Homemade Hummus

Switching up the Tahini

While traditional hummus recipes call for tahini, some people don’t love it’s taste (aka my husband Christopher) or don’t use it regularly so they don’t justify the purchase. I started making batches with other nut butters, and it’s literally changed my hummus eating world. I love a very traditional spread, but something about the added depth of roasted almond butter really hits the spot. I’ve used peanut butter (natural and no-stir), roasted and raw almond butter, regular tahini, cashew butter, and black tahini (made from black sesame seeds). Use whatever you’ve got or like!

We eat a lot hummus in our house. My husband’s go-to lunch at home is a hummus and PB sandwich. (I thought it was weird at first too, and then I put peanut butter in my hummus and it’s really good. Try it!) While we very often just buy containers from the grocery store, making it at home is really easy and much more cost effective. With a can of chickpeas, a few tablespoons of your preferred nut butter, and some pantry staples, you’re on your way to a tasty snack in about 10 minutes.

There are many things I love about hummus including it’s protein rich nature, but it’s such a great blank canvas to play with. Once you have a base recipe, you can add any type of flavors that you want - roasted red peppers, curry paste, all sorts of fresh herbs, spice mixes, etc. It’s also a great way to use up some little bits of condiments, pickled items, or spices you have floating around your fridge and pantry. I’ve included four of my favorite flavor combinations below, but I’d encourage you to play around with what you like!

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HOMEMADE HUMMUS - 5 WAYS

Makes about 2 cups

IngredieNts

Basic Hummus

• 1 (15-oz) can chickpeas, drained

• ¼ cup plain yogurt (optional)

• 2 tablespoons nut butter (tahini, almond, peanut)

• ¼ cup olive oil

• 4 garlic cloves

• Juice of 1 lime or small lemon

• 1 tsp ground cumin

• ½ tsp kosher salt

• ⅛ tsp cayenne pepper (optional)

Method

1. Combine all ingredients in the container of a food processor. Blend for 5 minutes, until very smooth and warm to the touch. Transfer to a serving bowl or an airtight container. (For best flavor, cover and let hummus stand for at least an hour before eating.)

2. Serve with pita and garden fresh vegetables. Refrigerate in an airtight container a good swirl of olive oil to coat the top for up to 5 days.

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Kalamata Olive and Black Pepper

To Basic Hummus, add 1/4 cup kalamata olives, 2 tablespoons almond butter, and 1/2 teaspoon ground black pepper. Top with olives and olive oil.

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Dill and Mint Hummus

To Basic Hummus, add a handful of fresh dill sprigs and fresh mint leaves. Top with olive oil and fresh herbs.

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Harissa Hummus

To Basic Hummus, add 2 to 3 tablespoons harissa paste and 2 tablespoons peanut butter. Top with peanuts and chili oil.

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Black Sesame Hummus

To Basic Hummus, use black sesame tahini instead of regular tahini. Top with addition tahini and black salt.

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Blackberry Glazed Green Beans

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Blackberry and rosemary has long been a favorite flavor combination of mine. I’ve combined them into pies and jams on multiple occasion, as blackberries lend themselves towards sweets so easily and rosemary adds a surprising yet delicious savory note. But, I’ve been wanting to explore using them in a savory fashion. While legumes and fruit may not be the most immediate pairing that springs to mind, it’s a delicious one. These two summer treats have a short overlapping harvest period so add them to your next cookout or Sunday supper plans.

The beans in this dish are cooked until they’re crisp tender - the perfect way to eat them in my opinion - and get a sweet glaze from sticky blackberry jam. Fresh berries add pops of juicy flavor and the addition of balsamic vinegar, salt, and rosemary helps round everything out. This side dish is perfect serving alongside grilled chicken or pan seared fish.

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Blackberry Glazed Green Beans

Makes 4 to 6 servings

ingredients

• 2 tablespoons butter or oil

• 1 large shallot, thinly sliced

• 2 fresh rosemary sprigs

• 1 pound fresh green beans, stem ends snipped

• ¼ cup blackberry jam

• 2 tablespoons white wine or water

• 1 tablespoon balsamic vinegar

• ½ teaspoon kosher salt

• Pinch red pepper flakes

• Handful fresh blackberries (optional)

• Ground black pepper

Method

1. In a large skillet or enameled cast-iron braiser over medium heat, melt butter. Add shallots and rosemary; saute for a few minutes until shallots begin to soften. Add green beans and cook, covered, stirring occasionally for 3 minutes.

2. In a small bowl, whisk together jam, wine, vinegar, salt, and pepper flakes. Pour over beans and stir to coat. Continue cooking, stirring frequently until beans are crisp tender and sauce thickens to a syrupy consistency, about 3 minutes. Toss in fresh blackberries, if desired, and cook for another minute. Remove from heat. Finish with freshly ground black pepper and serve immediately.

Peach Grilled Cheese

I have to admit, I'm much more of a fall and winter person. I don't particularly love hot weather or being eaten by bugs when stepping foot outside. I do, however, have a great appreciation for Summer's necessity in our food system, and peaches are what make the heat and humidity worth it. For the past seven summers, I've roamed San Diego's market in search of sweet and juicy peaches. My wanderings have led me to some good finds - floral white peaches from Sweet Tree Farms, sweet donut (or Saturn) peaches from Jacey's Farm, and a young crop of little ones from Good Taste Farm. Each delicious and flavorful in their own way. However, I still found myself longing for the peaches that grow about an hour south of my hometown - big, juicy, rosy-cheeked Chilton County yellow peaches. I love these peaches so much that when we'd take a trip back to Alabama in the summer, I'd designate my carryon bag to be filled solely with these (carefully packed) peaches.

This summer, I find myself back to living about an hour north of these orchards. And while I also find myself deeply missing my San Diego market wanderings, I am loving the ability to drive to the nearest farm stand or Pepperplace Farmer's Market to buy a few pounds. What I love most  about peaches is their ability to go between sweet and savory applications seamlessly, more so that any other summer produce (in my opinion). From pizza topping to ice cream, caprese salads to skillet cakes, peaches can (and should) be enjoyed in as many forms as possible while in peak season. 

One of my favorite ways to enjoy them is in a grilled cheese. Paired with a fresh herb, some soft cheeses, a salty cured meat or pickle, and a zip from spice or vinegar, it's an unbeatable quick lunch especially post farmer's market shopping when you're looking for the fastest way to get from produce basket to tastebuds. I've written up what's essentially a non-recipe and more of a guide for using what you have on hand to make one delicious sweet and savory sandwich. 

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Peach Grilled Cheese

• Thick sliced sourdough or your favorite bread
• Soft cheese (cream cheese, labneh, goat)
• Sliced or grated melting cheese (mozzarella, brie, gruyere)
• Sliced cured meat, pickles, or other fresh produce
• Fresh peach, thinly sliced
• Fresh herbs
• Condiments: Preserves, vinegar glaze, hot sauce
• Ghee, butter, or oil

Start by spreading your bread slices with the soft cheese. Then, start stacking your ingredients on one bread slice. (I like to alternate ingredients, dispersing the melting cheese amongst the rest so that everything melds together when being grilled.) Drizzle over your condiment(s), and top with the remaining bread slice.

Heat a teaspoon of ghee in a pan over medium-low heat until melted. Swirl to coat. Add your sandwich and cover; cook for 3 minute undisturbed. Lift slightly with a spatula to see if bread is browned. Continue cooking, covered until it's toasted to your preference. Flip, and cover, and repeat. When toasted to your preference, remove the sandwich and let it stands for a few minutes before slicing. This will help it set slightly so it doesn't fall apart when eating. 

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Some of my preferred flavor combinations are below!

PEACH-BASIL (pictured)

Brie & labneh
Basil
Salami
Pepper jelly

Peach Caprese

Goat cheese & gruyere
Tarragon or chives
Thinly sliced heirloom tomato
Balsamic glaze
 

Peach-Chipotle

Cream cheese & mozzarella
Cilantro
Red onion
Chipotle hot sauce

Edamame Hummus

If you're in search of an easy and delicious hummus recipe but want something a bit different than the traditional chickpea dip, this edamame hummus is just the right fix! Edamame beans, when pureed, aren't as dense as chickpeas so the texture of this hummus is light, almost fluffy, but strong enough to hold deep flavors and a satisfying bite. The light green color of this hummus is a beautiful compliment to your fresh seasonal produce.

I like making a meal out of hummus by serving it with a variety of fresh vegetables, a few slices of pita bread and a little bowl of olives and feta in olive oil. Add a variety of fresh herbs to your hummus for additional flavor or mix it up when you make a new batch by adding in varying combinations of herbs (cilantro, dill + mint, basil + chives), roasted peppers, or a teaspoon of curry powder. 

You can find the recipe on Bonnie Plants' website by clicking the button or image, below.

10 Minute Recipes: Summer Fridge Pickles

A special shout out and Happy Father's Day to my dad - the guy who taught me everything there is to love about pickles and photography. Here's to combing both in dedication to you :). 

The seasons are definitely starting to change here in San Diego - we're exiting the days of May Grays and June Glooms and hitting our desert heat waves. This weekend brought one with vengeance. I know, for those of you who live in places where it's 98 F and 100% humidity, I shouldn't complain. But, 95 F in a city that doesn't believe in A/C is no fun. Especially if you need or want to get in your kitchen and cook. 

Summer is one of those seasons that seems to bring foods that need (or rather, deserve) pickles, but with soaring temps, the last thing you want to do is heat up your kitchen with boiling vinegar and a canning water bath. Well, here's your perfect solution - a pickle that you can prep in 10 minutes, set in the fridge, and do nothing else but enjoy it the following day. No heat, no turning your kitchen into a steamy sauna, and no need to make 10 jars at a time. This recipe yields one perfect pint jar of summery pickles. And, if you use watermelon radishes, they may even have a delightful pink hue by the end. 

An added bonus to not using heat - the full nutritional value of the vegetables and apple cider vinegar is maintained. I would recommend using a good quality vinegar (Bragg's is my personal favorite). The acidity of these pickles is somewhat mild. If you prefer a more pungent pickle, add additional vinegar and 1 tsp sugar and 1/8 tsp salt per ounce of added vinegar. 

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SUMMER FRIDGE PICKLES

• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 3/4 tsp kosher salt
• 1/8 tsp of each: fennel seeds, celery seeds, minced ginger
• 1/4 tsp of each: peppercorns, mustard seeds, dill seeds (or 1 dill flower)
• 2 cups sliced cucumber, radish, and/or summer squash
• Several chives or chive blossoms
• Chili pepper, optional
• Filtered water

In a glass pint jar or container of similar size, add vinegar, sugar, salt and spices. Secure the lid and shake vigorously for 30 seconds. Remove the lid and add the sliced vegetables, chives, and chili pepper, if desired. 

Fill the jar with filtered water up to 1/2" below the brim. Secure the lid again, gently shake a few times, and place in the fridge overnight (or for at least 4 hours). These pickles will keep in the fridge for up to two months. 

Yield: 1 pint jar