So, you’ve sampled every flavor of hummus available at the grocery store. Maybe you’ve even been making your own, and you’re ready for a change, a hummus that is the perfect balance between sweet and savory, and is spiced with a warm blend of flavors. Well, here’s that hummus.
It’s a simple thing to make if you have a can or so of chickpeas lying around, but if you have the time, use the method I’ve described below to cook them from dried -- it results in a wonderfully silky smooth texture that might make you never want to go back to the cans again, unless you have a hummus emergency, that is.
A note on cooking dried chickpeas for hummus: to get a wonderfully silky smooth hummus from your dried chickpeas, start by soaking them overnight. The next day, drain them and place them in a saucepan with 1 tsp. baking soda. Cook the chickpeas and baking soda over high heat, stirring frequently, for five minutes. Then, cover the chickpeas with water and boil until tender as usual, skimming the foam that rises to the top. The baking soda helps break down the skins of the chickpeas, resulting in a much smoother hummus.
Makes around 4 cups.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
Oven-baked sweet potato fries dusted with a savory seasoning mix pair perfectly with a slightly sweet, smoky aioli.
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days.
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
What do you call something that’s a sauce, a paste, a flavor-adder, a spark of heat and a touch of earth, a zing to be stirred into soups and pilafs, mixed with yogurt and hummus, spread on sandwiches and mixed into marinades?
These crackers are delicious -- light, crunchy, full of the textures and flavors of nuts and dried fruit, with a hint of herbs and spices. They’re amazing on a cheese plate.