Posts Tagged Kosher salt

Good Karma’s Awesome Hummus Recipes

Hummus-Recipe-1There’s nothing quite like Hummus. It’s so versatile, and so tasty, and there are so many ways to serve it. I confess that there are days when I buy Hummus ready made. Sabra makes a great Hummus. But there’s nothing like making your own because you can make as many permutations as you like!

I got turned onto Hummus way back in the 80’s when I spent a lot of time eating at a great restaurant called Grendel’s Den in Harvard Square in Cambridge, Massachusetts. It was awesome. That’s where I learned you could serve Hummus with more than just pita bread.

We’re going to start here with five recipes for Hummus, but I can guarantee you that I will be posting several more as the winter months progress.

All of these recipes call for roasted garlic. It’s much better when the garlic cloves are roasted before adding them to the rest of the ingredients. Garlic is sweeter after roasting, and the flavor isn’t overpowering. It doesn’t take rocket science to roast garlic. Toss the cloves in a 350-degree oven lightly coated with olive oil and roast for about 20 minutes. Just be sure to keep an eye on it. It could take less time, it could take more. You want the garlic to be slightly browned and softened, but not burned.

Lemon-Garlic Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

4 tbsp Tahini paste

5 tbsp lemon juice

5 cloves garlic, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Olive oil and paprika (for garnish)

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Remove to a serving bowl and refrigerate for about 30 minutes.

Place in a serving bowl, make a small well in the center, add some olive oil, and sprinkle with paprika. Serve with pita chips, warm pita bread, cucumbers, petite carrots, pepperoncini, whole pitted Kalamata olives, and red onion slices.

Roasted Red Pepper Hummus

Ingredients

1 16-oz can chick peas, drained

1/3 cup Tahini paste

1/4 cup lemon juice

2 tbsp olive oil

2 garlic cloves, roasted

1/2 tsp Kosher salt

3/4 cup roasted red peppers

Directions

Roast the garlic and set aside. Place all of the ingredients in a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl and garnish with several strips of leftover roasted red peppers. Serve with pita chips, fresh cut red pepper strips, red onion strips, and warm pita bread.

Jalapeno Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

2 Jalapeno peppers, cored, seeded and chopped

1/3 cup Tahini paste

3 garlic cloves, roasted

3 tbsp lemon juice

2 tbsp olive oil

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Refrigerate for 30 minutes.

Transfer to a serving bowl, create a small well in the middle and add olive oil, garnish with strips of Jalapeno peppers. Serve with warm pita bread, blue corn strips, and Pepperoncini.

Black Bean Hummus

Ingredients

1 16-oz can black beans, drained

1/4 cup Tahini paste

3 garlic cloves, roasted

3 tbsp extra-virgin olive oil

3 tbsp lime juice

1 tsp ground cumin

1 tsp ground chili powder

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside to cool. Add all ingredients to a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl. Serve with blue corn chips, warm pita bread, and fresh pepper strips.

Roasted Pine Nut Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

1/4 cup plus 2 tbsp roasted pine nuts

3 tbsp Tahini paste

3 garlic cloves, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Directions

Roast both the garlic and pine nuts and set aside. Add all of the ingredients, reserving the 2 tbsp roasted pine nuts for later. Puree until smooth. Put in the refrigerator for about 30 minutes.

Transfer to a serving bowl, and garnish with the reserved 2 tbsp roasted pine nuts. Serve with warm pita bread, red onion strips, pita chips, and fresh red, orange and yellow pepper strips.

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Slow Roasted Pork Butt

pork_buttYeah, I know. There are leaner cuts of pork but, frankly, they’re often short on flavor. The slow roasting process helps to get rid of a lot of the fat in the cheaper cuts and they are definitely better tasting. I made this roast a few days ago, and when the pork was sliced there wasn’t much fat at all. Best of all, the kids didn’t complain about what they were eating.

Generally speaking, the roast either comes tied with string or not. I prefer when it is tied. If it isn’t available tied, I tie it myself. You can use bone in or boned. I happened to use boned the last time around.

Again, the measurements on the spices used here aren’t critical. You can certainly adjust to your own taste, but the combination of spices included here is amazing. I highly recommend it.

Cooking the roast at a very high level initially will help to brown the roast and sear in the flavors.

Ingredients

1 3-1/2 to 4 lb. pork butt (bone in or boned)

1 tbsp dried crushed red peppers (if you’re worried about the heat, use rainbow peppercorns here)

1 tbsp minced garlic

whole garlic, roughly cut

1 tbsp ground ginger

2 tbsp Kosher salt

2 tbsp brown sugar

2 tbsp olive oil

2 tbsp white balsamic vinegar

Directions

The first thing you want to do is preheat your oven to 500 degrees. While waiting,  stab the pork butt and insert chunks of garlic. I’m not going to tell you how much you should put in; it’s a personal call. I happen to like garlic.

Then, mix all the rest of the ingredients together to form a paste. Rub the paste over the entire roast: Top sides and bottom. Place the roast in a pan with a rack. Because this will drip while roasting, I added water to the bottom of the pan to keep the smoking down. It also helps keep the roast moist.

Roast the pork but on 500 degrees for the first 20 minutes, then lower the heat to 250 degrees and roast for an additional 2-1/2 hours.

Remove from the oven and allow it to sit for about 5 minutes before slicing.

 

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