Jazz up that Hummus

Roasted red pepper hummus covered in parsley, pine nuts,
more red pepper, sumac and olive oil. 

Chances are you will be either hosting or attending at least one backyard bash this summer. So, you need ideas on what to make, right? Well take my advice and whip up a big batch of hummus--almost everyone loves it and there are endless flavor variations to get your taste buds a dancin'.

Basic Hummus Recipe: Combine 1-- 15oz. can drained CHICKPEAS in a food processor along with at least 1 clove of GARLIC, juice of 1 LEMON, big pinch of SALT, OLIVE OIL and 2 tablespoons TAHINI. Blend until really smooth and the thickness of peanut butter. Taste and add more salt and lemon juice if needed.

For the love of god do not stop here. Unless you want your guests to fall asleep, you had better add at least a few flavorful garnishes such as:

herb or lemon-infused olive oil
preserved lemon
lemon zest
roasted garlic
Fresh or dried oregano 
sundried tomatoes
roasted red peppers
Kalamata olives
chopped fresh parsley, chive and/or mint
pine nuts
walnuts
Chipolte in adobo (very spicy) 
ground Sumac berries
smoked paprika 
toasted and freshly ground cumin seed
feta cheese 
plain Greek yogurt 
Maldon, black Hawaiian, Himalayan pink or flaky sea salt

Ok, so now that we're clear on adding awesomeness, we also need to consider the dipping apparatuses involved with hummus. Pita chips are great, but they aren't the only ones that get to have fun.  Try tossing your pita or other flatbread with some flavorful oil, any dried herbs and spices, salt and pepper before toasting in the oven or slapping on the grill. Any Crudites would also be a welcome change--think sugar snap peas, fresh baby carrots with the greens still on, jicama sticks, mini bell peppers, or endive scoops.  

Jane of all Trades: New Recipe Edition

I thought I'd go all Martha Stewart on y'all and add a recipe aspect to my blog. I already post about home, crafts and plants, why not add cooking to the mix and make this a real domestic-diva situation.

To set this up, I have been a vegetarian for 10 years and subsequently developed a love of cooking. I make up a lot of my own recipes and devise all kinds of meatless and healthier versions of traditional comfort foods. For this post, I will share with you my newest creation: Healthier Mac n Cheese with Garlic-Parmesan Breadcrumb Topping and Roasted Tomatoes. 

My secret weapon to make this classic dish a little lighter (it's still actually quite rich) is pureed cauliflower. It of course adds a little veggie action (good if you have picky kids), and it eliminates the need for milk/cream or a roux as it creates a thick, creamy base. Yay cauliflower!

Ingredients:
1 package elbow macaroni
3 tablespoons butter
3 cups cauliflower florettes, cooked until very tender and pureed in food processor until smooth
1 1/2 cups mild cheddar cheese
1 cup sharp cheddar cheese
1/2 teaspoon dried mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper

For the breadcrumb topping, pulse 3 slices good-quality white bread in the food processor until fine. Melt 2 tablespoons butter in skillet and add breadcrumbs. Toast over medium heat until lightly golden. Finely chop or Microplane a clove of garlic and add to breadcrumbs along with some dried or fresh parsley and 1/4 cup grated Parmesan cheese. Toast another minute and set aside.

Cook the macaroni in salted boiling water until just under al-dente. Reserve 1/2 cup cooking water before draining.

In a large saucepan, melt the 3 tablespoons butter and add the pureed cauliflower, salt and pepper. When heated through, add the cheeses and spices. Stir until well combined, then add to cooked pasta along with a little of the pasta cooking water to further moisten.

Lightly butter a baking dish and evenly distribute the mac n cheese. Sprinkle on breadcrumb topping and bake at 375 degrees for 20 minutes or until the top is golden.

A nice side to my mac n cheese is some roasted tomatoes. To make them, slice 1 pint of cherry tomatoes in half and toss with a teaspoon of sugar, pinch of salt, and a splash of balsamic vinegar and drizzle of olive oil. Bake at 400 degrees until tender and juicy.

Enjoy!