The Secret to Restaurant-Quality Homemade Hummus that NO ONE Tells You

Picture this:

Bo and I are sitting in a Mediterranean restaurant - starving - when the waitress walks over and delivers our appetizer: hummus with pita bread.  We both grab a triangle of pita, dip deeply into the traditional bean dip, and then utter a sigh of intense satisfaction at the perfect creaminess and rich flavor.  Now this is hummus!

And then, inevitably, I get pissed off.

Because I seriously love hummus, and it sincerely irritates me that, for some completely unknown reason, I cannot seem to recreate this seemingly simple dip at home.  I mean, honestly, how hard should it be to blend a few ingredients together in my food processor?!  I use the same ingredients that every recipe tells me to.  I use the same proportions that every restaurant chef has instructed me to; and yet it is never. the. same.!

(Insert exasperation here!)

Well today, I offer hope to all of the exasperated-homemade-hummus-makers of the world; and that hope comes in the humble form of a single phrase: 

COOK THE BEANS!

I have no idea why no recipe mentions this small little fact (actually, I think that it is a conspiracy, contrived by the Mediterranean restaurants of the world, against all at-home cooks that wish to recreate this traditional dish in the comfort of their own kitchen), but it will seriously turn your hummus-making-world upside down!  By simply cooking the beans the texture is smoother and the flavor is more robust (and, yet, simultaneously more delicate).  

Seriously, this one. little. change. will instantly turn your so-so hummus into restaurant quality!

Traditional Hummus
Serves 8-10

1 can garbanzo beans: drained, rinsed, and cooked (see below for more detail)
scant 1 tsp salt
1 tsp paprika
6T lemonjuice
1/3C tahini
2-4T leftover cooking liquid (or water)
EVOO, for garnish

Directions:

• Place the drained and rinsed garbanzo beans into a medium saucepan.
• Barely cover with water, bring to a low boil, and then reduce to simmer for 45-55 minutes.
• Note: You should be fine, but make sure that all of the water doesn't evaporate out of the pan, leaving the beans to burn.  There should always be a shallow level of water in the pan.
• Once the beans have cooked and softened, immediately place them into the food processor with the salt, paprika, lemonjuice, and tahini.
• Process the mixture on low.
• As the mixture is processing, add in 2-4T of the leftover cooking liquid (or water).
• Increase the processing speed to medium - or high - for one minute.
• Transfer the hummus to a medium Tupperware container.
• Serve chilled and garnished with EVOO alongside crudites, crackers, etc.

As a bit of a side-note, I prefer to garnish the hummus with EVOO right before I serve my hummus.  I have found that, if I add the EVOO beforehand, it hardens in the refrigerator and doesn't taste as good (not to mention the texture, which is similar to solidified bacon grease...not exactly appetizing).  You certainly don't have to do this, but I thought I would pass along the suggestion just in case!

As a side-note: the next time you make my "Cheesy" Hummus, Salsa Hummus, Roasted Red Pepper and Cilantro Hummus, or Avocado Hummus make sure to COOK THE BEANS!

Tomorrow we're off to a pool party!  Hopefully I will remember my camera and have a fun weekend post to share with you next time.

Question of the Day:


Do you have any "secret tricks" in the kitchen?!  If so, I would love for you to share one (or two) in the "Comments" below!

Blessings,
Ally and Bo

"Cheesy" Hummus and a Recipe Redo

Since this will be my fourth hummus recipe to post on the blog, you probably think all we eat in the Behne household is different variations of this savory dip.  For example:

1. it all started with Avocado Hummus;
2. then I made Roasted Red Pepper and Cilantro Hummus;
3. most recently I prepared Salsa Hummus; and
4. today I am sharing the recipe for "Cheesy" Hummus.

Wait!  You might be asking, "Vegans don't eat cheese, do they?"

Well, no, not exactly.  However, we do eat nutritional yeast, which has a cheese-like flavor, and there are a number of cheese substitutes out there now-a-days.  Don't get me wrong, many of these substitutes are disgusting and taste like rubber (seriously gross...trust me, I've tried practically all of them), but there are a small few that actually taste good.  One such brand is Daiya.  I have only tried the shredded versions, but both the cheddar and mozzarella flavors melt, don't leave an aftertaste or film in your mouth, and are actually pretty tastey.  Bo will even eat some...in a pinch.  See?!

Leftover ground turkey and "Cheesy" Hummus...yummm?!

Smooth, a little salty, with a hint of cheese flavor, this hummus is great for spreading on sandwiches, as a dip for crudites, or, and Bo prefers, mixed into ground meat!

"Cheesy" Hummus
Serves 8-10

1 can Great Northern beans, drained but not rinsed
2 T oil (I used vegetable because it was all I had on hand)
2 T water
2 T tahini
1/2 tsp salt
1/4 tsp pepper
2 T Daiya shredded cheese
3 T nutritional yeast

Directions:

• Add all ingredients in your food processor.
• Whirl for approximately two minutes, or until all ingredients are incorporated.

I also recently discovered that I had one can of pumpkin left!  Who-hoo!  So what did I do?!  I quickly got to re-inventing my favorite Pumpkin Spice Pudding.  This time I:

• added 1/2 T molasses;
• drizzled in 1 T maple syrup; and
• served it with raisins, shredded coconut, and Uncle Sam's cereal.

Hm...hmmmm...good!  Perfect for breakfast, as a midday snack, or as dessert!

Okay, I'm off to teach!  When I get home, maybe I'll eat some of my favorite food: hummus! hehehe...just kidding...maybe...

Question of the Day:

What is a food that you ALWAYS have in your refrigerator/pantry?!

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo

Thanksgiving Thankfulness

HAPPY THANKSGIVING EVE!

My Thanksgiving holiday has officially begun, and Bo's will begin in just a couple of hours!  I am really looking forward to watching the Thanksgiving Day Parade tomorrow morning, enjoying the company of friends and one another while eating delicious and healthy food, and creating our first memories of Thanksgiving as a married couple.  It is going to be an amazing holiday!

Although I plan to share my Thanksgiving dessert recipe with you later this week (pumpkin + chocolate + pecan = delicious!):

...today's post doesn't have a new recipe...

...it doesn't have any yoga instruction...

...and it doesn't share a new ABC adventure. 

Today's post is all about practicing conscious and purposeful thankfulness.

Since I am 27 years old, I figured it would only make sense to list 27 things for which I am thankful.  Some are serious, some are funny, but I am truly thankful for each one.

Thanksgiving Thankfulness Exercise, 2011:

• I am thankful for my yoga practice.

• I am thankful for no car payments.
• I am thankful for my fellow Navy wives...which become more like family with each passing day.
• I am thankful that, for the first time in eight years, I can say "I'll be home for Christmas."

• I am thankful that I am a full-time yoga teacher = stress free career!
• I am thankful (for now) for my pixie haircut: fast and easy!

• I am thankful for a healthy, strong body...even though sometimes it still frustrates me.
• I am thankful for my dedicated yoga students because they inspire me every day.
• I am thankful for captivating books.





• I am thankful for my husband.  There aren't enough words...

• I am thankful for my stocked pantry (no vegan chef could live without one!).
• I am thankful for my food processor (no hummus or peanut butter would come to be without it!).

• I am thankful for our furniture (when we got married, we had a 46" TV, and nothing else!).
• I am thankful for jeans that fit.
• I am thankful for shoes and yoga pants that always fit (hahaha!).
• I am thankful for my relationship with my grandparents, deceased and alive.

• I am thankful for Satchidinanda Ashram-Yogaville.

• I am thankful that my husband has finally agreed to get a puppy this spring!
• I am thankful for holistic medicine.
• I am thankful for football traditions.

• I am thankful for unexpected packages.
• I am thankful that we will always live near the ocean.
• I am thankful for seasonal produce.

• I am thankful for soft sheets.

• I am thankful for dozens of crayon and marker colors.

• I am thankful for pashminas.
• I am thankful for friendships that continue to survive long-distances apart.
• BONUS: I am thankful for my family!



Happy Thanksgiving!

Next Time: A post about our Thanksgiving Day celebrations!

Question of the Day:

What are you thankful for this Thanksgiving holiday?

Blessings,
Ally and Bo

Spiced Pumpkin Dip + Muffins from Another Kitchen

Every Thursday night I head to Youga Yoga (one of the studios where I teach) for Yogatluck (yoga + potluck).  As the name implies, we always start with a yoga class around 7:30, and then we have an amazingly scrumptious potluck afterwards.  Seriously, the food is always awesome at this event!  Each week the food theme changes, and I must say, I have been waiting for this week's theme since we arrived in Corpus: PUMPKIN!

I eat pumpkin year 'round.  But, during the fall, I just can't get enough of the orange, creamy stuff!  I stir it in oatmeal, add it in smoothies, mix it in pudding, add it on sandwiches (trust me on this one!), but never in a million years did I think I would be adding it to, of all things, hummus.

Wait!  Where are you going?!

Don't run away! 

I promise you, spiced pumpkin hummus really is fantastic! 

(Although, I must admit, I did sort of fool you with the title of this post.  I figured if I came right out and told you this post was about spiced pumpkin hummus you wouldn't even give me a chance to explain.)

But please, here me out on this one!

I assure you that I am telling the truth when I say that I received over half a dozen compliments on my recipe last night.  Every last dollop was devoured before I even had the chance to bring it back home for personal snacking.  And yes, that makes me a little sad :(

So what's in this magical orange concoction of creaminess?  Well, I have to admit that I was a little worried as I was throwing all of these ingredients into my food processor.  But as I have previously mentioned, the final result was YUMM-O!

Spiced Pumpkin Hummus (roughly adapted from here)
Serves 10-15 (2T per serving)

1 can Great Northern beans
1 C pumpkin
1//4 C raw almond butter
2 T grapeseed oil (or other subtle oil)
3 T maple syrup (or honey)
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/3 tsp ground ginger
1/8 tsp nutmeg
1/16 tsp cloves
1/4 tsp salt

Directions:

Put all of the ingredients into your food processor and let it run for approximately two minutes.  It will appear to be mixed after about thirty seconds, but the longer you let the processor do its job the creamier your hummus will get.  So let it rip...or should I say whirl?

At the Yogatluck, we ate the spiced pumpkin dip with crackers and apple slices.  But this dip is very adaptable.  On the one hand, it works great with savory flavors such as crackers and celery,  but it also complements sweeter foods such as fruit or muffins.  I would love to feature this dip on an apple and cheese sandwich (trust me!), or spread it onto a sweet bread such as gingerbread or coffee cake. 

In addition to the spiced pumpkin dip, I also brought "The Best Pumpkin Muffins" (recipe from Post Punk Kitchen) to the Yogatluck.

Sidenote:

My blog is evidence of my love for creating new recipes, but if there is one area where I feel uncomfortable creating a new recipe, it is baking.  Baking is such a science...which, ironically, is one of the things I love most about baking.  If you follow the directions to-the-"t" everything turns out exactly as it should.  There is no room for guesswork.  It is exact.  Baking is a controlled science (go figure that I would be drawn to that! HA!).  Therefore, because I don't understand the scientific principles that dictate very specific ratios of certain ingredients, I don't feel comfortable creating my own baking recipes just yet.  For now, I turn to some of my faithful blog friends to apply their delectable inspiritation in my own kitchen.

These muffins lived up to their name!  They were sweet - but not too sweet, spicy - but not too spicy, and moist - but not crumbly.  Here is a picture of the batter:

And of the muffins, pre-baked:

And post-baked, while cooling (I don't have a cooling rack, so I just use one of the oven racks):

Only two of these beauties remained at the end of last night's Yogatluck, so for breakfast this morning Bo and I each had one smothered in Smart Balance.  My tummy is still saying "thank you" :)

I also had a homemade, vanilla-maple hot chocolate with my muffin.  But, more on that yumminess in a future post...maybe tomorrow?!

Question of the Day:

Do you enjoy cooking?  If so, is there a food (or types of food) that you are hesitant to make because the technique seems too daunting?

Blessings,
Ally and Bo

All About Roasting

I am sure that many of you have been roasting all kinds of vegetables for years.  But for me, this was a recent and amazing discovery!  Who knew everything was better roasted?  Well, apparently many of you did, but failed to tell me... Don't worry, I forgive you ;)

On Saturday, Bo informed me that we were out of avocado hummus.   We always keep a fresh supply of hummus in the refrigerator, so this meant that I needed to make a new batch.  But what kind?  We were craving something a little different, and perhaps with a little kick to it.  Thankfully, I noticed a couple of red bell peppers lying in the vegetable drawer.  I had been thinking about stuffing them with a rice mixture for dinner one day this week, but when I saw them lying there I knew right away that they had a different destiny to fulfill.  Roasted, spicy, red pepper hummus here I come!

Problem: I had never roasted a red pepper in my life!

Sure, I had bought the jar of roasted peppers from the grocery store, but do it on my own?  No way!  But there is a first time for everything, so I decided to give it a shot!  Thankfully, I discovered that roasting peppers was as easy as 1-2-3!

1. Cut bell peppers in half, scrape out all the seeds, and place skin side up on a greased baking sheet.
2. Roast on broil (500-550 degrees) for 5-10 minutes, or until skin begins to blacken (mine took 7 minutes).
3. Remove peppers from the oven, immediately place in a ziploc bag, and allow to cool.

Once the peppers have cooled (approximately 20 minutes), remove them from the bag and peel off the skins.  The slightly sweet flesh of the pepper will be revealed!

I used a portion of the roasted red peppers in a hummus.  I didn't write the recipe down, but if memory serves me correctly, it was something like this:

• one can of great northern beans, drained
• 1 1/2 roasted red peppers
• 1-2 garlic cloves
• 2 T tahini
• 1 1/2 T lime juice
• 1/4 tsp cayenne
• 1/4 tsp kosher salt
• small handful of cilantro, minced

This hummus has been super yummy with crackers, vegetable crudites, dolloped on salads, and spread on sandwiches.  The extra kick of the cayenne really takes it up a notch! 

I foresee many roasted red peppers in my future...

As for roasting other things, I am a huge fan of roasted root vegetables.  In particular, I love roasting butternut squash.  It brings out all of its sweetness and creates a caramel-like result. 

Just a few days ago Bo and I had roasted butternut squash with sunflower oil, salt and pepper, along with one-pot millet and nutmeg-laced collard greens.  Don't worry, I'm not withholding meat from my hubby!  Bo had turkey sausage on the side as well. :)

Lesson: Roasting makes all things yummy!

So, pull out your baking sheet, check out your refrigerator and pantry, and see what you can start roasting!  I assure you, you will not be disappointed with the result!

Tomorrow - Elvis' favorite smoothie...which a chocolate twist!

Question of the Day:

What are your favorite cooking techniques?

Blessings,
Ally and Bo