How To Make Hummus from Scratch

Love hummus? Ever tried making it yourself? It's much more than just chickpeas put through a food processor. Lots of little flourishes can make the difference between brilliant and bland! Check out "How To Make Hummus from Scratch" below and find something to dip in it!

How to Make Hummus

Makes about 2 cups

What You Need

Ingredients
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables

Tools
A food processor or blender

Instructions

1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Hummus Variations: 

• For even tastier and more authentic hummus, try cooking your own chickpeas from scratch: How to Cook Beans on the Stovetop• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

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This post and recipe have been updated. Originally published 02/03/10.

(Images: Emma Christensen)

Original Article Here: http://bit.ly/1527reH

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Recipe: Best-Ever Veggie Burgers

If you're a vegetarian, or just don't feel like dealing for raw meat, but are craving a hot and tasty burger we've got a recipe for you! These "Recipe: Best-Ever Veggie Burgers" are made with beets and beans, not beef. Check them out below, and let us know how they turn out!

Best-Ever Beet and Bean Burgers

Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
Makes about 6 burgers

3 large red beets (about 1 pound)
1/2 cup brown rice
1 medium yellow onion, diced small
3-4 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.) 

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Recipe Notes:

• Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

• Grilling Burgers: While I haven't had a chance to try grilling these burgers, they are firm enough to do well on a grill, particularly if you cook them in a grill pan or other device. You may also want to add an egg to the mix to help the burgers hold together better.

• Making Your Own Beans: Northstar makes their own black beans for their burgers. If you would like to do this, try cooking your beans with an onion, a clove or two of garlic, and some dried ancho or chipotle chile peppers for extra flavor.

This post and recipe have been updated. Originally published 10/13/2009.

(Image: Emma Christensen for the Kitchn)

Original Article Here: http://bit.ly/1dSIQZc

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Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls

Here's a quick and clever recipes for a weeknight dinner. If seafood and crunchy greenery makes your mouth water, then this recipe's for you! Check out "Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls" below!

Shrimp and Avocado Summer Salad Rolls

Makes 4 rolls, serves 2

For the rolls:
12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed
2 teaspoons grapeseed or other flavorless oil
1/8 teaspoon salt
4 rice paper wrappers (or more, if needed)
1 avocado, halved, pit removed and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)

For the dressing:
2 tablespoons tahini
2 teaspoons yellow miso paste
2 tablespoons lemon juice
2 tablespoons warm water
1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400°F. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.

Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.

To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 

Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.

Cut rolls in half and serve immediately with the dressing on the side for dipping.

Recipe Notes

• For a prettier roll, alternate the shrimp and avocado while layering it.
• If it's too hot to turn on the oven, grill or poach the shrimp instead.
• The dressing is just as tasty with other types of miso paste, such as red or white. Feel free to use what you have on hand.

(Images: Anjali Prasertong)

Original Article Here: http://bit.ly/15K5nq8

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Summer Recipe: Peach Pie Ice Cream

There's lots of different ways people choose to keep themselves cool in the summertime. How about some ice cream? Enjoy in indoors, outdoors, with sprinkles, syrup or however you choose! Check out "Summer Recipe: Peach Pie Ice Cream" below!

Peach Pie Ice Cream

Adapted from The Perfect Scoop, makes about 1 quart

1 1/3 pounds ripe peaches, peeled, pitted and cut into chunks
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
3/4 cup heavy cream
1/4 cup buttermilk
1/4 teaspoon vanilla
1/4 teaspoon lemon juice
1 batch Pie Crust Cookie Chunks (recipe follows)

Combine the peaches, water and sugar in a saucepan. Bring to a boil over medium-high heat and lower the heat to a simmer. Cook covered, stirring occasionally, until peaches are soft and cooked through, about 5 to 10 minutes depending on the ripeness of your peaches. Remove from heat and let mixture cool slightly.

Using a blender, pulse the peach mixture a few times, so it is still chunky with visible pieces of fruit. Remove 3/4 cup of the mixture and refrigerate. Add the sour cream, heavy cream, buttermilk, vanilla and lemon juice to the remaining peach mixture and blend until very smooth. Refrigerate until thoroughly chilled.

Freeze the peach and cream base in an ice cream maker according to manufacturer's instructions. Pour about one-third of the reserved peach puree into a quart-size freezer-safe container. Add the cookie pieces, followed by about one-third of the ice cream, and stir gently. Repeat process two more times with remaining puree, cookie chunks and ice cream. Freeze until firm.

Pie Crust Cookie Chunks

Makes about 1 1/2 cups cookie pieces

1/2 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 stick (4 tablespoons) cold unsalted butter, cut into cubes

2-3 teaspoons ice water

1 tablespoon sugar

1/4 teaspoon cinnamon

Whisk together the flour and salt. Add the butter, and using a pastry cutter or your hands, cut the butter into the flour until the mixture looks crumbly and the largest pieces of butter are pea-sized. Add 2 teaspoons water and stir. If the mixture doesn't hold together when squeezed, add another teaspoon of water. Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes or up to 24 hours.

Preheat the oven to 400°F. In a shallow bowl, mix the sugar and cinnamon. Roll a tablespoon-size piece of the dough into a ball, coat in cinnamon sugar and place on a parchment-lined baking sheet. Use the bottom of a drinking glass to flatten the ball until it is about 1/4-inch thick. Repeat with remaining dough. (You will have about 10 cookies.)

Bake for 15 minutes, until golden brown. Cool completely and break each cookie into chunks.

Recipe Notes

• For a quicker version of this recipe, use about 1 1/2 cups crumbled shortbread cookies in place of the pie crust cookies.

(Images: Anjali Prasertong)

Original Article Here: http://bit.ly/12oz62z

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4th of July: Fun Even

Tomorrow is Independence Day! If you need some ideas for how to celebrate, check out the list of events below to make your 4th of July spectacular!

Put on your party hat and get out the sparklers; the Fourth of July is here. No other holiday brings so many people together to look up and enjoy what's in the sky. Find out where to see fireworks, and whether or not there's a parade near you (there probably is). If you're so inclined, you might even want to participate in that All-American pastime, and take in a baseball game. Whatever you decide to do, enjoy your Fourth!

Updated for 2013

Tipsy Tow Service: Stay Safe
AAA New Mexico will be available for 30 hours over the holiday, to ensure only sober drivers are on the road. The free program will be available from 6 p.m. on Wednesday, July 3 through midnight, Thursday, July 4. Call 1-800-222-4357 or 1-800-AAA-HELP for a free tow home for up to 10 miles. Tell AAA operators "I need a Tipsy Tow" and get a ride home along with your towed car. Restrictions apply.

Find out where to find a Fourth of July parade.
Beat the crowds and see the Freedom Fourth display from the Balloon Museum.

If you've never been to one of the big fireworks events before, you might want to consider some advance preparation. Be sure to take a blanket(s) for a picnic spot, or umbrellas, water bottles, sunscreen, and hat. If you're on a budget, take your own dinner in a cooler. Get there early to avoid the lines, and if you have kids, get there early so they have time to enjoy the jumping structures and climbing wall. There are a lot of activities for the kids at these events, so get out before dinner when the crowds are thinner and the kids won't have to wait in long lines. If you have young ones, take a stroller or a wagon. And whatever you do, don't forget the camera!

Fireworks Displays

Casino Hollywood Fireworks Display
San Felipe Casino Hollywood features a free fireworks display on July 3.

Take Me Out to the Ballgame
Get out to Isotopes Park for the all American game of baseball. The Isotopes play the Iowa Cubs, with the gates opening at 5:30 p.m. and the game starting at 6:05 p.m. on July 4. And after the game is over, stay to enjoy the fireworks display. If you don't want to face the crowds of the big fireworks event, Freedom Fourth, then this is a great alternative. Hurry, though, for the 4th event, as tickets sell fast! There will also be fireworks after the game on July 5 and 6.

Freedom Fourth
The annual celebration at the Balloon Fiesta field, Freedom Fourth, celebrates the day and ends with fireworks. Find out more.

Los Lunas Fireworks
Free entertainment begins at 4 p.m. at Daniel Fernandez Park, located at 1103 Highway 314. There will be plenty of food sold at the event, or you can bring your own picnic. Fireworks start at dusk. Entertainment includes live music, inflatable jumpers, a home run derby and a men's softball game. Fireworks start at dusk. See the parade at 9 a.m. at the intersection of the "Y" at Main Street and Route 47.

Rio Rancho Fireworks Event
The city of Rio Rancho always puts on a fireworks display for the 4th of July. If you live on the west side and don't want to face the crowds of the Freedom Fourth event put on by the City of Albuquerque, this display is a wonderful alternative.
Go to the Rio Rancho High School football stadium to watch the display. The high school is located at 301 Loma Colorado in Rio Rancho. There will be parking available at the high school, the adjacent Rio Rancho Aquatic Center, Loma Colorado library, and Loma Colorado Park, for $5 per vehicle, with proceeds to benefit the Rio Rancho High School and Sue Cleveland High School booster clubs. Handicapped parking is available. The stadium will open at 6 p.m.
A family friendly movie that will be projected onto a large screen at 8:15 p.m. An intermission will take place at 9 p.m. to watch the fireworks show.
In addition to live music, there will be food available for purchase at the stadium snack bar. There will be plenty of activities for the kids.
The event is alcohol free and subject to weather. Entry to the Fireworks and movie event is free. For more information, call (505) 891-5015.

Santa Fe Fireworks
Several local agencies will put on the annual Fourth of July fireworks display at the Santa Fe Municipal Recreation Center, located at 205 Caja Del Rio Road. The display has been at Santa Fe High School in past years. The event begins at 5 p.m. Live entertainment is by Thieves & Gypsys, Nosotros. Sol Fire, Miriam Hass, Space Hero and the Duo Brothers. There is no tailgating, and no food or drinks. The event is free, but parking is $5 per vehicle.

Socorro Fireworks, Concert and Celebration
The outdoor festival features music, water slides, jumpers, family activities and New Mexico Tech's famous fireworks display. At the Macey Center on the New Mexico Tech campus. It's free and takes place at Macey Center on New Mexico Tech's campus. For 2013, hear Al Hurricane and Al Hurricane Jr., El Gringo, Sauvecito, the Socorro Community Band, The Remedy and Dough Figgs. Clan Tynker will also entertain with juggling and magic.

Go Wild! Benefit Concert at the Zoo
Celebrate 90s pop with Smash Mouth, Sugar Ray, and Gin Blossoms. The all ages concert at the Zoo is a benefit for the BioPark Society, which supports the Zoo, Aquarium, Botanic Garden and Tingley Beach. Food will be available for purchase, or bring your picnic. General lawn seasting, so bring blanket and/or lawn chairs. The concert is Wednesday, July 3 from 6:30 to 10:30 p.m.

Pancakes on the Plaza
Santa Fe has an annual tradition on July 4 that gives back to the community. The Santa Fe Rotary Club features Pancakes on the Plaza, which brings together communities around Santa Fe to celebrate our nation's birthday while providing proceeds to those in need. Purchase tickets ahead for a discount, or on July 4th at the event. Enjoy plenty of pancakes and give to a good cause. There is also a classic car show, children's activities, a silent auction, ongoing entertainment and an arts and crafts show. Enjoy a pancake breakfast from 7 a.m. - noon, on the Plaza.

Moriarty Pancake Breakfast
Moriarty has its annual Lion's Club pancake breakfast, beginning at 7 a.m. at the Lion's Club (yellow building behind the Circle K). It's followed by a parade at 9 a.m. and then events will follow at the park, from 10 a.m. to 2 p.m. You'll find fun jumps for the kids and more.

Pork and Brew
Over 50 BBQ competitors from around the U.S. will be competing for the chance to go to the nationals held in Kansas City. Get out and taste some of the best BBQ there is in the parking lot of the Santa Ana Star Center. There will be activities for the kids as well as arts and crafts vendors. Pork and Brew takes place July 5 - 7.

Mountainair Outlaw BBQ and Poker Tournament
Mountainair will celebrate the 4th on July 6 with food, poker prizes, pie and cake contests and more. The poker tournament and bbq benefit Mountainair Public Schools "Battle of the Books."

Santa Fe Wine Festival
The annual festival takes place at El Rancho de las Golondrinas on July 6 and 7. Celebrate New Mexico's wines while enjoying live music, food, traditional agricultural products and arts and crafts for sale.

The Bad Bull Series
If you're in the mood for some cowboy fun, Moriarty will have its Bad Bull Series at the Moriarty Heritage Arena on July 6 and 7, beginning at 1 p.m. You can see roping, bull riding, mutton bustin, cowboy bronc riding, barrel racing and more. Events will have entrants from kids to adults.

Find other July Festivals in the Albuquerque area.

Original Article Here: http://bit.ly/lwemYy

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