Favorite Hummus

Smitten Kitchen’s proportions are my favorite, but I generally add more lemon. And I can’t seem to NOT skin the chickpeas anymore. It really does make a difference.

  • 15 oz. can garbanzo beans (1 3/4 cups cooked, drained chickpeas (or 2/3 C. dried)
  • 1/2 C. tahini paste (Once Again brand is my current favorite. Made from dry roasted sesame seeds!)
  • 2 T. fresh lemon juice, or more to taste. (I often  use a whole lemon, unless it’s particularly big or extra juicy, then half.)
  • 1 clove garlic, roughly chopped
  • 3/4 t. table salt, or more to taste
  • ~1/4 cup water or reserved chickpea cooking water
  1. Peel chickpeas.
  2. In food processor, blend chickpeas until powdery clumps form.
  3. Add tahini, lemon, garlic, salt. Blend to a thick puree.
  4. Drizzle water while machine is running, until desired consistency.

Amber’s Granola

My favorite.

3.0 C. oats
1.0 C. raw buckwheat groats
0.5 C. raw sunflower seeds
1.5 C. pecans, roughly chopped
1.0 C. walnut halves

1/2 C. coconut oil, just melted
2/3 C. maple syrup
1 t. cinnamon (very heaped)
1/4 t. ground cloves
1/2 t. fresh ground nutmeg
1.5 t. kosher salt (heaped), divided
3/4 t. vanilla extract
1/4 t. almond extract

1/2 C. dried cranberries

Mix the oats/seeds/nuts in a large bowl.

Separately, mix the wet/spices (I do it in a big pyrex measuring cup), but only use 1.t of the kosher salt here.

Pour the wet into the dry, mix, pour onto parchment covered baking sheet, sprinkle with remaining 1/2 t. of kosher salt.

Bake at 350* for about an hour, stirring once, after 15 minutes, then rotating the pan once again after.

I think this granola tastes best with some color on it – I like to let it get fairly golden brown.

Remove from the oven, sprinkle dried cranberries over the top of the pan and let cool. Try not to eat the whole pan.


Pantry Salsa

I love this salsa.  It uses canned tomatoes, so it’s not going to win any foodie awards, but it tastes better and fresher than most jarred versions.

Adapted from Pioneer Woman.

1  10oz can of Rotel (tomatoes w green chiles), mild, drained
1  14oz can of diced tomatoes, drained
1/4 C onion, roughly chopped
1 clove garlic, minced
1/4 fresh jalapeno, (seeds and membranes removed for mild)
1/2 C. fresh cilantro, chopped
1/2 t. ground cumin
1/2 t. salt
1/2 t. sugar
juice of 1 lime

Put all ingredients into a food processor and pulse until desired consistency.

Makes about 3 cups. Refrigerator for an hour before serving.