Thursday, March 25, 2010

Hummus with Green Goo

Hummus with Green Goo
(from 101 cookbooks)

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.


1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained

1 teaspoon baking soda

1 cup water

scant 1/2 cup freshly squeezed lemon juice

1 1/2 teaspoons fine grain sea salt

1/3 cup / 80ml tahini

Green Goo

1/4 cup Italian parsley

1 jalapeño, destemmed

1 large clove garlic

scant 1/2 teaspoon fine grain sea salt

2/3 cup / 160 ml extra virgin olive oil

In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.

Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.

Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.

Serve with pita chips, crackers, flatbread, or toasted lavash.

Makes 4 cups of hummus.

Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling of Insalata's Restaurant in San Anselmo, California.

Sweet Potato Crescent Rolls

Sweet Potato Crescent Rolls

from Simply in Season (from Jamie's Recipes)

Combine in a large bowl:

1 1/2 c. whole wheat bread flour

1/4 c. sugar

1 T active dry yeast

1 tsp salt

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

In large saucepan, combine:

1 c. sweet potatoes (cooked and mashed)

1 c. milk

1/4 c. butter

Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.


1 large egg beaten
mix at medium speed for 3 minutes.

2-2 1/2 c. bread flour

Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.

Brush each circle with 1 T meltedbutter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.

Oatmeal Chocolate Chip Nut Cookies

Oatmeal Chocolate Chip Nut Cookies
(from Aimee at I Tri to Be Me)

* 1/3C almond/cashew/peanut butter 

* 2Tbl. canola oil

* 3/4C raw sugar

* 1/3C soymilk

* 1tsp. vanilla extract

* 1C whole wheat flour

* 1/2tsp. baking soda

* 1/2tsp. salt

* 1C rolled oats

* 2/3C chocolate chips

* 1/2C chopped walnuts/macadamia nuts (I used walnuts)


1. Preheat oven to 375 degrees

2. Mix together all the ingredients from almond butter to vanilla extract.

3. In a separate bowl, mix the flour, baking soda, salt, oats, and chopped nuts.

4. Combine the dry ingredients with the wet and mix until just combined.

5. Fold in the chocolate chips

6. Drop by Tablespoonfuls onto a cookie sheet

7. Bake 10-12 minutes. Note: these cookies do not spread out like regular cookies, so it's kind of hard to tell if they're done. Just keep checking on them to make sure they don't burn.

I made this on 3/28/10, and they were delish.  I used peanut butter.  Next time I will try the recipe with less sugar.