown sugar

1/2 teaspoon baking powder

pinch nutmeg

 pinch salt

1 egg

1/4 cup oil (your choice, I used grape seed)

1 teaspoon vanilla extract

1/3 cup chocolate chips or raw cacao nibs

Heat oven to 350 degrees.

In a bowl, whisk almond flour, brown sugar, baking powder, nutmeg and salt.  Add egg, oil and vanilla extract.  Mix until well combined.  Mix in chocolate chips/nibs.  Chill dough 10 minutes to firm it up. (You can skip this but you're cookies will spread a bit more.)  

Use a tablespoon to portion dough onto a silpat lined baking sheet.  Bake 12 minutes.  Remove from oven and let cool on pan, 5 minutes.  Carefully remove from silpat by sweeping an off set spatula underneath each cookie.  

Roasted Red Pepper Hummus

Yum!  Pretty simple to make and so many possible applications like snacking with veggie sticks or crackers, hummus and vegetable wraps, smeared on toast or tossed with pasta... you have some options.  I'm going to use it as a cheese substitute of vegan quesadillas - i'll let you know how it goes.  

I prefer to use dried beans when I have the forethought (although, I almost never do.)  3/4 cup dried chickpeas ends up being about 1 1/2 cup cooked which is equal to one 14oz tin of chickpeas.  If you use canned chickpeas, just drain and rinse them.  

Makes about 2 cups.

Roasted Red Pepper Hummus

3/4 cup dried chickpeas or 1 14oz tin chickpeas

1 red bell pepper

1/4 cup tahini

1/2 teaspoon dried parsley

1 teaspoon cumin

1 garlic clove, peeled

juice of 1 lemon

salt

dash olive oil

Place dried beans in a bowl, cover with 3 inches of water.  Let soak 8 hours.  Drain water.  Place chickpeas in a pot, cover with plenty of water.  Bring to a boil, reduce to a simmer, simmer until chickpeas are tender, about 1 to 1 1/2 hours.  Strain.  

Roast red pepper by placing it directly on a gas burner set on high.  Rotate occasionally to cook each side.  Once all of pepper is charred black and flaky with the pepper itself softened, remove from flame.  Immediately place in a bowl and cover with plastic wrap. Let stand about 10 minutes or more.  Remove charred skin, stem and seeds.  

Place cooked chickpeas, roasted red pepper, tahini, parsley, cumin, garlic clove, lemon juice and salt in the bowl of a food processor.  Process to desired consistency, adding olive oil to loosen things up as needed.  Season with more salt and lemon juice, to taste.