Hummus

Hummus is one of my favorite snack foods.  I don't remember the first time I ever tried it, but it was as an adult, probably in my 30s.  When I bought my first food processor, the very first thing I made in it was hummus- in fact, wanting to make hummus at home was the reason for buying my first food processor!  I used the recipe out of the Moosewood Cookbook, and in time, developed my own way of making it. I prefer making my own to buying hummus at the store- while there are some good brands out there, it seems like they always put cumin into it, and I really do not like cumin in hummus.  Not to toot my own horn too loudly, but I get a lot of compliments on my hummus.  My kids love it- my daughter would happily live on it if I let her.  In fact, as I have been typing this, she walked into the kitchen and asked if I would make more today, since she just finished off what was in the refrigerator.

Mine is a pretty simple recipe.  After many years of making it, I can do it without measuring anything.  It comes together pretty quickly in the food processor, and it's best to make it with time to let it sit in the fridge a few hours or overnight before serving, to let the flavors meld.  I have added other ingredients in the past- roasted red pepper, green onions, spinach, but really like the simplicity of the plain, unadorned hummus.

Hummus

2 cans garbanzo beans (chick peas), drained and rinsed well
3 cloves of garlic, peeled
1 heaping tablespoon sesame tahini
The juice of one lemon
About 3 tbsp olive oil
Salt and pepper to taste
Water, as needed to thin

1.  Place drained and rinsed garbanzo beans, tahini and garlic in food processor.  Pulse to chop into a coarse crumble.

2.  Turn processor on low and drizzle in lemon juice and olive oil a little at a time.  Use a spatula to scrape mixture down into the bowl of the processor as necessary.

3. Taste, and add more lemon juice if necessary (if one lemon does not yield enough juice, I  supplement with bottled lemon juice)

4.  Thin with water as needed, until mixture attains a creamy consistency.

5.  Add salt and pepper and process to incorporate.  Taste and add more if necessary.

6.  Refrigerate at least a couple of hours before serving; overnight is best.  Serve with pita bread, pita chips, crackers, raw vegetables, etc.

Fiesta Black Bean Salad

Well, we've had a taste of summer..had a couple of days that were in the mid-80s, but nothing to write home about just yet.  Still, I'm gearing up for summer cooking, which means grilled meats and veggies, and lots, LOTS, of salads.  All kinds of salads- not just the tossed greens variety!  I've spent years experimenting with different types of salads, and while I'm always searching for new ideas, we definitely have our favorites here.  This one is my husband's favorite.  I have been making this for at least 10 years, possibly longer.  I remember bringing it to a 4th of July potluck when my daughter was just a baby, and she is almost 12 now!  In any case, it is delicious and stands the test of time.  Most importantly, it is very easy to put together, and pretty darned healthy too!  It's a great side for grilled meats, or alongside any Mexican-themed dinner.  This past weekend, we went camping, and I made it to accompany grilled chicken tacos.  Packed with beans, corn, and bold flavors, it stands well on its own as well.  I sometimes mix this with pasta if I need to stretch it to feed a crowd, but it is equally good and hearty without the pasta.  This is best if it has a few hours to marinate before serving.

Mexican Fiesta Bean Salad
Servings: at least 6

2 cans black beans, drained and rinsed well
1 can shoepeg corn, drained
about 1/2 cup prepared fresh salsa, either homemade or store-bought (such as Rojo's), drained of excess liquid
4 green onions, sliced thinly
about 1/3 cup fresh cilantro, chopped

Dressing:
1/4 cup lime juice
1/2 tsp chili powder
1 tsp Mojito Lime seasoning (made by McCormick.  I am not affiliated with McCormick, I just like their grill seasonings.  If you can't fnd this, substitute a mixture of garlic powder, red pepper, and dried grated citrus peel.)
1 large clove garlic, minced
3 tbsp vegetable oil
Salt/pepper to taste

1.  Combine drained and rinsed black beans and corn in a large bowl.  Add  drained salsa, cilantro, and green onions and toss to mix.  Set aside.

2.  In a small bowl, whisk together lime juice, seasonings, and vegetable oil.

3.  Pour dressing over bean salad and toss to incorporate.  Allow to sit in refrigerator for at least an hour before serving.