Hummus

How have I not yet posted this recipe?  (Oh, right, this is only my second post.)  It is the one thing that I make without a recipe.  (Should I not be writing that, being a blog writer and all...)? And one of the few recipes that I can whip up anytime as I almost always have the ingredients for it.  Oh and did I mention that it's delicious?  It's creamy and has a little kick from the cayenne and brightness from the lemon.  And is the absolute perfect consistency.  Plus, it goes with everything.  I serve it as a dipping sauce in addition to harissa with grilled chicken.  As a quick appetizer with homemade pita chips or veggies.  As a sandwich spread.  And it's probably the only recipe I really claim as my own.  Sure it started out as someone else's, but I've adapted it so much and melded it with others that it is now mine.  I probably make it once a week.  The only hard part about it is cleaning the food processor.

Ever since I first tried hummus, I've loved it, but always just bought it.  I had my favorite brands (Sabra), but for some reason about a year or two ago, I finally decided to make it myself.  I haven't bought any since.  This one is exactly how I like it.  Modify it to make it yours!  Add more lemon or some smoky chipotles.  Omit the cayenne if you don't like spice.  My favorite way to eat it is drizzled with some olive oil and served with a warm whole-wheat pita.  Sprinkle with paprika for color.  It's 9:57 pm and I've already eaten dinner, but I may just whip some up now, all this hummus talk is making me hungry!

Hummus

Serves 4

Ingredients:

1 - 14.5 oz can Garbanzo Beans (aka Chickpeas), rinsed and drained

Juice of 2 lemons (don't use artificial, it will just taste that way)

1 garlic clove

1/4 C olive oil

1/4 tsp cayenne pepper

1/4 tsp kosher salt

3 TBL tahini (sesame seed paste)

2-3 TBL water, to thin to desired consistency

Directions:

Put whole garlic clove in food processor.  Pulse a few times to mince.  Add garbanzo beans, lemon juice, cayenne, salt & tahini.  Let puree while you grab the olive oil and measuring cup.  Slowly drizzle in oil.  Test.  Add 2-3 TBL water to get to desired to consistency.

The pressure...

The pressure... of my first blog post.  The recipe that will be my first recipe long after my cookbook has been published and it's me, Meredith Viera and Matt Lauer (so handsome, right?) on the Today Show and they ask, "What was your first blog post?".  Or maybe they ask me to recreate it.  How could I not be stressed out?  Okay so maybe, as always, I let my mind run away with me just a teensy bit, but I wanted it to encapsulate everything that I love about a sauce.  A go to recipe that isn't overly complicated and has multi uses.  Well I found it.  And I think I picked a pretty good one.

For one, it is one of Giada De Laurentiis' recipes.  She is one of my all time favorite chefs.  She always uses relatively simple ingredients and easy preparation, and her recipes are always delicious and never ordinary.  Also this recipe has a kick to it from the jalapeno.  I absolutely love the jalapeno in it, mainly because I love any and all things spicy,  but for those with a sensitivity to spicy foods, don't worry you can make it without the jalapeno, or of course with less.  The last reason why this recipe is perfect as my first post is it is over pasta.  Who doesn't like pasta?  No one!  And it is an excuse to eat spinach, which is a super food.  So, really it is healthy.  When the weather turns like it has in Chicago in the last couple of weeks, there is nothing that sounds better to me.  Try it and let me know what you think.

Trish's tips:  Use whatever pasta you like.  I used penne.  I often will use whole wheat pasta for an added nutritional kick, but here I indulged and just made it with the white stuff.  This sauce would also be great on a sandwich with some leftover shredded chicken and mozzarella on a baguette.  I've also dipped pita chips or veggies in it.  Leftovers would make a great appetizer spread on crostini and topped with a slice of fresh mozzarella.  For less heat, cut out the seeds.  Be careful to wash hands thoroughly after cutting the jalapeno, don't make me tell you about my 'jalapeno eye' incident.  Let's just say I was almost sent home from work after being accused of having pink eye... it wasn't, it was jalapeno eye!!!


Fusilli with Spicy Pesto
Giada De Laurentiis

1 cup chopped walnuts
2 cloves garlic
1-2 jalapeno peppers
2 cups grated Asiago cheese (plus extra for garnish)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra-virgin olive oil
1 lb pasta

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper.  Process until the mixture is smooth.  Add the spinach and arugula and process until blended.  With the machine running, gradually add the olive oil.

Cook pasta according to package directions.  Reserve 1 cup of pasta water.  Place the cooked pasta and pesto in a large serving bowl.  Toss well and thin out the sauce with pasta water as needed.

Season to taste with salt and pepper.  Garnish with asiago and serve.

Here we go...

I write a food blog.  I'm a blog writer... I'm trying to get used to the idea.  So far I think it feels pretty good.  Weird, but good.  I decided to write this although I am, admittedly, not a 'writer', partly for you my dear reader(s) (hoping there is more than just my husband reading this...) but also mainly for myself.  It's true, it's for selfish reasons; to help pass the time and stop reading others blogs and have fun writing my own!  Plus it will be great to have all of my favorite recipes in one place that I can access anywhere, anywhere with an internet connection that is.  But really I am also doing you all a favor.  Those of you who don't like to hear me go on and on about what's in my recipe when all you said is "this is good".   When I use that comment as an invitation for giving you a full description of all ingredients and how it was prepared, when you merely wanted to give me a compliment.  Maybe this will help me get all of that 'foodieness' out of my system on a regular basis so I can just smile and say "thank you" like a normal person next time.  Oh and it's also for those of you who say, "this is great, will you send me the recipe?"  Okay, so that's really doing me a favor because instead of sending it to you, I can just say "Check my blog", you know, because (deep breath) "I'm a blog writer."