2 cups canned garbanzo beans (chickpeas), drained
1/3 cup or less to taste, tahini
1/4 cup lemon juice, fresh
1 tsp salt
2 cloves garlic
1/4 tsp cumin
1/4 tsp paprika
2 tbsp olive oil
1. Add the tahini and the lemon juice to a small bowl and whisk until slightly foamy. This will help give the hummous a creamier consistency later on.
2 – 0ption 1: Add the tahini mixture with the garbanzo beans, half the olive oil, salt, cumin and garlic in a food processor. Blend until smooth. Transfer mixture to a serving bowl.
2 – option 2: I’ve thrown in this brief extra step, as an option. I find that hummous will turn out creamier if you first boil the canned chickpeas for 2 minutes, to soften them. You can add the garlic to the boiling water during this step. Drain, then add the chickpeas and garlic to the food processor with the remaining ingredients and blend until smooth. Serve.
3. Drizzle the remaining olive oil over the garbanzo bean mixture. Sprinkle with paprika.
4. Serve with pita bread or home-made bagel crisps
I’m not sure how, but shockingly I made it through 29 years of my life without ever tasting a beet. The day that I had one was a revelation to my taste buds. There is not a week that goes by now when my fridge is not full of these wonderful, healthy treats. There are so many delicious ways of cooking beets, though this combination of the dark red, flavourful beet with another of my favourite foods – risotto – is a unique and mouth-watering side dish. It also calls for cooking with white wine, which is always a great excuse to indulge a little in a glass while cooking. Continue reading
Although very popular in France and Quebec, crepes and creperies (crepe houses) are only now starting to appear on the West Coast. I prefer to make my own, though, as they are inexpensive and very simple to make. They are also multi-purpose, serving as breakfast, lunch, or dinner depending on what you fill them with. Although some people have been known to eat them with shrimp or fish, my preference is with fresh fruit, peanut butter, chocolate chips or whipped cream. Continue reading
Cutting strips of pasta by hand - a little like zen sand art
Preparing fresh pasta by hand will likely be one of the more pleasurable cooking activities you’ll experience. Not only is this easy to make at home, but the fresh pasta will taste like it’s being served directly from a family kitchen in Italy. Molto Bene!
I’ve made pasta two different ways: by hand (more difficult and challenging to cut) and using a pasta machine (this is my preferred option, though you’ll need to pick up a machine – not to worry, Christmas is coming). If rolling and cutting by hand, the pasta will still taste great; it will usually just leave you with pasta strips that are thicker than you would get from a machine. Either way you make this though, this is much more impressive to dinner guests that emptying a store-bought package of pasta into a pot of boiling water.