Want to make simple hummus at home? It’s not that hard. I’ve adapted this recipe a bit from Marisa at Food In Jars to match a can of chickpeas. See her directions for the basic procedure.
- 1 can chickpeas
- 1 medium garlic clove
- 4 TB lemon juice
- 1-1/3 TB tahini
- 2/3 tsp kosher salt
- 1/4 olive oil
- 1/4 cup water
I like roasted red pepper hummus, so then you add about 3 good sized pieces of jarred roasted reds, patted dry.
If you like your hummus nice and smooth and don’t mind just a little extra work, dump the can into a metal colander to wash them. Then just use your hand to rub them all around the colander, not so hard that you smoosh them, but such that you start to see the skins peeling off. Pick those all out (this is the time consuming part, but well worth it) and discard. Then follow Marisa’s directions, plus the roasted reds or other flavor adders if you like them. I have had nothing but trouble with my blender, much better luck with the food processor, so I recommend that. And paying close attention to the liquids.
Just sample as you start to finish up to get the moisture and salt where you want it.
Now that Blue Apron is struggling mightily and likely to fail, it’s probably time to tell you about our brief experience with this meal kit delivery service. I really had no interest, but a friend at work offered me one of her free trials so, hey, free food. We gave it a spin, taking the free kit and (spoiler) cancelling after being suitably unimpressed. Continue reading
We got up early Saturday morning and headed to Bowman Orchards to pick strawberries. We just managed to beat the rain, just getting doused on the ride back from the field to pay, loaded down with almost 20 lbs of bright red, juicy strawberries.
It’s pretty great when you don’t even set out to have an awesome food day, but just stumble into it. Today was such a day. Continue reading
So, making your own vanilla. Not so hard.
Plain (double strength, if truth be told), and cherry flavored vanilla (made with cherry flavored vodka).
So what got made for Christmas giving here at Eat Up Albany? Well, as usual, a lot. I’d like to thank lots of blogs for inspiration and advice, you can see them over there on the right side. Many recipes came from there, but not all. As usual, many King Arthur Flour products were involved.
- Healthier Banana Bread – modified to use Splenda for Baking and light tasting olive oil as the fat (after I kinda sorta made a sugar-free batch by accident – not bad, but not giftworthy)
- Pumpernickel Bread – from here
- San Diego Sunshine Bread – same book
- San Diego Sunshine Bread with Craisins – same thing…with Craisins. D’uh.
- my famous Cinnamon Raisin Bread – what? you haven’t heard of it?
- Vanilla Swirl Bread – so good, but not cheap, from Darla’s recipe at Bakingdom, have to start making my own vanilla sugar
- Cheoreg – still not perfected, cooked in muffin tins, which was a great idea if I do say so myself, they’re perfectly shaped and cute with their sprinkling of sesame seeds on top
- Magic Peanut Butter Middles cookies – you know, the ones with the peanut butter filling hidden inside chocolate cookies
- four flavors of butter cookies – I modified a tangerine butter cookie recipe from here and also made lemon, chocolate chocolate chip, and strawberry
- Oatmeal Craisin cookies – KAF recipe for oatmeal cookies, you can probably figure out the rest, they’re yummy
- bread and butter pickles – homegrown cukes, pickled over the summer
- applesauce – homemade from Bowman Orchard apples including Macs and Galas, got a real nice tasting sauce this year
My wife added:
- Cranberry Orange Bread
- three kinds of biscotti – orange cranberry, vanilla, and vanilla chocolate chip
- peanut butter pretzel truffles
- chocolate dipped marshmallows
I think we said we were cutting back this year. That went well 🙂