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Garlicky Hummus
Serves 6This is one of my all-time favorite hummus recipes, so don’t ask me why it had been a couple of years since I’d made it or why I’ve never posted it! Like most hummus recipes, this puppy is nice and easy to make (assuming you have a food processor) and has the extra bonus of being lower in fat by swapping out tahini for part-skim ricotta.
INGREDIENTS
2 heads of garlic
1 can (15-ounce) garbanzo beans, rinsed and drained
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1 tablespoon extra-virgin olive oil
1/4 cup part-skim Ricotta cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
pinch allspice
1/3 cup fresh flat-leaf parsley
INSTRUCTIONS
Step One: Preheat oven to 425 degrees. Wrap garlic heads in aluminum foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.
Step Two: When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.
Source: Martha Stewart. View the recipe on MarthaStewart.com.
Posted on January 31, 2012 with 21 notes ()
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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