The What of Cooking?!

When we lived in Portland, we were only a block away from a coffee shop, a bar, a sushi place, and a Thai restaurant. A little further away were a French bistro and our favorite, a taco cart. Within minutes from home we could satisfy any and all cravings. Spicy, sweet, comfort food, Unagi,...mmm!

While in Seattle, I worked in the International District. I was less than a 5-minute walk away from soul-warming pho, yummy dim sum, mid-afternoon bubble tea breaks, and the best warm-out-of-the-oven cookies I've had.

During my short stint in Baltimore, I had some great burgers, unbeatable Italian food, and on the receiving end of my housemates' hard work in our community kitchen - everything from veggie enchiladas to creamy custards.

I had no real interest in cooking. I never ventured to try new recipes or experiment with old ones. I disliked being in the kitchen except to bake. "The Joy of Cooking" seemed, to me, an oxymoron.

We're now farther away from food carts and foodie towns, and we're a family of three on a budget. I've come to find that cooking at home goes a long way, both in saving money and putting a smile on the faces of my two guys. And I'm thankful that both hubby and the kiddo don't mind tasting my experiments!

Here's a recipe for one of their favorites, hummus - simple, healthy, tasty. I served it to kiddo at snack time with sliced peppers, onions (yes, he likes onions!), and cucumber.

Humus - Arabic-Style Chick-Pea [Garbanzo Beans] Dip
from The Sephardic Kitchen - The Healthful Food and Rich Culture of the Mediterranean Jews

Soaking time (chick-peas): 12 hours or overnight
Cooking time (chick-peas): 1 1/2-2 hours
Preparation time: 20 minutes
Servings: 8-10

4 cups cooked chick-peas (1/2 pound dried)
5 large cloves garlic, peeled and chopped (2 1/2 tablespoons)
3/4 cup tehina [tahini] paste*
3/4 cup freshly squeezed lemon juice
1/3-1/2 cup cold water
1 heaping teaspoon salt
2 tablespoons olive oil
1 teaspoon Hungarian hot paprika

1. Place everything but the olive oil and paprika in a food processor or blender. Pulse/chop until you have a smooth puree. Humus can be used immediately or chilled until ready to use. Bring to room temperature before serving in order to get the full flavor. Humus tastes best if made a day in advance and then served. The flavors strengthen as they meld together.
2. To serve humus, spread it onto a large platter. Mix the olive oil and paprika until paprika is dissolved into the oil. Dribble it over the humus.

Serving suggestions:

Humus is traditionally served with pita bread, sliced tomatoes and cucumbers, and olives. It is equally delicious with other kind of breads and a variety of vegetables for dipping.

*I purchased tahini at Whole Foods where I found it next to the peanut butter. I would use less tahini next time as the flavor was a little too strong for my liking. To compensate, I increased the amount of olive oil.

Here's to more success in the kitchen, family time at the dinner table, and satisfied customers!