Homemade Hummus

We love hummus… well, the 18 month old and I do. My sister and I gave it a go at making homemade and it turned out pretty yummy! Much cheaper than buying the small containers at the grocery store. Enjoy!

Ingredients:

-2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
-1/3 cup tahini or sesame paste
-4 teaspoons minced garlic (4 cloves)
-6 tablespoons freshly squeezed lemon juice (3 lemons)
-8 dashes Tabasco sauce
-2 teaspoons kosher salt

Directions:

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely puréed.

The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.

Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.

Tips from a Kitchen of Reality:

- Mine came out a little salty. Not sure if I measured wrong or what. If I were you, I’d add it at the end to taste. I’m thinking it was the cook’s error though!

- Add different ingredients to have different flavors—we added black beans to party of the hummus and had it with our Mexican theme food night with tortilla chips.

* This is a Barefoot Contessa Recipe!

Strawberry Rhubarb Freezer Jam

While we were up north I got a bunch of rhubarb and decided to try making some strawberry-rhubarb jam. It turned out super yummy! Here's the recipe for anyone who might want to try it.

Ingredients:
- 2 cups fruit (I used 1 cup strawberries and 1 cup rhubarb)
- 4 cups sugar
- 3/4 cup water
- 1 box sure jell

Directions:
- Chop, mash, or food process your fruit to the desired "chunkiness"
- In a large bowl, mix fruit with sugar and let stand about 10 minutes
- On the stove, boil water.
- Add the sure jell and boil for one minute.
- Pour sure jell mixture into your bowl of fruit/sugar- and mix well for about 2 to 3 minutes.
- Pour the jam into glass or plastic containers.
- Allow to set for 24 hours without the lids.
- After 24 hours, either put them in the freezer or the fridge. (Keeps up to 1 year in the freezer or a few weeks in the fridge.)

Tips from a Kitchen of Reality:
- If you live in Gaston County, Lineberger Farm's Market Stand sells packets of "dutch jell" for $1 that I think works better than the certo or sure jell that you buy at the store for jams and jellies-- and it is WAY cheaper.
- This is the same recipe I use for regular strawberry jam-- just use 2 cups of strawberries and no rhubarb.

Roasted Pepper Cheese Dip

Love this dip!
Great for parties or on a lazy Sunday with crackers and a glass of wine!
Enjoy!!

Ingredients:
2 large red bell peppers
2 large unpeeled garlic cloves
1 block (8 oz) cream cheese
2 tsp balsamic vinegar
1/4 tsp salt

Directions:
Prepare Peppers & Garlic
- Cut bell peppers in half lengthwise; discard seeds.
- Place peppers, skin side up, on foil-lined baking sheet.
- Flatten with hand.
- Add garlic to baking sheet.
- Broil 4 minutes.
- Turn garlic over.
- Broil 4 more minutes.
- Remove garlic and set aside.
- Broil peppers an additional 2 minutes or until blackened.
- Place peppers in Ziploc bag and seal; let stand 15 minutes.
- Peel peppers and garlic; discard skins.
Making the Dip
- Place peppers and garlic in food processor, process until smooth.
- Add cheese, process until smooth.
- Spoon mixture into bowl and add salt and vinegar.
- Serve immediately or cover and chill.

Tips from Kitchen of Reality:
- You can save some time by buying the roasted red peppers in a jar at the store-- it is easier but the flavor isn't as good as fresh. (The red pepper process is much easier than it sounds.)
- This dip is great with crackers or with fresh vegetables.

Buffalo Chicken Spread

This is a great appetizer for parties, the recipe comes from my friend Annie.
The guys will LOVE this one!

Ingredients:
3 10-ounce cans chicken
2 8-ounce pkgs of cream cheese
3/4 to 1 cup hot sauce (I use Frank's)
1 cup ranch dressing
2 cups cheddar cheese
2 loaves baguette bread

Directions:
- In medium saucepan on the stove, heat chicken and hot sauce.
- Stir in cream cheese and ranch dressing until well melted and blended.
- Stir in 1 1/2 cups of cheddar cheese.
- Pour into crock pot and top with remaining cheese.
- Keep on low and serve with sliced baquettes.

Taco Dip

This looks nasty but is so good! And you can make it in about 5-10 minutes.

1 pkg of taco seasoning
1 8 oz pkg cream cheese
1 can Frito Lay bean dip
spoonful of sour cream (healthy spoonful is best!)

Mix & serve warmed with tortilla chips.

Reality Notes: I have used refried beans instead of the bean dip - it's much cheaper and tastes just as good. Also, I just nuke it.

Pimiento Cheese Spread

(Makes 2 1/2 cups)

1 (10-oz) can ROTEL Original Diced Tomatoes & Green Chilies, drained well
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 (8-oz) blocks sharp Cheddar cheese, hand grated
1 (4-oz) jar chopped pimiento, drained

Stir together first 3 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

As an alternative use Pepper Jack cheese instead of cheddar or 8 oz. of each.

Note: Highly recommend that you do not use preshredded cheese for this recipe (it does not mix well)

Goat Cheese Pesto Dip

At the grocery store this week I happened to see Pita Chips on sale near the deli and it reminded me of one of my favorite recipes. It is so simple and you can either make it elegant or just a regular dip to eat on the weekend.


4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Mix together and serve with a sturdy cracker, pita chips, veggies, or use as a spread on a turkey sandwich. Enjoy!

Pesto: w/ or w/o nuts, your choice!

Diane had to have this, so I will try to give you the best guess as to how I make my pesto.

1 lg. Bunch Fresh Basil (no stems)
2-3 Cloves Garlic (whole)
Olive Oil (have no idea how much, you will have to watch as you pour)
1/8 cup Toasted Nuts (any kind will do, or none if allergy)
1/8 cup Fresh Grated Parm. Cheese (Kraft shakey stuff works, but may need more)

Directions:

In a food proscessor, add your basil, garlic, parm. cheese, and half your nuts. Proscess while drizziling in your olive oil slowly till you have a uniform texture. Add rest of nuts, and pulse to chop lightly. Salt and pepper to taste. Will have best flavor if allowed to rest over night before using.