Homemade Hummus

Hummus has really climbed the social ladder over the last ten years. Known to many as an exotic food before, hummus can now be found in the refrigerators of almost every woman you know and half the men. Opening a container of hummus and serving it with crackers and crudite is something every host has done and thus helping non-cooks everywhere include something delicious in their repertoire. The quality of store-bought hummus is actually quite good, but includes at least a couple unnatural ingredients. I took a crack at making this centuries old, healthy and delicious dip with a rather amazing outcome. The best thing about something like hummus is that you can add whatever flavors you would like to it. This variation below could very easily be switched by taking out the rosemary and adding anything from spicy red pepper flakes to artichokes to roasted red peppers. This takes about 5 minutes to make and will last about a week in the fridge. Since this version is 100% homemade, filled with protein and bursting with flavor, I think many of you out there will be forgoing the container and keeping these simple ingredients in your pantry and fridge for the next time you need a quick snack for guests or just for yourself! 


Lemon & Rosemary Hummus
Forks & Amusement 2010
makes 1 1/4 cup
50 calories for 2 tablespoons


1 15oz can garbanzo beans or chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste (sesame seed paste, can be found in the ethnic food aisle or condiments)
1 large clove of garlic, minced
1/2 lemon zest
juice of 1 juicy lemon
1 sprig of fresh rosemary
1/2 teaspoon of cumin
salt & pepper to taste


For serving: Paprika & olive oil


Combine all top ingredients in a food processor or blender and process until smooth. If hummus is too thick, add a little bit of water to help it along until it is the desired consistency. Add more salt and pepper if needed. Serve in a bowl, sprinkled with paprika and drizzled with just a touch of olive oil. 


Enjoy! 
xoxo
Erin 

Is there anything better than Bacon?

Bacon is by far America's most loved ingredient. At least the America I know. Whether eating a crispy piece with your eggs in the morning, enjoying it on your BLT for lunch or finding a hint of it in your gourmet dinner out, bacon is everywhere and I love it. Here is a soup with just a bit of bacon. It is almost vegetarian, except for the Chicken stock and bacon. So I guess not really vegetarian at all, but close enough for me. This is a hearty vegetable soup that can fill up anyone, including your skeptical man (ie: my husband). And even though it has bacon in it, it is very healthful and low in calories. There is rosemary in this as well, and I don't even get me started on how much I am loving that herb right now... And my new trick that I incorporated into this soup is to add in a parmigiano rind while simmering. It brings a richness to the soup and that great flavor of the cheese.

Tuscan Peasant Soup with Rosemary & Pancetta

Serves 6-8

5 Tablespoons of Olive Oil

1 1/4 cups, about 6 oz. small diced Pancetta (regular bacon is totally fine)

4 cups large diced Savoy Cabbage (about 1/2 head, you can also use Napa cabbage)

2 medium onions, diced

4 medium carrots, diced

kosher salt

2 garlic cloves, minced

1 Tbs. minced fresh rosemary, plus 1 tsp.

1 tsp. ground coriander

1 28 oz can of diced tomatoes, drained

8 cups chicken stock

Optional: Rind of Parmigiano-Reggiano

2 15 1/2 oz cans, small white beans rinsed and drained (ie: Navy Beans)

2 Tbs. fresh lemon juice

Pepper

1 cup grated Parmigiano-Reggiano

1. Heat 2 Tbs. of olive oil in a 4 to 5 qt. dutch oven over medium heat. When hot, add the pancetta and cook until crisp, stirring often. Remove pot from heat. Remove pancetta from pot with slotted spoon and drain on paper lined plate. Pour off all but 2 Tbs. of the fat from the pot.

2. Return the pot to medium high heat and add the cabbage. Cook, stirring occasionally, until limp and browned around the edges. Remove the pot form the heat and transfer cabbage to another plate.

3. Put the pot back over medium heat and add 2 Tbs. of olive oil. When the oil is hot, add the onions, carrots and season with salt. Cook, stirring occasionally, until the onions are softened and vegetables start to brown around the edges. Add the garlic, 1 Tbs. of rosemary and the coriander. Cook, stirring until the garlic becomes fragrant, about 1 minute. Add the tomatoes, stir together and cook an additional 3 minutes.

4. Return the cabbage to the pan and add the chicken stock and parmigiano rind, if using. Stir well and bring to a boil, then reduce to a simmer. Cook for 15 minutes to infuse the broth. Add the beans and return the pot to a simmer, cook for another 2 minutes. Remove pot from the heat, remove the cheese rind and discard. Stir in the remaining rosemary and let rest for 5 minutes.

5. Taste the soup, add the lemon juice and salt and pepper to taste. Serve the soup hot, garnished with pancetta and grated cheese.

Enjoy!

xoxo

Erin