Hummus
Guys, I am never buying store-bought hummus again. Big statement. But it is way less difficult to make than you think. This creamy, beautiful hummus requires two cans of chickpeas and not much else. It pairs well with tzatziki/cacik sauce and is a staple for any Mediterranean spread. It also has a lot of protein for those who are #plantbased. Admittedly, hummus is healthier when the dippers are cucumbers and carrots, but I have an inescapable addiction to Stacy’s pita chips so hummus, unfortunately, must be consumed in moderation in my kitchen. Highly recommend.
The key to creamy hummus is in how long you blend your chickpeas. The flavor is all in the toppers. Get creative and enjoy!
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Lemony, garlicky, imminently dippable, and minimal.
what you need
2 cans (30oz) chickpeas
1 cup of the chickpea liquid from the can
1/2 cup tahini
1/4-1/2 cup good olive oil
juice from 1 lemon
2 garlic cloves, minced
1 teaspoon cumin
salt to taste
one hell of a powerful blender
For serving: chickpeas, cucumber, halved tomato cherries, drizzle olive oil, minced parsley, sprinkle of sumac and/or paprika and/or cayenne pepper
how to make it
Place chickpeas, half of the chickpea liquid, tahini, lemon juice, garlic, olive oil, and spices into your ‘one hell of a powerful blender.’
Puree on high for approximately 2 minutes, adding additional chickpea liquid after two minutes if the texture isn’t becoming smooth enough. The secret to smooth hummus is just to keep blending…
Taste for flavor and add spices as needed. Spoon your hummus onto a plate and spread it out drizzling with olive oil and adding your toppers. These can be cucumbers, thinly sliced bell peppers, small feta cheese crumbles, halved cherry tomatoes, roasted pistachios, and, of course, healthy sprinkles of sumac And cayenne.
Tzatziki
Tzatziki sauce is a staple of Mediterranean cooking. There are several variations on the theme to include the Turkish Cajik and Haydari sauces. The basic idea is to combine cucumber, dill, mint, lemon, or garlic in some meaningful way and use it as a dipping sauce. It’s great with fresh vegetables or pita, but also delicious as a dipping sauce for red meat as in a kofte or kebab. Authentically, at least for Cajik, the cucumber is grated and then pressed to expel water, but this version is a whole lot simpler. It was part of our recent Mediterranean dinner
Caesar Sauce
This is an all-purpose, HEALTHY, creamy, herby, Caesar-esque sauce for dressing salad, for dipping vegetables, and, yes, even for chicken wings. And it has become a staple weeknight meal component in this house.
Borek
Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home cuisine. I would go as far as to call borek the Balkan empanada – pervasive with a distinct variation on the theme in every country. It can be baked, fried, filled with cheese, filled with greens, filled with meat, but usually involves Phyllo dough (unless you are me and are too lazy to deal with Phyllo dough). This particular borek is called Sigara because it is rolled into tubes like a cigarette. It makes a great brunch, lunch, or light dinner option (as pictured here) and has its origins in Ottoman cuisine.
