Blueberry Pie

Get Well Blueberry Pie

 

My mom is on bed rest this weekend, so I thought I'd surprise her with a drive home, and a blueberry pie. 

 

Nothing says 'Get Well Soon,' like a pie and some flowers. So I picked up an orchid and rolled out this blueberry pie. I've been practicing on my pie crust and my friends have been benefiting. But finally, I've perfected this rye pie crust from Heidi Swanson. At first, pie crust can be intimidating. But as long as you've got an apron, or some clothes you don't mind getting floured, it's really simple, and very rewarding. And with the holidays in full swing, I'm sure you can find lots of instances for practice of your own before the New Year.

I found my mom trip planning on her iPad when I arrived. My dad brought up a serving knife and plates and we I had pie together on the balcony overlooking my parents' spectacular view of Jamul. I had to keep my dad away from the pie after his second helping because I'd invited my sister over for leftovers later. 

Blueberry Pie with Rye Crust

(This recipe is from Heidi Swanson shared on the blog Forty-Sixth At Grace by Herriott Grace)

I won't be hurt if you click that link and follow Heidi's recipe, because that's what I did.  Although I couldn't find lemon verbena anywhere so I just used extra lemon zest. Harriott offers two ways to get the dough into a ball, by hand, or with a food processor. I prefer the manual method because it makes me feel more involved. And remember, always keep your counter surface and rolling pin well-floured to make the dough easier to work with.

rye pie crust: 

2/3 cup rye flour
1 1/2 cups unbleached all-purpose flour
1/4+ teaspoon fine grain sea salt
1 cup salted butter
1/3 cup cold beer

special equipment: rolling pin & pastry brush recommended

Harriott's notes: You can make the crust using the quick and popular food processor technique. That said,  I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim’s instructions 4x. I usually like mine less so, and fold & roll just 2 or 3 times, depending on how the dough is feeling.

step 1. 
   Mix together the flour and salt. Using one of the methods above, get your butter and flour well mixed until it resembles small flakes.

step 2. 
   Create a well with your dough, add the beer, and as quickly as possible work into a tight ball. Wrap with clear plastic and refrigerate for at least 40 minutes.

step 3.
   Fold your dough.

Pim's Instructions: 
Flour the pastry board or counter very liberally.  Place the dough on the board and flour the top of the dough liberally as well.  With a rolling pin, roll the dough out to an elongated rectangle.  Pick up the pastry brush, brush off the excess flour from the top of the dough.  Then pick up one end of the rectangle, fold it 2/3 of the way in.  Brush the flour off the newly folded section, then pick up the other end and fold it over that section. Now you have a dough that is folded neatly into thirds.  The dough will crack and might even break, don’t worry about it.  Just make sure you brush off as much flour as you can between the folding so you don’t trap more flour in the dough than necessary.

step 4. 
   Roll it.  I don't like to cut my dough in half, I always end up miscalculating. So I just take about 2/3, roll it into a thin crust, and make sure the bottom of my pie pan is perfectly covered. Then I trim off the edges and roll the scraps back in with the remaining 1/3 of the dough and this way I always have enough for the top crust. If you don't have a rolling pin, a bottle of wine will do. Once, I used a large salt shaker. This is a pretty sturdy dough so you shouldn't experience too much breakage.

Refriderate the remaining dough and prepare the filling.

Blueberry Pie Filling: 

•  1/3 cup natural cane sugar
•  1/3 maple sugar (or brown sugar) 
• 1/3 cup / 1.5 oz / 45 g flour
• 1/4 teaspoon fine grain sea salt
• 2 pounds of blueberries, rinsed 
• 2 tablespoons fresh lemon juice & zest from that lemon (I like to use double the zest) 
• 2 tablespoons butter 
• 1 egg plus 1 tablespoon water, whisked
• Large grain sugar, for sprinkling (optional) 

Preheat your oven to 425F

 

step 5. 
Toss the wet blueberries with the flour and salt.

step 6.
Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust.

Trim the top crust a bit if needed, then press the top and bottom crusts together at the edges. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers.
 

Brush the crust with more of the egg wash and place in the oven for about 45 minutes – until the crust is deeply golden. I like to cover the edge of the rust with foil and then remove the foil 10 minutes before cooking is complete. I also sprinkle with large-grain sugar about 25 minutes in – for a little extra crunch and sweetness. Let cool a bit, slice and serve.

Mejadra

Jerusalem: A Cookbook, Part III

 

 

Mejadra recipe from Jerusalem: A Cookbook

This is the third installment from a whirlwind weekend of cooking with my sister. We chose three recipes form Yotam Ottolenghi's latest installment Jerusalem: A Cookbook. My sister and I are definitely food nerds, so we were excited to cook with authentic Mediterranean ingredients.

My collection of goods from the Mediterranean Market

It was a lot fun exploring the flavors and traditions of Jerusalem. I learned a lot of new ways to use spices, and of course, enjoyed sampling all the fabulous flavors of the region. Each dish was so unique and flavorful, it's a safe bet that anything from this book will surprise your taste buds and delight your guests. 

If you love lentils and curry spices, you'll love Mejadra.  Apparently,  the two authors of this book both agreed on this recipe as their favorite.

Mejadra

(Recipe from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012)

 

Some notes about this recipe: 

Mejadra calls for a few spices that you might not have stored in your cabinet. To avoid spending a lot, try finding a grocery store that offers spices in bulk, like Sprouts, so you can buy just the amount that you need. Then, after you discover how amazing this dish is, you can decide whether or not to invest in an entire package of cumin and coriander seeds.

Also, from start to finish, this recipe takes around an hour to prepare, but offers a little downtime so you can prepare other dishes simultaneously, or maybe just get some laundry done.

Ingredients:

• 1-1/4 cups green or brown lentils

• 4 medium onions

• 3 Tbsp all-purpose flour
• About 1 cup sunflower oil

• 2 tsp cumin seeds

• 1 1/2 Tbsp.  coriander seeds

• 1 cup  basmati rice

• 2 Tbsp.  olive oil

• 1/2 tsp.  ground turmeric

• 1 1/2 tsp. ground allspice

• 1 1/2 tsp.  ground cinnamon

• 1 tsp.  sugar

• 1 1/2 cups water

• Salt and freshly ground black pepper

 Instructions:

step 1. 
   Place lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until lentils have softened but still have a little bite. Drain and set aside.


step 2.  
   Peel onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce heat to medium-high and carefully add one-third of sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until onion takes on a nice golden brown color and turns crispy. Use spoon to transfer onion to a colander lined with paper towels and sprinkle with a little more salt. Do same with other two batches of onion; add a little extra oil if needed.


step 3.
   Wipe saucepan in which you fried onion clean and put in cumin and coriander seeds. Place over medium heat and toast seeds for a minute or two. Add rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp. salt and plenty of black pepper. Stir to coat rice with oil and then add cooked lentils and water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

Remove from heat, lift off lid and quickly cover pan with a clean tea towel. Seal tightly with lid and set aside for 10 minutes.


step 4.
   Finally, add half fried onion to rice and lentils and stir gently with a fork. Pile mixture in a shallow serving bowl and top with remaining onion.


serving suggestions: 
top with parsley and a dollop of yogurt like Lanbeh, a Middle Eastern style strained yogurt available at specialty stores. 

as always, enjoy!

Roasted Cauliflower Salad

 Jerusalem: A Cookbook, Part II

 

Pomegranates are beautiful, but I've never really liked them much. So when my sister proposed this salad as the second recipe to put to test from Jerusalem: A Cookbook, I was skeptical. But when all was said and done, this salad showcases some great holiday flavors, and next to the crunch of the hazelnuts, I've finally found a way to enjoy pomegranate seeds.

 

 

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad 

(Recipe from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012)

 

"Cauliflower and pomegranate are popular foods in both Arab and Jewish communities, and the sweet and sour combinations in this dish capture the flavors of the region."

 Ingredients:

• 1 head cauliflower, broken into small florets (1 1/2 pounds total)

• 5 tablespoons olive oil

• 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)

• 5 tablespoons hazelnuts, with skins

• 1/3 cup small flat-leaf parsley leaves, picked

• 1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)

• Generous 1/4 teaspoon ground cinnamon

• Generous 1/4 teaspoon ground allspice

• 1 tablespoon sherry vinegar

• 1 teaspoon maple syrup

• Salt and freshly ground black pepper

Preheat oven to 425 degrees.

 

step 1.
 Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.


step 2. 
 Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.

step 3. 
 Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly.

Serve at room temperature.

Jerusalem

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

I got my sister this cookbook for her birthday last month. This weekend, I told her to pick out some recipes, send me a grocery list, and we would cook. When she texted me the list, I was excited to see a new ingredient, "Za'atar". This spice blend is basically the herbs de provence of the Middle East. I had a terrific time at the Mediterranean market, discovering new cheeses, grains, and syrups. The trip made me excited to learn more about Mediterranean cooking and try new foods. 

The recipe we started with is lengthily titled, "Roasted butternut squash & red onion with tahini & za'atar". The photo above was pictured in the book. The red onions really shine in this dish, and the blend of za'atar spice with the tahini provides a soft touch of earthiness and sesame. Not only is this a supremely flavorful dish, but the hardest part is finding a grocery store that carries za'atar. 

 

our happy little version

Roasted Butternut Squash & Red Onion with Tahini & Za'atar

(From Jerusalem: A Cookbook by yotam ottolenghi & sami timimi)

 "This is a highly versatile dish that is quite simple to prepare but boasts some very substantial flavors." - Jerusalem: a cookbook

Ingredients:

• 1 large butternut squash, cut into 2 1/2 inch long wedges
• 2 red onions, cut into 1 1/4 inch wide wedges
• 3 1/2 tablespoons olive oil
• 1 1/2 tablespoon light tahini paste
• 1 1/2 tbsp lemon juice
• 2 tablespoons water
• 1 small clove garlic, crushed
• 3 1/2 tablespoons pine nuts
• 1 tablspoon za'atar
• 1 tablespoon coarsley chopped flat-leaf parsley
• salt & pepper to taste

Instructions: 

preheat over to 475 F Version

 

step one.
    Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. 

step two.
   To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

step three.
   Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve.
   Spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley. 

"Tahini sauce is quite dominant. Although we love this you may want to use a little less of it when finishing the dish. Just taste it an decide." - Jerusalem: a cookbook

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

   

vegan lemon bars

Saturday night at the campsite came to a close with these zesty lemon bars. I was surprised they had made the trip intact, not to mention 36 hrs in the cooler.  They were perfect, and maybe David's favorite, I can't say for sure. But when you give someone with a lactose allergy a delicious dessert that's not going to send them into anaphylactic shock, the gratitude is felt.  

 

Just before the retreat, I attended a going away party for my friend Torrey. She's vegan so her mother had prepared lemon bars two ways.  Even though Torrey is convinced that her mother probably used butter, I still was inspired to make vegan lemon bars for the yogis. So thank you to Torrey, and your mom, Leah. Special thanks also to Amanda the Baker who lent me the cookbook in which this recipe is found.

 

This image is from the test batch I made for my mom's board meeting. They loved it!

 

Vegan Lemon Bars

(from Vegan Cookies Invade Your Cookie Jar)

Dessert is an extra special treat for vegans, especially if it's made well. Make your vegan friends very happy with all the love and effort that goes into this dessert. 

 

Do not fear the ingredients in this recipe. Agar Agar flakes are like clear bits of dried seaweed that help replace the texture that eggs give to a typical lemon bar recipe. I found so many vegan recipes that called for tofu, but I just don't like using it (see my post about the dangers of soy). This recipe does still call for a tiny amount of soymilk, but any alternative milk or creamer will do.

 

Crust:

• 
1 3/4 cups all-purpose flour 
• 
2/3 cup powdered sugar
• 
1/4 cup cornstarch
• 
1 cup non-hydrogenated margarine or vegan butter





Filling:

• 
1 1/3 cups water
• 
3 tablespoons agar agar flakes
• 
1 1/4 cups sugar
• 
1/8 teaspoon tumeric
• 
2/3 cup fresh lemon juice
• 
3 tablespoons arrowroot powder 
• 
1 tablespoon finely grated lemon zest (from two large lemons)
• 
1/4 cup soymilk
• 
Extra powdered or confectioners’ sugar to decorate finished bars 


Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking pan.

Tips:

 I used more than the recommended amount of lemon zest here and I think it really helps give these bars a delightful zingy taste.



step 1.

   Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool. Meanwhile, prepare the filling.


step 2. 
   In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.



step 3. 
   When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Add the sugar and turmeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.


step 4.

    Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or a fine mesh strainer for sprinkle the bars with powdered sugar. Slice into squares and serve.

The Buddha Bowls

What's a yoga retreat without buddha bowls? 

    This endearing term for what is essentially a healthy, cruelty-free bowl of taste explosions, was proposed by my best friend, Hayley. She undoubtedly saw this on a menu or blog somewhere so I am not claiming that either of us came up with the term. But a "buddha bowl" can really be anything you want it to be. Choose a whole grain like brown rice or quinoa, and top it with veggies and sauce. 

 

 

Cafe gratitude specializes in what I would qualify as buddha bowls. My favorite being: 

I AM GRACIOUS Hemp seed pesto bowl with brown rice or quinoa, shredded  kale, tomatoes  and brazil nut parmesan drizzled with olive oil and topped with sprouts 

Hayley said she usually makes hers with "all kinds of veggies, steamed or raw", a chipotle cashew sauce, and tops it with avocado. Or sometimes she just pours her famous vegetarian chili over some quinoa for a "Mex version".

For the yoga retreat, this dish was Saturday dinner, and I made the "bowls" with toasted quinoa, roasted butternut squash, sauteed kale, and drizzled over some hot and spicy red curry. 

It's safe to say that this dish was the number one favorite of the yogis. They were literally scrounging for more even after second helpings had been served. This recipe may be so loaded with deliciousness, it will have you believing the old expression, "never enough of a good thing," So on that note, let me remind you of the fourth Yama from the 8 limbed path:

Bramacharya

Describing the eight limbs of yoga is a long discussion in itself, all you need to understand, for the purpose of this post, is that the ancient practitioners of yoga compiled a system about how to practice their craft, as a way of reaching a truly deep meditative state called Samadhi, a sort suspension of the mind and what some believe to be a 'holy' type of experience. Samedhi is the eighth limb, but before that are 7 steps, one of which is breath, another is postures, but the first being a code of ethics to ensure that the yogi interacts harmoniously with their surrounding community. Among this list of ethics we find our word, bramacharya.

Some interpret this word as "sexual purity," or "celebacy," but these days, most interpret this ethical precept as "moderation" or "self restraint."

I encourage you to look for ways that you can observe bramacharya in your daily life. For me, it's not always getting dessert, or sometimes it means skipping a day of exercise because my body would do better with rest. Moderation doesn't always mean cutting back on the things you enjoy however, sometimes it can mean allowing yourself to have a little fun when you find yourself taking things too seriously.

 

I haven't done this in a while, so I'm pairing this recipe with Toe Stand. A pose that requires great balance. It's not often that a teacher calls this pose out in class, but it always takes me back to my Bikram days. Great for the fascia in your feat, and the steadiness of your mind.

Starting from a standing tree, or figure-four pose, bend your standing leg and rise up on the tips of your toes. You may need to balance on your fingers at first, but eventually your hands release the earth and you find balance.

"Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship."
-Buddha  

The Catalina Island Buddha Bowl

For yogis who attended the retreat and want to recreate this exactly, I've even provided the type of curry sauce that I used. Happy cooking.

Ingredients: 

• 1 Butternut squash, peeled & cubed
• 2 cups dry quinoa 
• 4 cups water
• 1 bunch tuscan or cavolo nero kale, chopped
• 1 can curry paste
• 2 cans of coconut milk
• 2 tablespoons olive oil

step 1.
    Get your squash in the oven, as this will take the longest. Roast for about an hour with a little olive oil and salt @ 375 or until tender. 

step 2.
   Toast your quinoa over medium high heat in a large sautee pan until most of it has obtained a little golden color. This adds a nutty flavor and keeps the quinoa from getting mushy. Add the water and bring to a boil, then cover and simmer on low heat until the little spirals of the grain start to show. Test for consistency.

Maesri Brand Curry Paste

step 3.
   While your quinoa is simmering, begin your curry. Follow the directions for whichever curry paste you prefer. I like Maesri, and the direction say to warm it in a small pan and slowly stir in about 1/4 cup coconut milk at a time. I always use a little more coconut milk than the recipe calls for. With Maesri, I use 2 cans of coconut milk to 1 can of paste. Keep warm until ready to serve.

step 4.
   Drizzle some olive oil in a skillet and saute kale until it reaches a dark green color or a favorable consistency.

step 5.
   Build your bowl. Start with a few scoops of quinoa, toss in some kale and squash, and spoon over that tasty curry sauce. 

enjoy....

....in moderation.

 

Hummus

Hummus

     If you've got a food processor, a blender, or even a magic bullet, you should be making your own hummus. About a year ago, I challenged myself not to buy anything at the grocery store that I could make myself, and hummus was one of the first contestants. It's so easy to make a hummus that's exactly how you like it, why would you continue to buy the store brand with all those preservatives? 

Choose your chickpeas

The first step to hummus begins with chickpeas, or as their known in Spanish cultures, garbanzo beans. If you're looking for the grand satisfaction of making your hummus completely from scratch, buy dried chickpeas in bulk. Not only does this save you money, but it allows you to an additional opportunity to add flavor to your beans. If time is more valuable to you than a few dollars, canned chickpeas do just fine.

For dried chickpeas:

Soak completely submersed in water for approx. 8hrs or overnight is best. Cover them with clear plastic wrap and punch a little whole just to give them some oxygen.

Drain your chickpeas and prepare some boiling water. This is your first chance to bring flavor into these beans. Adding salt to the water will do, or something like a bay leaf, but I like to add my favorite Rapunzel vegan bouillon cubes. Once I added carrots and onions to the water, the way you make a vegetable broth, and later pureed the same carrots into the hummus. Feel free to replace the water entirely with your favorite stock.

Simmer the beans until tender. Drain, but try to keep some of your boiling liquid to help thin out the hummus later.

For canned chickpeas: 

Rinse, drain, and set aside.

 One cup of garbanzo beans contains 10.6 g of fiber and 11.88 g of protein. -livestrong.com

This hummus was spread on gluten free wraps and topped with fresh basil and roasted veggies for the Catalina Yoga Retreat

Julian's Favorite Hummus

This recipe is my sister's favorite. In fact, for the yoga retreat, I put her completely in charge of making the hummus, only involving myself when it came to tasting for seasoning. 

(This recipe comes from 'The Mediterranean Diet Cookbook' by Nancy Harmon Jenkins)

Ingredients: 

• 1 cup dried chickpeas
• 1 cups water (Tip: use the water that the beans were boiled in)
• garlic1/2 cup tahini (sesame seed paste)
• 1 tablespoon (dark) sesame oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground cumin (or sometimes I use pimentón)
• juice of 2 lemons (or more to taste)
• 1 clove garlic, finely minced
• 1 tablespoon extra virgin olive oil (plus more to drizzle on top)
• OPTIONAL: pinch of ground hot red chili

Special Equipment: 

• food processor or blender (depending on size, you may have to blend in small batches)

Instructions: 

step 1. 

    start with beans, water, salt, and oil in the food processor. Then slowly add lemon juice, garlic, tahini, and the rest of the ingredients. Tapering in more oil or water until you get the consistency you like.

step two.
   Taste. Add more garlic if you like it garlicy. Try adding basil, pine nuts, or roasted bellpeppers, even.

step three.
    Dip or spread. I love dipping some freshly cut yellow bellpepper into a cold batch of hummus. Warm pita bread is great too. For presentation, drizzle a little olive oil on top and sprinkle some feta cheese and cilantro.
    For the retreat, I roasted veggies (bellpepper, red onion, eggplant, zucchini, and yellow squash), and rolled it up in a wrap with fresh basil and hummus for Saturday lunch. I also do this in the summer on toasted sandwich bread, adding some cucumber & sprouts. Thinking of hummus as a spread and not just a dip has expanded my snacking horizons greatly.

 

Have fun making this hummus your own.