One of our favorite foods is hummus.Â After returning from Israel I was on a mission to find the best hummus recipe.Â The only tool you need to make hummus is either a food processor or hand blender.Â You could use a normal blender for this, but I wouldn’t recommend it.
Here’s my work in progress:
- 1 can of chick peas
- 2 to 3 tbsp liquid from drained chick peas
- Juice from 1 lemon
- 1/3 cup tahini
- 1 to 2 cloves garlic (or 1 to 2 tsp garlic powder)
- 1/2 to 1 tsp salt
- 2 tbsp olive oil (optional)
Put all ingredients except for the olive oil and tahini in the bowl and blend until fine.Â Next, add tahini and olive oil and blend again.Â To serve, spread on a plate and garnish with whole chick peas or roasted pine nuts, olive oil, parsley, a dash of paprika and/or cayenne pepper.
The secret to my version of this recipe is to add the tahini and olive oil at the end of blending.Â This not only puts less strain on your food processor, but gives you a creamier, more consistent final product.
Happy hummus making!
Below is the recipe for a Cornish pasty from Grandma Trumbell that my Mom has been making for years. Because I now live in London and this recipe was created in the US, the recipe is still in the works for all you UK residents.
- 1 cup of plain flour
- 1/3 cup of Trex (or 1/3 cup of Crisco)
- 1/3 tsp of table salt
- 1/4 cup of ice cold water
Mix flour, shortening and salt, then add water gradually until dough holds together. Split the dough in 2, then roll into a circle on floured surface.
- 2 medium potatoes
- 2 medium carrots
- 1/4 of a medium onion
- 1/3 lb of ground beef **Note: This is a pretty close estimate.
- salt and pepper to taste
Mix all filling ingredients thoroughly. Split filling and place 1/2 on each pasty crust. Situate the filling to 1/2 of the round crust. Next place 2 thin pats of butter on top of the filling as well as the salt and pepper. Dab cold water to the edge of 1/2 of the crust, then flip the empty half over and press the 2 edges together. It will look like a half circle at this point. Dab more cold water on the edge and crimp the bottom to the top.
Bake at 200 degrees C (400 degrees F) for 1 hour.
Makes 2 pasties.
What is a pasty?