Hummus @ Home
Hummus is one of my favorite treats, but store bought gets expensive. Lucky for you and me, since putting this recipe together, we’ll never have to buy pre-made hummus again. This serves as my base recipe – depending on what I’m dippin’, I’ll add something extra for a more specific flavor. Sriracha, roasted pine nuts, and sesame oil are a few of my most loved add-ins. *To keep the hummus texture balanced, I’ll adjust my lemon juice and olive oil levels if I’m adding in another liquid e.g. sriracha. Enjoy! \ Anna
- 1 ½ cups cooked chickpeas or 1 (15 oz) can of chickpeas – drain the juice!
- ¼ cup tahini
- ¼ cup lemon juice (~juice of 1 lemon)
- 1 garlic clove, grated
- 2 Tbsp olive oil
- Pinch of salt
- 2 Tbsp water
- In a blender, blend chickpeas for 15 seconds.
- Next, add the tahini and lemon juice and blend for 30 seconds. Scrape the sides of the blender then process for another 30 seconds.
- Add the olive oil, garlic, and salt + blend for another 30 seconds.
- Scrape the sides if needed and add your water. Blend for 30 seconds.
- Empty the hummus into a serving bowl and top with a small drizzle of olive oil.
- Serve with your favorite hummus accompaniments!
Go explore your local Asian foods store for a few of these ingredients and try your hand at this quintessential Indian dip! Raita can be used as a cooling agent for anything spicy; drizzle it over curries or rice, dunk a delicious stuffed bread in it, mix it with a chutney, or add more water and ice to make lassi. \ Carmen
- 1 cup plain yogurt
- +/- 3.5 Tbps. water (based on your consistency preference)
- ½ tsp. salt, or to taste
- ¼ tsp. pepper, or to taste
- ¼ tsp. chat masala, or to taste (optional; literally translates to “snack spice”. A rare find, but if you score, it is sure to up your Raita game!)
- In a medium sized bowl, combine yogurt and water until smooth. If you have a mixing wand, use that – otherwise, a spoon works just fine.
- Stir in salt, pepper, and chat masala and place in the fridge to cool.
- Before serving, sprinkle with Boondi from your local Indian store or a crunchy topping of your choice!
This recipe has a name that truly captures its rugged elegance. I don’t know what more needs to be said, besides Sandra Lee would be proud of how easy and ’Semi-Homemade’ this recipe is – Ok, I will actually say one more thing: this recipe is perfect for outdoor get-togethers! It will withstand the heat of high noon and satiate the appetite of a whole posse of cowboys. Leave the deviled eggs in the fridge and wrangle up some refreshing Cowboy Caviar for your next outdoor event. Don’t forget the blue corn chips! \ Tom
Ingredients for Caviar:
- 1 can shoepeg white corn, drained
- 1 can black eyed peas, drained and rinsed
- 1 can black beans, rinsed and drained
- 1 avocado, chopped
- 1 Roma tomato, chopped
- ⅔ cup cilantro, chopped
- ⅔ cup green onion, chopped
Ingredients for Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar or lime juice
- 2 cloves garlic
- ¾ tsp. salt
- 1 tsp. cumin
- Mix together ’caviar’ ingredients in a large bowl.
- Combine ’dressing’ ingredients in a blender or food processor till homogeneous.
- Pour dressing over ‘caviar’ ~ 15 minutes before serving.
- Serve with blue corn chips!
DQ Crunch Cone
I don’t know if this qualifies as a dip, but I had to share this nostalgic treat. The DQ crunch cone remains my go-to order, but I especially loved it as a child because !!sprinkles!! There is really no better looking and tasting ice cream topping. After a bit of research and experimenting, I think I’ve nearly replicated the DQ recipe and it’s easy. It’s almost too easy. You’re welcome. \ AL
- 1 cup light brown sugar
- 1 cup salted or lightly salted roasted peanuts
- 1.75 oz rainbow sprinkles
- Other things: candy thermometer and parchment paper
- Make this Peanut Pralines recipe on Serious Eats which will basically instruct you to:
- Prepare a baking sheet with parchment paper.
- Put your brown sugar in a small saucepan and break up any clumps, then pour in ¼ cup of water. Stir until dissolved.
- Heat the brown sugar over medium high. Keep an eye on it and continue to swirl the pan! Don’t be alarmed if the sugar bubbles violently, just keep swirling. Continue until the mixture reaches a temperature of 230°F.
- Remove from heat, add peanuts and stir to coat. Drop spoonfuls onto parchment paper to cool. This step requires urgency to ensure your pralines don’t get stuck in one clump in your pan!
- After cooling, you’ve got to crush your nuts. Either use a mortar and pestle or put your pralines into a baggie and hammer with … a hammer or any other tool, really.
- Mix your crushed peanuts with sprinkles and store in a jar to keep fresh! The topping can be sprinkled onto ice cream or roll/dip your cone into the mix to cover your ice cream scoop/s!