Posts tagged ‘Hummus’

February 26, 2012

Southern Twist | Black-eyed Pea Hummus

I made a whole mess of black-eyed peas and had plenty of leftovers.  And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus.  With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix.

And I have to say, this batch came out even more velvety than I could imagine.  I think it was the generous use of tahini along with an already willing bean.

It was all gobbled up in no time flat.

Black-eyed Pea Hummus

3 green onions, thinly sliced

3 large cloves of garlic, smashed and peeled

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November 10, 2010

Get That Baby in the Kitchen | Homemade Hummus

 

Cherub, 3 (and a half now! she’ll tell you), was a big helper in the kitchen tonight.  And as a result, she totally nom’ed her dinner.  It didn’t hurt that one of her favorite things to eat is hummus anyway.  We made some homemade tonight since we had leftover chickpeas from last night’s dinner.  I served her hummus with some sumac-dusted salmon topped with a greek yogurt and cucumber sauce and warm flat bread.  Even with the “help” from Cherub, dinner was made and on the table in 30 minutes.  It was a fun evening in Persephone’s Kitchen.  Lots of love.  You could taste it in the food, too.

Cherub’s Hummus

1 leek, white and light green parts thinly sliced

6 cloves of garlic, smashed, peeled and minced

1 small bunch of watercress, tough stems removed

1 1/2 T butter

1 T olive oil

3 c cooked chickpeas (you could use rinsed canned, but it’s easy-peasy to start with dry, just takes a little time)

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