On a Roll!

Between my last post (Feb.8... yikes) and now, a lot of stuff has happened.

Blogging, clearly, has not been one of them. Sorry.


I'm sensing a pattern developing, here. I get on a serious roll, then... uhhh... I don't even want to know when the last entry was. And the busier I get, the more often it tends to happen. At least I'm consistent?

But enough of that, today is a new day. And April is (about to be) a new month. Being a better blogger is still on my radar, and what's the harm in having a long-term goal.

One thing that hasn't fallen to the wayside-- my cooking. I've got tons of recipes to share and I promise, sooner or later, I'll get 'em up here.

So, let's see how many posts I can get in before the next dry spell. Chances are pretty good that consistency will get the best of me once again, but for the sake of everyone who reads my blog, I'll remain optimistic.

Here's a phenomenal recipe for Roasted Red Pepper Hummus. I don't know many people who don't like hummus, and I'm telling you, this is honestly the best hummus I've made so far.* This recipe literally could not be easier.

Roasted Red Pepper Hummus
[1] can organic chickpeas
[2] tbsp sesame tahini
[2] lemons, juiced
[1 1/2] whole roasted red peppers, chopped
[1] garlic clove (use more... if you like more garlic)
[1] tsp paprika
[1/4--1/3] cup water to thin. (I use water in place of olive oil but you could use either, or both!)
salt
pepper

Blend chickpeas, tahini, lemon juice, garlic and a little water in the food processor until smooth. Add water until you've reached desired consistency. When smooth, add salt and pepper to taste, chopped peppers, and paprika. Blend once more until combined. I kept the consistency pretty chunky (I hate that word) so that it was more like a dip. Sprinkle the top with paprika and add a sprig of parsley for presentation and color. Bring it to a party, serve it with pita, then watch it dis-ap-pear.

I'm going to go eat this now and pretend that Spring Break hasn't ended.

You're gunna be sahooo pOpuLaR

*In my latest attempt to avoid preservatives, I've been making my own hummus. It's so much cheaper (hummus at the grocery store can cost up to $5.00 compared to a can of chickpeas for like, $0.80), plus you can control the flavors and consistency. Basically, after you make your own hummus, you'll never buy it from the store again. 

Citrus Spiced Pumpkin Hummus

For me, using a recipe is sort of like using a cheat sheet on a test. If everyone had one, then anyone could do it. (The only exception is baking, where not using a recipe is just silly... unless, of course, you're the thrill seeker type and don't mind the occasional chocolate chip paper weight). But cooking should be about creating, and sometimes that means failing too.

That said, I came across a recipe for Pumpkin Hummus on La Fuji Mama's blog, and thought it sounded so different and (most importantly), delicious. I really want to put my own twist on it, so I kind of just used the unique idea as my starting point and crossed my fingers that I could figure it out sans recipe. After a lot of taste testing, critiques (good AND bad) from my sisters, and a couple of tweaks, I think I came up with a really great recipe. It's a perfect holiday dip that gets an unexpected twist from the pumpkin and orange.

Citrus Spiced Pumpkin Hummus

[1] can garbanzo beans

[1] can pumpkin puree

[½] cup sesame tahini

[½] cup orange juice

Juice ½ lemon

[1] tbsp lemon zest

[1] tbsp orange zest

 [½] tsp allspice

[½] tsp fresh ground nutmeg

[1] tsp cinnamon

[1] garlic clove, minced

salt

pepper

Making hummus is just about as easy as it gets. You literally just put everything into a food processor and blend until it becomes a lovely, creamy, and delicious dip. 

I was worried at first the pumpkin would be overpowering so I only added half at first, but it really does need the whole can. You can really taste the orange flavor, too, and the sweetness of the orange juice works perfectly with the spices and the sesame tahini. It's a savory/sweet dip that I plated with pita crackers, cheddar cheese, and baby carrots. 

Heirloom Tomatoes and Easy Roquefort Dressing

I made this recipe for a potluck dinner in Paris and it ended up being a big hit, especially the homemade blue cheese dressing! It's healthy (if you don't over-do it on the cheese, but I won't judge if you do), super simple, and a perfect dish for sharing. 


Roquefort is a creamy blue cheese that is mild enough for most palettes. If you thought you weren't a fromage bleu fan, this is definitely the recipe to try. Not only are the flavors bright, but the colors are so enticing! Because we're using limited ingredients, make sure that they're all really fresh. Heirloom tomatoes have a full tomato flavor, plus a beautiful color and shape. 


Enjoy as an appetizer, and don't forget the wine.


Heirloom Tomatoes and Easy Roquefort Dressing

Serves 8-10 people

For the dressing:

[1] cup crème fraîche

[2] tbsp dijon mustard

[1/2] cup Roquefort blue cheese, crumbled

[1/2] tbsp lemon juice (I didn't have any, but it will liven up the dressing)

[2] tsp fresh chives, finely chopped

[1] tsp cracked black pepper

salt to taste

For the salad:

[4] large Heirloom tomatoes (plan for half a tomato per person)

[1/4] cup roughly chopped basil 

[2] tbsp chopped flat leaf parsley

[1/4] cup walnuts, toasted

[1] tsp cracked pepper

salt to taste

olive oil

Mix together all ingredients for the dressing in a small bowl and set aside in the fridge. 

Slice tomatoes into 1/4 inch slices and arrange nicely around the plate. Chop herbs and sprinkle over the top. 

In the meantime, toast walnuts for about 5-6 minutes on low heat. Roughly chop into smaller pieces and sprinkle over tomatoes. 

Drizzle the salad with a little olive oil, add the cracked pepper and a small pinch of salt, et voila!