Hummus from scratch

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For a quick easy snack or a delicious sandwich spread, you can't beat hummus. Throw in a tomato and cucumber salad drizzled with olive oil, and sprinkled with some Za'atar and you have a great lunch. 


Just a few simple ingredients and you are good to go. 


Garbanzo beans and tahini are two of my must have pantry staples so I can make this quick easy snack anytime I want. 

The basic recipe is just beans, tahini, lemon juice, garlic, olive oil, and a little salt. 
When you drain the canned beans, be sure to reserve the "bean juice," the aquafaba. If you like a thinner, smoother hummus you will need it to thin the hummus out a little, it also has several other good uses.

Here at Creaky-bones compound, aka Senior Citizen Apartment living, on Fridays, some of us get together to play cornhole. I like to bring tasty snacks to share and the hummus and tomato salads are always a favorite. 


Hummus from scratch


Yield: about 1 1/3 cups

1 (15-ounce) can chickpeas (do not drain), or about 2 cups drained, cooked chickpeas

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1 1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon), plus more as needed

1 small clove garlic, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Serving options: pita wedges, pita chips, raw sliced vegetables

Drain and rinse the chickpeas. Drain the chickpeas into a strainer, reserving the liquid from the can. If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother.

Combine all ingredients in the food processor. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender.

Blend hummus until smooth, at least 5 minutes. Process the hummus continuously until it becomes very smooth, about 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, blend 2 to 3 tablespoons of the reserved chickpea liquid to thin it out and make the hummus creamier.

Transfer to a bowl and serve. Scrape the hummus into a bowl and serve with pita chips or raw vegetables.


Using dried chickpeas: For even tastier and more authentic hummus, try cooking your own dried chickpeas from scratch.

Hummus variations• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika. • Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top. • For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives. • For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts. • For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

Storage: Hummus will also keep for up to 1 week in a sealed container in the refrigerator.

Source: Kitchn

And that's that!

French Fried Poblano Rings

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Step aside onion rings, crispy crunchy poblano rings are in town. 

Pick out the biggest smoothest poblanos you can get. The smoother they are, the easier to peel. 


I grilled the peppers, but you can roast them in the oven or even toast them over a gas burner. Once the peppers are nice and charred, put them in a paper bag and close it up to steam them, that makes them easier to peel. 

Peel the peppers, don't worry about getting all the skin off, leave the stubborn stuff on, then gently pull the stem out, that will bring out most of the seeds and veins. 


You are going to be setting up a dipping station, flour, eggs, panko. Some spice needs to be added to the panko so I ground up some dried chipotle peppers and added that to the panko. 


Slice the peppers into 1/4 inch rings. Handle the rings very carefully, use two hands because they break easily.
I think you know the drill, dip the rings into the flour, then the egg then the panko. Fry in 350*F oil. 

Next time I do this, which I will, I think I'll cut the rings a little thicker and hopefully, they won't be as fragile. 

Please make these, you will love them. 

Poblano Rings


  • 3 fresh poblano chiles
    3 cups vegetable oil, or as needed, for frying
    1 cup all-purpose flour
    2 large eggs, beaten
    2 cups panko bread crumbs
    3 tablespoons ground dried guajillo chile or ground chipotle powder


Place the poblanos directly over a gas burner on medium-high heat. Using tongs, turn as needed so the chiles can char evenly. The chiles will turn black and look burned; this should not take more than 5 minutes because chiles can turn soft and release water if cooked for too long. Transfer the chiles to a resealable plastic bag and let steam for about 5 minutes. This will allow for easier peeling. Peel the charred skin off the chiles and slice into ¼-inch rings, discarding the stem.

Heat the vegetable oil in a large, heavy saucepan until a deep-fry thermometer inserted into the oil reaches 350°F. (If you do not have a thermometer, test the oil with a piece of bread crumb, which should sizzle when it touches the oil.) Meanwhile, arrange three bowls in an assembly line: one of them with the all-purpose flour seasoned with about 1 teaspoon of salt, another one with the beaten eggs, and the third one with a mixture of the panko bread crumbs and ground guajillo.

Carefully dredge the poblano rings in the flour, making sure not to break them. Shake off the excess flour and soak in the beaten egg. Then cover with the panko-guajillo mixture.

Fry in the hot oil until crisp and golden in color, about 2 minutes. Remove from the oil and set on paper towels to drain the excess oil. Season with salt while the rings are still warm.

I really think this is one of the best dishes I’ve ever come up with. Cut crosswise into rings, poblanos make for the perfect onion ring and a killer replacement for onions on your burger. I can eat a whole basket of these with just a mix of mayo and chipotle or even tartar sauce. To char the poblanos, you might need to try it a couple of times before you master the technique. You’re looking to char them completely, but if you overdo it, they might get too soft or disintegrate, making it hard to cut them into rings. In fact, for this recipe it’s okay to undercook them slightly. Peel off as much of the char as you can, but it’s fine and even adds flavor if you leave some of the charred bits.

Casa Marcella: Recipes and food stories from my life in the Californias Cookbook


And that's that!