This is a recipe for super creamy smooth hummus that honestly tastes better than the kind you buy at the grocery store. It's really worth the extra time that it takes to skin the chickpeas because it helps give the hummus a smoother texture. There is tahini in this recipe but the original post says that you can leave it out if you want. I personally love the nutty flavor that it gives to the hummus.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup resh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tspground cumin
Salt to taste
2 to 3 tbspwater
Dash ground paprika, for serving
This recipe is from Inspired Taste
Lemon curd is a thick, spreadable, tangy custard-like conserve made of eggs, lemons and sugar. It can be used in many different desserts or on its own as a spread. Lemon curd tastes great with scones, spread between the layers of a cake, marbled into cheesecake, or baked in a tart. It should be stored in the refrigerator for up-to a week, but if you can't use it all up in a week it also freezes really well. The curd never freezes solid (it becomes a think ice-cream like texture) so you can scoop out as much as you need whenever you like.
I've tried a couple of different recipes but this one is my favorite because it uses whole eggs as opposed to only the yolks it is super tangy and has a smooth texture.
1 cup butter
1 1/3 sugar
3 tbsp lemon zest
1 cup fresh squeezed lemon juice
1 tsp corn starch
There are a million and one variations to garam masala so feel free to adjust this to your liking, but roasting whole spices and then grinding them up fresh makes for a much more aromatic and delicious masala than the store-bought versions.
Home-made Garam Masala
1/4 cup coriander seeds
1/4 cup cumin seeds
2 tbsp Elachi/ green cardamom pods
2 whole black cardamoms
2 tbsp black peppercorns
2 tbsp whole cloves
1 tbsp fennel seeds
3-4 star anise
4, 1 inch cinnamon sticks
2 bay leaves
1/2 of a freshly ground nutmeg
1 small piece of dried ginger or 1 tsp of ground ginger
You can store the garam masala in an airtight container for about 6 months or so before it starts to lose it's freshness. This recipe makes approximately 1 cup of garam masala.
Chutney is one of the most common condiments used in Indian and Pakistani cuisine. There are a number of different types of chutneys…off the top of my head I can think of coriander, mint, chili, mango, tamarind, and tomato chutney. The following recipe is a really delicious and unique way of making coriander chutney. You can serve this chutney with just about anything and it has a beautiful fresh tangy flavor.
1 bunch of coriander, washed
1 jalepeno or 2-3 green chilies
1 medium carrot. peeled
3 tbsp lemon juice
Approx. 1/2 tsp salt (adjust according to taste)
Sesame seeds, for garnish
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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