Classic Chickpea Hummus
Who doesn’t love a good plate of fresh hummus? What you’ll need to make your own hummus is a can of chickpeas, a lemon, a garlic clove, tahini, kosher salt, ground black pepper, ground cumin, extra-virgin olive oil, and za’atar and sesame seeds for serving. Drain the chickpeas in a strainer before rinsing them. Squeeze the lemon into a small bowl and smash the garlic clove with the flat side of your knife. Combine the chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin and water in a food processor and blend until smooth. While the motor is running, drizzle in the olive oil and keep mixing until the mixture is light and creamy. Serve in a bowl and top with the za’atar and sesame before drizzling some more oil on top.
Classic Chickpea Hummus
Spinach Artichoke Dip
We guarantee you that when your guests will taste this dip, they won’t believe you made it. Grab some spinach, kosher salt, vegetable oil, a shallot, a garlic clove, black pepper, cream cheese, sour cream, mayonnaise, artichoke hearts, and parmesan. Preheat the oven and cook the spinach in a big pot of salted boiling water until wilted – 30 seconds or so. Put it in an ice water bowl to cool. Drain it and dry properly before chopping. Cook the shallot in a saucepan for a few minutes before adding the garlic. A minute later, add the spinach and stir. Add salt and pepper then let it cool. In a food processor, mix the cream cheese, sour cream, and mayonnaise. In a bowl, fold the artichoke hearts into the cheese mixture and then add the spinach and parmesan as well. Season with salt and pepper before baking the mixture in a dish until golden brown on top.
Spinach Artichoke Dip
