Friday Night Hummus

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Every time I make hummus I am reminded how foolish it is to buy it. The ROI on store-bought hummus simply is not there. There are plenty of things I can make that I can buy because of time constraints, or that my version is not as good, but hummus just does not fit into that category.

In about five minutes, less time that it takes to go to the store, you can have hummus. And of course, what I love, is I know exactly what I am putting in my body and I have control over smoothness, sodium, preservatives, etc.

For this version, I used tahini, lemon, parsley, and garlic, but you can experiment with all sorts of ingredients and mix-ins, but I recommend at least chickpeas and olive oil.

This is MORE than what you need for a simple hummus.

This is MORE than what you need for a simple hummus. From left to right – parsley, tahini, garlic, chickpeas, lemon, olive oil, salt, pepper.

HUMMUS
1 can (14.5 ounces) Chickpeas, drained and rinsed
1/4 cup Tahini
2 tablespoons Olive Oil
3 cloves Garlic
Juice of 1 Lemon
1 tablespoon Lemon Zest
2 tablespoons fresh Parsley
1/4 – 1/2 cup water

For a quick meal, serve with salad and pita bread or naan. For this dinner, I combined arugula and tuna with Curry Dressing.

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COSTS:
$2.80 for 1 1/2 cups (12 oz.)
Chickpeas – $1
Tahini – $.75
Lemon – $.80
Olive Oil and Seasonings – $.25

Frosting on the Fly



I am headed to my friend’s house this evening for dinner and I offered to bring dessert. As has been the case lately, I raided my pantry for what I can make from scratch without going to the store, and I was able to make chocolate cupcakes with cream cheese frosting.

Everything was working according to plan. For the cake, I halved this recipe from All Recipes, and used my mini muffin pan. Now I don’t own a fancy stand mixer, never have. I’m not against them, they are just an expensive purchase that I’m saving for marriage or lottery winnings if that day ever comes (it will look fab with my Vera Wang china, yes, I have a china pattern picked out…I’m 32, I’ve had time to think about this stuff, back off). I’ve also found for most recipes, I simple electric hand mixer works just fine. I went to plug mine in and finish mixing up the cake and found out the hard way in the middle of a dirty kitchen and a time crunch that it was broken. I managed to finish the cake batter by hand, but the frosting was going to be a different story. Continue reading