Years ago a friend told me about making hummus. And though in theory I like to try new things, I tend to be a stuck-in-a-rut kind of gal, and never got around to trying it.
Years later (recently), I finally made some hummus after buying some tahini and then searching for something to do with it. Hummus was the answer. My first batch was tolerable, but not great. Subsequent batches have gotten better, and we really enjoy it now as a vegetable dip or sandwich spread.
I don’t really follow a recipe. I just mix things in until it seems right. Here’s the basic instructions.
I put the following in a blender, blend, taste, modify and repeat.
- 1 can garbanzo beans
- 2-3 Tablespoons tahini
- about 1/2 cup Daisy sour cream
- about 1/4 cup extra-virgin olive oil
- 1 clove crushed garlic
- salt to taste
- about 1/2 teaspoon cumin
This could be healthier if I bought dried garbanzo beans, soaked and cooked them myself. Or…I wonder if this dish would work with sprouted beans. Has anyone tried this?
The other new thing I tried was a recipe using puffed millet I had picked up with the intent of making a healthy version of a Rice Crispy treat. Instead, Sudoku suggested we try a recipe on the back of the bag for Cheesy Dill Squares. I didn’t have dill on hand, so we used basil instead. They were sooo yummy and surprisingly filling (thanks to all the healthy fats). Here’s the recipe (we double it and bake in a 9×13″ pan):
Mix together the following:
- 1 cup grated sharp cheddar cheese
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup butter, softened
- 1/2 cup pastry flour (I used arrowroot powder)
- 1 egg
- about 2 tablespoon lemon juice
Then fold in 2 cups puffed millet.
Press into a greased 8″ square pan. Bake at 350 for 20-25 minutes, or until lightly browned. 20 minutes was just right for my pan and oven.
Other things in the kitchen last week:
- bone broth soup
- cheesy corn bread
- currently trying Carl’s Oregon Trail sourdough
- corn relish
This post is submitted for Tuesday Twister at GNOWFGLINS. Thanks, Wardeh!
For a soy-free sandwich spread, just stir together the following:
1 part dijon mustard
1 part honey
3-4 parts sour cream (put in less if you like a lot of spice)
We like it on meat or veggie sandwiches. You can use what’s left in a salad dressing.
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