Rosemary Garlic Hummus

So, to be fair and honest – the last post was written over a month ago. I FINALLY got around to making the graphic for it and then published it.

I’m disappointed that I took such a long break from blogging. It is a great outlet for my creative energy and a good way to process all the chaos of life. When I have to sit down long enough to string coherent thoughts together, I’m able to figure out why I’m feeling the way I am. Cooking is and always has been a stress reliever for me and I so enjoy sharing this passion with other people. I’m feeling renewed, inspired, and ready to jump back into blogging! 🙂

I am proud to say that I hosted Thanksgiving this year, despite an oven that decided to up and quit just about a week before. Both turkeys turned out really well and I made created my own cranberry sauce recipe that everyone loved (humble brag intended).

I had planned on making a spread of appetizers but people trickled in so close to when the grand feast would be ready, we ended up just munching on this hummus. Its a nice change from the normal varities that you’d find in the grocery store. Plus, homemade is free of the extra oils that store bought hummus tends to contain.

I’ve been making my own hummus for years. Trying out different recipes, combining recipes, or just making things up as I go along. The first few attempts didn’t turn out too well – I got thick, crumbly hummus instead of smooth and spreadable. I’m hear to tell ya, I’ve uncovered the secret to create smooth, creamy hummus. And because I’m nice, I’m going to share it with you so you don’t have to suffer through not so great hummus.

The trick is drain about 2/3 of the water off the chickpeas then add the remaining water and chickpeas to your food processor to make your hummus. So simple, right? I’m really hoping at least one other person didn’t know this so I don’t sound like an idiot 🙂

I also left my food processor on a few minutes longer than what I have done in the past. This helped to create almost a “whipped” consistency.

{Rosemary Garlic Hummus}

[Ingredients]

• 1 can Chickpeas, 1/3 of the liquid remaining (or Garbonzo beans)
• 1/4 cup olive oil
• 1/4 cup tahini
• 3-5 sprigs of fresh rosemary
• Juice from half of a lemon
• 3 garlic cloves
• Pinch of salt and pepper

[Directions]

1. Drain 2/3 of liquid off chickpeas, add what remians to food processor.
2. Add remaning ingredients
3. Put food processor on high and blend 3 to 5 minutes, or until smooth and creamy.
4. Serve with fresh celery, carrots, cucumber, and pita points.

Cheers,

Danielle

 

 

What to Buy Organic

Think of this as the What Not to Wear food edition.  I am a big proponent of organic foods, even more so of those grown locally. Farmer’s Markets are a great way to find both of those & Kalamazoo has a great market. I wish I could say that I make it to the Farmer’s Market every week, but I don’t. In fact, I rarely do. It’s on my list of things to get better at….

I stand at the cross roads of knowing that organic foods are shown to be higher in nutrients and better for the environment and being on budget. This leaves me with the task of deciding which produce items to buy organic (hopefully local) and which to buy conventionally grown.

Enter the DIRTY DOZEN. I’m sure you’ve at least glanced over this list a few times & maybe even thought of it as you’ve wandered through the produce section at the grocery store. And until recently, I would’ve been in the same boat as you. But as I’ve learned more about how conventionally grown produce is saturated in pesticides & chemicals then coated with waxes, I have become incredibly aware of what I put in my cart.  Consider the fact that fruits and vegetables contain a high percentage of water and that they absorb what sits on their skin or in the soil above and around them.  Inevitably, some of the pesticides and chemicals sprayed onto crops & the soil they grown in will make their way into the produce. Gross.

The dirty dozen is a list of the most sprayed & the produce which retains the most chemicals in their skin & flesh. Buy these ORGANIC.

Your taste buds & body will thank you. I was shocked at the taste difference between organic & conventionally grown produce on this list. Take grapes, for example.  I l-o-v-e grapes. When I grocery shop, I have to put them out of arms reach because I will the whole bag (unwashed! CRINGE!!) Organic grapes are much more plump & flavorful – they also last much longer.

The clean 15 are the produce items that are sprayed much less.  These foods are considered safe to buy conventionally grown.

The infograph I’ve attached to this post provides the list & some extra info about shopping organic.

Cheers,

Danielle