kencooking

Hummus is so easy to make, it almost feels like cheating to call it a recipe. But as the $5 containers of "gourmet" hummus in any specialty market show, maybe it’s not so obvious. There are a lot of variations, I’ll post a few different ones, and you should feel free to mix/match as you see fit! Given an inexpensive can of garbanzo beans, and some other inexpensive ingredients, you can make your own for way less than commercial varieties, and you’ll know exactly what’s in it.

Difficulty: Trival

Ingredients:

• 1 Can of Garbanzo beans (aka chickpeas), drained
• 1/2 Cup olive oil
• 1 Tbsp sesame oil
• 3 cloves garlic, pealed
• Plus, one of option #1-3

Option #1 – Spicy

• Juice from 1/2 a lemon
• 1 tsp salt
• 1 tsp cayanne pepper (optional)
• 1 habanero, seeded (optional)

Option #2 – Olivey

• 8-12 seeded Kalamata Olives

Option #3 – Tomato-y

• 4-6 Ounces Sundried tomatoes
• Depending on what the tomatoes are marinated in, you might want to add salt, pepper, cayenne

Directions:

• Put garbanzo beans, sesame oil, salt, garlic, your choice of other flavors. and 1/2 the olive oil in a food processor.
• Blend, and slowly add remaining olive oil until hummus is the consistency of mashed potatoes. You can add more olive oil if necessary, 1/2 cup is a guideline.
• Um, that’s it! Put in a bowl and serve!
• The hummus is usually better if you let it sit overnight for the flavors to blend. Stir before serving, if the oil has separated a little while sitting.
• Obviously you can omit the habanero, and have "regular" hummus.
• Keeps up to a week, covered in the fridge.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 6-8 new potatoes, or 2 russet potatoes
• 4 scallions, finely chopped
• 6 cloves of garlic, finely chopped
• 1/4 cup ricotta cheese
• 1/4 cup milk
• 1/8 cup grated Parmesan cheese
• 1/8 cup shredded sharp cheddar cheese
• 2 Tbsp Extra Virgin Olive Oil (EVOO)

Directions

• Slice potatoes into chunks, put in a large pot, cover with cold water
• Put pot on stove, cover, set to high heat.
• While waiting for water to boil, add EVOO to a skillet over medium-high heat
• Add chopped garlic to pan, brown slightly
• Add chopped scallions to pan, cook for 2 minutes more, put aside
• When water boils, uncover potatoes, salt to taste
• Cook until potatoes are tender (around 15 minutes)
• Drain potatoes, leaving in or returning to the pot for 30-60 seconds to release excess moisture
• Add ricotta cheese and milk, and mash until mixed
• Stir in scallions and garlic mixture reserved earlier
• Stir in Parmesan and shredded cheddar
• Add salt and pepper to taste
• Enjoy!

Goes really well with Easy dutch oven chicken breast

Difficulty: Easy

Prep time: 10 minutes

Ingredients:

• 1 head of cabbage, hard center removed, shredded
• 1 medium carrot, shredded
• 1/2 lemon, juiced
• 2 Tbsp dijon mustard
• 2 Tbsp horseradish
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup mayonnaise

Directions:

Blend lemon juice, mayonnaise, mustard, horseradish and dry ingredients in a bowl, mix with shredded carrot and cabbage.

Goes great with Kaydub’s Forked Pork to make a KayDub DeLux Pork Sandwich

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