Homemade Hummus

Switching up the Tahini

While traditional hummus recipes call for tahini, some people don’t love it’s taste (aka my husband Christopher) or don’t use it regularly so they don’t justify the purchase. I started making batches with other nut butters, and it’s literally changed my hummus eating world. I love a very traditional spread, but something about the added depth of roasted almond butter really hits the spot. I’ve used peanut butter (natural and no-stir), roasted and raw almond butter, regular tahini, cashew butter, and black tahini (made from black sesame seeds). Use whatever you’ve got or like!

We eat a lot hummus in our house. My husband’s go-to lunch at home is a hummus and PB sandwich. (I thought it was weird at first too, and then I put peanut butter in my hummus and it’s really good. Try it!) While we very often just buy containers from the grocery store, making it at home is really easy and much more cost effective. With a can of chickpeas, a few tablespoons of your preferred nut butter, and some pantry staples, you’re on your way to a tasty snack in about 10 minutes.

There are many things I love about hummus including it’s protein rich nature, but it’s such a great blank canvas to play with. Once you have a base recipe, you can add any type of flavors that you want - roasted red peppers, curry paste, all sorts of fresh herbs, spice mixes, etc. It’s also a great way to use up some little bits of condiments, pickled items, or spices you have floating around your fridge and pantry. I’ve included four of my favorite flavor combinations below, but I’d encourage you to play around with what you like!

---

HOMEMADE HUMMUS - 5 WAYS

Makes about 2 cups

IngredieNts

Basic Hummus

• 1 (15-oz) can chickpeas, drained

• ¼ cup plain yogurt (optional)

• 2 tablespoons nut butter (tahini, almond, peanut)

• ¼ cup olive oil

• 4 garlic cloves

• Juice of 1 lime or small lemon

• 1 tsp ground cumin

• ½ tsp kosher salt

• ⅛ tsp cayenne pepper (optional)

Method

1. Combine all ingredients in the container of a food processor. Blend for 5 minutes, until very smooth and warm to the touch. Transfer to a serving bowl or an airtight container. (For best flavor, cover and let hummus stand for at least an hour before eating.)

2. Serve with pita and garden fresh vegetables. Refrigerate in an airtight container a good swirl of olive oil to coat the top for up to 5 days.

---

Kalamata Olive and Black Pepper

To Basic Hummus, add 1/4 cup kalamata olives, 2 tablespoons almond butter, and 1/2 teaspoon ground black pepper. Top with olives and olive oil.

---

Dill and Mint Hummus

To Basic Hummus, add a handful of fresh dill sprigs and fresh mint leaves. Top with olive oil and fresh herbs.

---

Harissa Hummus

To Basic Hummus, add 2 to 3 tablespoons harissa paste and 2 tablespoons peanut butter. Top with peanuts and chili oil.

---

Black Sesame Hummus

To Basic Hummus, use black sesame tahini instead of regular tahini. Top with addition tahini and black salt.

---

10 Minute Recipes: Summer Fridge Pickles

A special shout out and Happy Father's Day to my dad - the guy who taught me everything there is to love about pickles and photography. Here's to combing both in dedication to you :). 

The seasons are definitely starting to change here in San Diego - we're exiting the days of May Grays and June Glooms and hitting our desert heat waves. This weekend brought one with vengeance. I know, for those of you who live in places where it's 98 F and 100% humidity, I shouldn't complain. But, 95 F in a city that doesn't believe in A/C is no fun. Especially if you need or want to get in your kitchen and cook. 

Summer is one of those seasons that seems to bring foods that need (or rather, deserve) pickles, but with soaring temps, the last thing you want to do is heat up your kitchen with boiling vinegar and a canning water bath. Well, here's your perfect solution - a pickle that you can prep in 10 minutes, set in the fridge, and do nothing else but enjoy it the following day. No heat, no turning your kitchen into a steamy sauna, and no need to make 10 jars at a time. This recipe yields one perfect pint jar of summery pickles. And, if you use watermelon radishes, they may even have a delightful pink hue by the end. 

An added bonus to not using heat - the full nutritional value of the vegetables and apple cider vinegar is maintained. I would recommend using a good quality vinegar (Bragg's is my personal favorite). The acidity of these pickles is somewhat mild. If you prefer a more pungent pickle, add additional vinegar and 1 tsp sugar and 1/8 tsp salt per ounce of added vinegar. 

---

SUMMER FRIDGE PICKLES

• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 3/4 tsp kosher salt
• 1/8 tsp of each: fennel seeds, celery seeds, minced ginger
• 1/4 tsp of each: peppercorns, mustard seeds, dill seeds (or 1 dill flower)
• 2 cups sliced cucumber, radish, and/or summer squash
• Several chives or chive blossoms
• Chili pepper, optional
• Filtered water

In a glass pint jar or container of similar size, add vinegar, sugar, salt and spices. Secure the lid and shake vigorously for 30 seconds. Remove the lid and add the sliced vegetables, chives, and chili pepper, if desired. 

Fill the jar with filtered water up to 1/2" below the brim. Secure the lid again, gently shake a few times, and place in the fridge overnight (or for at least 4 hours). These pickles will keep in the fridge for up to two months. 

Yield: 1 pint jar