All posts filed under: Dips

Olympic Eats: Hummus

It has come to my attention this week that I will never be in the Olympics. I hold my knee cartilage too dear for moguls, I slip and fall just looking at ice, and I refuse to sweep my apartment, so curling is just out of the question. But it’s okay. At least I can make a good hummus. Whitney and I were sent some dried organic chickpeas, so these were the little babies I used to the hummus. But they took a little finagling (re: soaking and cooking). To get these little dried chickpeas into the soft beans you’ll find in the can (albeit way less salty), Soak chickpeas in boiling water for 90 minutes. Rinse out the water and then add more, covering them and bring to a simmer for another 90 minutes. When I simmered the beans, I also added bay and some garlic, just for some extra flavor.   In this hummus, I decided to get a little crazy. Here’s what I did: Print Olympic Eats: Hummus Recipe type: hummus   Ingredients …

Whit’s Tidbits: Herbed Lima Bean Hummus

As I said in my last post it’s back to school time! For me that also means it’s time for rush for my sorority and all the other Greeks at NYU. Confused? Yes, we actually do have Greek life at NYU, it’s a little known fact but we do exist. Along with spending hours “flirting” with girls trying to get them to join my sorority, I also decided to contribute by enticing the PNMS (potential new members) with my cooking and baking skills. So far, so good. For those of you who aren’t familiar with recruitment and how rushing goes, lemme give you the sparknotes version. In formal recruitment every girl must see every organization at the beginning and then can narrow down her choices from there. There are hundreds of great girls out there that we have to get to know in just a few nights. It’s our job to impress them, chat them up, and welcome them into Greek life. Smiles and good munchies are highly encouraged to lighten the mood and keep …

Cleaning out the Pantry- Toasted Almond and Sun-dried Tomato Pesto

Hey everyone! It’s a new month so I decided that this blog should be dedicated to cleaning out that fridge and pantry and getting rid of all those foods that…need to be tossed. It’s so great to buy fresh produce but what happens when you just can’t get to all of it?  Yesterday, while I was cleaning out the fridge, I found some fresh parsley that I just didn’t want to toss. It would probably only last a few more days so I decided to make a pesto with it in my new food processor! Again, thanks Mom! I really love the traditional pesto with some basil, garlic, olive oil and toasted pine nuts. The original meaning of “pesto” is to pound or to crush, referring to the crushing and blending of the garlic and herbs. So why not try a pesto with some other ingredients? I tossed in the parsley to the food processor. I also knew that I wanted to add a toasty crunch to my pesto. I had a few almonds leftover …

Dabbling in the Kitch – Ariel’s Chunky Edamame Hummus

Last year I went to a restaurant called Riingo and for a little amuse-bouche they served crusty bread with edamame hummus. EDAMAME HUMMUS? what? I skeptically dipped my bread in the hummus and tasted it. It was creamy, salty and delicious. I have always loved edamame and this was just a perfect dip! What a great spin on the classic hummus.  Since then I have researched recipes for edamame hummus. Ellie Krieger has a recipe on the Food Network website where she adds tofu and cumin but I wanted to try something different. So today, I experimented.  Oh and to preface this recipe- the reason why this is chunky hummus is because I don’t have a food processor. I used a blender and it was incredibly difficult to blend everything together. Since I’m impatient, I decided that chunky could work. For the future, I am going to invest in a food processor- that is when I can afford one. If you also don’t have one, you can use a blender but just a warning, it’s annoying.  Ariel’s …