life altering hummus

When my son was little he was a real picky eater. The first solid food he ever ate was avocado and he loved it; but then along came toddler free will and out the window went adventurous eating. Most of his likes and dislikes were based solely on the appearance rather than taste, it used to drive me crazy! Night’s when he actually ate what the rest of the family did felt like a huge victory to me. Uggh, mealtimes those first few years were not fun!

Refusing to be undone by this kids’ unfounded rejection of perfectly delicious food, I started experimenting with a little mom sleight of hand. I looked for any way to make the “kid food” he was willing to eat healthier. Carrots and celery puréed into the red sauce I used on pizza, homemade fish sticks and chicken tenders, black beans added to brownies (not a big hit) and hummus as a dipper for crackers and pretzels. Yup you read right, good ol’ garlicky hummus. My picky guy wouldn’t touch a perfectly non-threatening string bean, an innocuous burger or a simple bowl of soup; but he would eat hummus like it was going out of style. Hummus sandwiches, hummus on pretzels, hummus with his chicken tenders… and I can’t even tell you how often he sat down with a big bowl of hummus and a spoon. People thought I was crazy, but he loved it! And I loved that he was eating something full of protein, loaded with heart-healthy garlic (during his hummus years he never had a mosquito bite!) and more exotic than mac n’ cheese or pb&j. Needless to say I quickly developed a hummus recipe of my own and could whip up a batch in flash.

Thankfully he’s no longer a picky eater, but it didn’t happen overnight. He’ll now eat almost anything I put in front of him as long as it’s not spicy and is loaded with garlic. Yet hummus still plays a big role in our house. My daughter, who thankfully is far less suspicious of unfamiliar foods then he ever was, happens to be a hummus junkie as well. In fact just yesterday her lunch request was a bowl of hummus and some baby carrots. Ya gotta love it!

Who knew that a simple bowl of garlicky hummus in your formative years could turn into an enduring love of strong flavors and a willingness to try unfamiliar food. Seriously, who knew?!?

Homemade Hummus
You can adjust the amount of garlic in the recipe to your taste or slow roast it before hand to mellow out the flavor.

hummus4

1 can chickpeas, drained and rinsed
3-4 cloves garlic
1/2 tsp. salt
3 tbsp. tahini
3 tbsp. olive oil
4 tbsp. plain yogurt
1 tbsp. water
3 tbsp. lemon juice
1/4 tsp. cumin
1/4 tsp. smoked paprika

  1. Put everything in the bowl of a food processor and pulse until smooth.
  2. Spoon into a serving dish, drizzle the top with olive oil and sprinkle with a bit of smoked paprika. Serve with toasted pita chips and fresh vegetables, or a spoon.
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All Dressed Up

I am always looking for ways to take the everyday and make it special. Sometimes I do this purely out of necessity (I’m a busy girl after all!) and sometimes it’s just because making a dish entirely from scratch isn’t dramatically better than tweaked up store-bought. I’ll make fancy from scratch frosting to go with boxed cake mix and homemade butter for store baked bread. Even something as simple as a pre-made fruit platter looks fancy when served in a pretty bowl with a few snips of fresh mint on top. I’m all for minimal effort, maximum impact.

As you know by now I love salad. I eat it nearly everyday, especially since I’ve begun harvesting it from my own garden, and I serve it anytime we have a sizable gathering. And what could be easier than a homemade dressing to fancy-up any otherwise ordinary tossed salad. Sure it’s easy to buy a bottle of dressing at the store (actually I usually serve something store-bought alongside my homemade for those “afraid of the unknown” guests) but homemade salad dressing is crazy easy to throw together and much tastier than pre-made.

In the past I’ve made a simple mustard vinaigrette and a garlicky pesto dressing, but having recently made hummus I really wanted to find another use of that container of tahini I had sitting in my refrigerator. Voilà… Lemon, Tahini & Garlic Dressing was born.

Lemon, Tahini & Garlic Salad Dressing
This was delicious drizzled on salad but I imagine it would work as well on a hummus and falafel pita or even steamed greens. And feel free to decrease the garlic and up the honey if a sweeter, milder dressing is what you prefer.

4 tbsp. tahini
3 tbsp. lemon juice
2 tbsp. water
1 tbsp. apple cider vinegar
2 1/2 tsp. honey
3 cloves of garlic, finely minced
1/2 tsp. smoked paprika
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. toasted sesame oil

  1. Whisk together the tahini, lemon juice, water, vinegar and honey. Add to this the garlic, smoked paprika, salt and pepper. Drizzle in the sesame oil and whisk everything together until it is thoroughly blended.
  2. Adjust the salt and sweetness to your taste, adding a splash more water if you prefer a thinner dressing, and chill for at least 30 minutes to let the flavors meld. Allow it to come to room temperature before serving.

*adapted from eating well