Tomato Basil Hummus

tomato basil hummus

I do love me some hummus.  People are always asking me what my favorite recipe on this blog is, and after I get finished telling them about my 10 minute recipe for fresh ricotta, the next thing I talk about is my 5 minute recipe for hummus.  (Are you sensing a trend here?)  Anyway, this particular version of hummus is also one you can whirl up easily in your food processor, but instead of the tahini that gives classic hummus its great taste, this one subs in roasted tomatoes and a big heaping handful of basil.  It's hummus, summertime-style! Read More & Get the Recipe

Red Pepper Hummus


I love hummus.  I have a recipe for five minute hummus that I make in the food processor in, yep, five minutes, and I've made it so many times that my total hummus-making time is probably hours when you add it all up.  Maybe days.  But even though I have this perfectly wonderful hummus recipe, I can't ever leave well enough alone.  And so I bring you red pepper hummus.  Which also takes about five minutes.  Maybe six if you count fishing the red peppers out of the jar.  Hooray for hummus! Read More & Get the Recipe

Chilled Hummus Soup


Hummus!  It's one of my favorite things to make (especially with my fool-proof five minute food processor recipe), and I like eating it even better.  Creamy, slightly spicy, pretty healthy, totally delicious hummus.  And so those of you who know me well know that I have this obsessive habit of turning my favorites into different formats will not be surprised that I turned my favorite dip into a soup.  A quick, cool, just right for the end of these warm summer nights soup. Read More & Get the Recipe

Spiced Candied Chick Peas


Not only does this recipe give me the chance to make something out of chick peas other than my beloved Five Minute Hummus, but it also gives me the chance to show off my beloved Farm Animal plates from one of my most beloved stores, JK Adams in beautiful Dorset, Vermont. I didn't get to make my usual summer trip to JK Adams this year because I was taking a certain teenager down to college in Clemson, South Carolina, which is in the completely opposite direction.  Which meant I didn't get to gaze longingly at all the La Crueset cookware that they have. I didn't get to convince myself that I really DID need rolling pins in two or three sizes, or covet the ones with the red handles. The Southern husband didn't have to pull me slowly away from the rack of every slotted spoon I could ever need or want. Listen, everyone has their dream destination spot, right?  Mine is JK Adams.  Did I mention that they sell buckeyes right there at the checkout counter?  Yep, there's a big bowl Read More & Get the Recipe

Five Minute Hummus


One of the questions I get a lot is, how do I make and photograph and then EAT all this stuff and not weigh 500 pounds?  (The questions usually are asked in a much nicer way than that, but that's the general drift.)  And while I'm not as slender as I was before I got-married-had-a-baby-started-a-food-blog, I'm so far still fitting into the same size Levi's I've been wearing for the last 10 years or so.  One of the answers I always give (and it is very true) is this: small plates!  I'm a great believer in eating things that are truly delicious, and I'd rather have a little bit of bacon then a whole lot of celery. However, from time to time I have to resort to, shall we say, a more strict eating regimen?  Just for a little while until the Levi's can be buttoned without the whole lie down on the floor trick.  And this time, I am going for Mark Bittman's routine which he calls Simple Till Six.  The basic gist is this: you eat like a vegan from the minute you wake up until 6pm...and Read More & Get the Recipe