Jalapeño and Lemon Hummus

I’ve been on a huge hummus kick lately, eating it at least 2-3 days a week for lunch. Chickpeas contain a lot of fiber and protein, so not only are they delicious, but they’re good for you too! I’ve never actually made hummus myself, but it couldn’t have been any easier. The longest part was soaking my dried chickpeas then boiling them before actually making the hummus. A can of chickpeas would have worked, but I had some dried ones I wanted to use up. In the end it came out great! I ate it with some pita bread and kalamata olives. My favorite.

Ingredients:
2 cups chickpeas, dry (soaked/boiled) or canned
1/3 cup tahini
2 garlic cloves
1 teaspoon kosher salt
4 teaspoons lemon juice
2 tablespoons water
Jalapeños, as many as you can handle!
2 tablespoons olive oil, plus extra for drizzling
Paprika for topping

If you are using dried chickpeas, you’ll need to soak them for at least 12hrs, then boil them for about 45mins (depending on how soft you like them). I soaked mine overnight then boiled them the next day when I got home from work.

Start by adding your chickpeas to the food processor. Next add the garlic, tahini, salt, lemon juice, water, and jalapeños. For the jalapeños I just used jarred ones this time and started with a small handful. I tasted it as I went and added a few more more later until it had a good amount of heat. If you’re using fresh jalapeños I would start with even less to begin with.
8 Process everything until the ingredients are pureed together. Half way through, I drizzled the 2 tbsp of olive oil in the top to help smooth it out. Put your hummus into a bowl and top with a little more olive oil and paprika. Serve with whatever your little heart desires!

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Broiled Grapefruit with Brown Sugar

Last time I was visiting home, my younger sister Kendra made me an amazing breakfast treat: broiled grapefruit with brown sugar. Something I never would have thought to do, but it was so delicious! It was an especially nice way to enjoy fruit in the winter time. The sugar caramelizes a bit and the grapefruit gets super juicy. It’s magical. I wanted to share her special treat with you. It is very easy to make, and once you try it you’ll be hooked. Thanks k-bear!

Ingredients:
1 large grapefruit
1 teaspoon unsalted butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon

Preheat the broiler. Cut the grapefruit in half and with a sharp knife cut the sections. In a small bowl mix together the melted butter, brown sugar, and cinnamon. Spread the mixture evenly across the top of the grapefruit. Place under broiler for about 3 minutes until the sugar is bubbling. Dig in!

Thai Red Curry with Squash and Peppers

There are a few recipes I want to try before Spring sneaks up on me, and curry was one of them. I’ve never made it before, but I absolutely love it so I wanted to give it a try. I also had a kabocha squash on hand, so it was a good time to make this recipe. It came out great and was a good starting point for me. To make things even easier, I had some of my favorite organic brown rice from Trader Joe’s- only 3 minutes to make!

Ingredients: (adapted from Chow)
1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 peppers (I did 1 red and 1 green), cut into 1 inch chunks
1 medium kabucha squash, seeded, peeled, and cut into 1 inch 1-1/2 pieces
3 garlic cloves, finely chopped
3 tablespoons Thai red curry paste
1 1/2 teaspoons kosher salt
1 tablespoon fresh ginger, finely chopped
1 can regular unsweetened coconut milk
1/2 cup water
1 tablespoon soy sauce
2 teaspoons freshly squeezed lime juice
Chopped cilantro for topping
Steamed rice for serving

Start off by chopping everything up and having it all ready to go. Heat the oil over medium heat and add your onions and 1 teaspoon salt. Cook until translucent, about 5 minutes. Add the garlic, peppers, and ginger and cook another minute or so. 11
Continue adding the red curry paste, covering the onions and peppers. Next throw in your coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt (which I forgot). Simmer for 25 minutes or until squash is fork tender. Remove from heat, add the lime juice, and serve over warm rice with chopped cilantro.