My mom is one of those amazing women that worked full-time while I was growing up, came home every night and managed to prepare a home cooked meal which wait for it…we would all eat …and at the same time. Now mind you, I don’t work full-time (I count this blog as my semi part time job), cannot seem to prepare one meal that all of my kids will eat and certainly not at the same time. In fact, I seem to prepare 3 different versions of every meal and have three different seatings in my kitchen. Needless to say, when she and my dad come for a visit I always like to try and impress, if but for just one meal.
Well, they were here this weekend, and we ran around town like crazies trying to show off what a great city Chicago really is (she’s a born and bred New Yorker and still has her doubts). We had amazing sushi (her words) at Sushi Dokku on Friday, ran to the Chicago Toy & Game fair (review coming soon once I process all the great toys we saw), visited an awesome car museum that I’ll tell you about in a later post and then ran to more lunches and another dinner. By Sunday night, it was time to eat at home.
I had the main course figured out, a yummy chicken ragu over pasta, and some great dessert options, but I had of course forgotten to consider what I might serve to start. As she was occupied giving Little a bath, I frantically flipped through my recipe book and found what looked like a really easy recipe for hummus that I remember inhaling at a cooking event at the Chopping Block. I swear to you..I whipped this baby up in 10 minutes (after a quick dash to Jewel for tahini). And she liked it..in fact she loved it! She said she was going to add it to her holiday menu, and I thought you might like to, as well.
Hummus: Makes 2 cups Recipe: The Chopping Block
- 1 clove of garlic
- One 15 oz can of chickpeas, drained and rinsed
- 1/4 teaspoon cayenne pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil, plus additional for garnish
- 1 1/2 tablespoons tahini
- Salt to taste
- Water as needed
- Smoky paprika, for garnish
- While the food processor (fitted with a steel blade) is running, drop in the clove of garlic and process until minced
- Add the chickpeas, cayenne pepper, lemon juice, olive oil, tahini, and salt and process until silky and smooth. If it’s too coarse add water as needed.
- Cover and refrigerate for an hour or until ready to serve
- Place into a serving dish, and make a well in the middle of the hummus and fill the indentation with good quality olive oil. Sprinkle the top with a bit of smoky paprika.
- Serve with cut up vegetables and pita triangles and/or pita chips (the below homemade ones are amazing and super easy!)
Homemade Pita Chips: Recipe: The Chopping Block
- 2 tablespoons garlic grapeseed oil (I used olive oil because that’s what I had on hand)
- 1 teaspoon smoky paprika
- 1/2 teaspoon sea salt
- 3 pita bread loaves, each cut into 8 triangles and split in half
- Preheat the oven to 375 degrees. Line a sheet tray with parchment paper.
- Combine oil, paprika and salt in the bottom of a large mixing bowl. Add pita and toss to coat. Spread the pita out on the sheet tray.
- Bake until pita is crisp and slightly toasted, tossing once, about 8-12 minutes.
- Allow to cool before eating.