Homemade HUMMUS!! A Tasty Thursday video

I truly cannot believe I haven't done this one before. I've done videos using hummus, and I've done homemade pita bread. But hummus? How has this escaped me?

As a base recipe, this is about as good as it gets. I love this because it's so versatile. Serve it with pita bread or crackers. Vegetables. As a sandwich spread. As part of an appetizer platter.

Want to add more garlic? Roasted garlic? Sun dried tomatoes? Olives? Roasted red peppers? Hot sauce? Feta cheese? Something else I am not thinking about? GO FOR IT!!! Consider this a canvas on which you can paint your dip masterpiece.

HUMMUS (makes about 2 cups. Can be doubled for a crowd!)

** you can make this in a blender, or even with a potato masher or a mortar and pestle 

  • 1 can chick peas (aka garbanzo beans) - or 2 cups cooked beans 
  • 2 cloves garlic 
  • 1/4 c olive oil 
  • 1/4 c tahini 
  • 1/4 tsp salt 
  • juice from 1/2 a lemon water to taste  

1. Peel and crush garlic, or just put it in a food processor with the chick peas. Pulse to combine, then pulse about 10 times to begin to break the beans down. 

2. Add the olive oil, tahini, and salt. Squeeze in the lemon juice. Process until smooth, about 30 seconds. Taste. 

3. Adjust the seasonings to taste. If it's too thick for your taste, add in water a couple of tablespoons at a time. Process, scrape down the sides, and process until as smooth as you like it.  Play with this. Make it yours. It's delicious!

Burrito template - luscious leftovers! A Tasty Thursday video

It's another leftovers template! If Tasty Thursday is all about easy ways to see that you can indeed cook from scratch at home (and it is), how to creatively repurpose leftovers has to be on the docket.

Two things I ALWAYS have on hand? Tortillas (or at least tortilla makings, if I'm cruising), and cheese. Hmm. Sounds like a burrito to me! Stuff it with bits of leftovers from the fridge, heat it up, and you've got food to drool over.

Without any further ado . . .

BURRITOS! (a luscious leftover template)

REQUIRED: tortillas. And cheese. (or lettuce or cabbage wraps. And cashew cream or silken tofu zipped up in the blender. You get the picture.)

1. Take any cool bits of leftovers in the fridge that have flavors that would go together.
2. Chop them all up. Add some fresh veggies if you have them, for crunch. You could also chop up a can of water chestnuts, also for crunch.
3. Toss them in a large bowl with any sauce you may have on hand.
4. Add in cheese. I prefer a combination of cheddar (flavor) and monterey jack (for melting properties) but hey - this is your dinner. Make it fit your world!
5. Roll a small handful into a tortilla, then put, seam side DOWN, in a shallow baking pan that you've oiled lightly.
6. Keep going until all the filling is used up. This will make as many as you've got filling for.
7. Bake at 350 for 30 minutes.
8. Eat with salsa. Or let cool and wrap individually and freeze - these make awesome lunches!