Tag Archives: Hummus

Quick Norwegian Flatbread (and How to Make it Lunch)

You know when you wake up from a nap, and it feels so good to stretch out?

Henry knows all about that.  I call this The Morning Dance of the Cat:

It took me a little while to wake up this morning, too, but once I got my butt in gear, had a piece of peanut butter and banana toast, and drank my tea, I headed off to the gym.  Try not to be too impressed, but I ran 2.6 miles–quite an accomplishment for a real running-hater like myself.

Though I have to clarify–I hate the actual running, but it feels so good after. That’s why I keep doing it.

Anyway, once I got home, I had some lunchtime inspiration from my CSA box (no picture this week, sorry!) and the giant tub of hummus (best batch yet) that I made yesterday.  Sungold cherry tomatoes + hummus + herbs from the garden + flatbread = lunch.

Quick Norwegian Flatbread (from Bernard Clayton’s New Complete Book of Breads)

  • 1 1/2 C rye flour
  • 1 1/2 C whole-wheat flour
  • 1 T brown sugar
  • 2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 egg, room temperature
  • 1/4 C butter, melted
  • 1 C buttermilk

Preheat the oven to 425 degrees.  While you are getting the ingredients ready, I’ll give you two short cuts that I used today.  One, to bring an egg rapidly to room temperature, let it sit in a cup of hot water for a minute.  Two, if you don’t have buttermilk, just combine some milk and a little lemon juice for a quick fix.

Combine the egg and buttermilk in the mixer.  Add the melted butter and mix again to combine.  In a separate bowl, combine the remaining dry ingredients and pour them into the liquid, mixing until a dough forms.  Knead with the dough hook for a few minutes until smooth, adding pinches of flour if necessary to make the dough pull away from the bowl.

Divide the dough into two pieces on a floured countertop, and roll out with a rolling pin until about 1/4 to 1/2 inch thick.  Traditionally, this is rolled into a circle, but I went with a more rectangular shape just ’cause it’s easier.  Transfer on a greased baking sheet and bake in the oven on the medium rack until browned on the bottom and lightly golden on top, about 15-2o minutes.

This was so delicious as is.  If you want to toss together a quick bread for dipping in soups, eating with hummus, or with jam and butter, this is a great choice.  So soft and the subtle rye taste is irresistible.

But I needed lunch.  I set one flatbread aside (in a ziplock bag), and got to work on the other.

I spread a nice layer of hummus over the top of the remaining flatbread, then sprinkled it with some lemon thyme from my herb garden.  I sliced a handful of cherry tomatoes, placing them cut-side up on top of the hummus, and sprinkled the whole thing with a bit of salt and pepper.  Just a few minutes under the broiler and voila!  Lunch is served.

Next time I’d spread the hummus all the way to the edges to keep them from browning too rapidly…and because hummus is just delicious.

These tomatoes from my CSA box are also super sweet–I can’t resist eating them whole, which is quite unusual for me, since I was never a big tomato fan.

In fact, as a child I threw up when my parents made me eat one, and they stopped making me try after that.  My feelings for raw tomatoes are definitely improving this year–but they are even better cooked.  On flatbread.  With hummus.

What else came in our CSA box this week?  Well, the size of the box is a little small this week, thanks to Miss Irene, but we still got some good stuff:

  • 2 acorn squashes (yes!!!!)
  • 1 pint of Sungold cherry tomatoes (that you’ve seen here today)
  • Red beets and their greens
  • Baby leeks
  • Bunch of cilantro
  • Several big red tomatoes
  • 1 bag of green beans

Though it was a slightly smaller box, it was full of all of my favorite veggies, so I’m pretty excited to have our kitchen restocked.  I’m still trying to plan something to do with the cilantro (Fritz is not a fan), but most of it will likely have to be frozen.

Have a good weekend!

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Filed under Breads

Superbowl Sunday: Spinach and Artichoke Hummus

In case you haven’t heard, it’s Superbowl Sunday.

Go Steelers!  Go Packers!  Go finger food!

I’m not much of a football fan…but I am definitely a die-hard snack fan–and when you make healthy snacks, then everyone wins!

I decided to combine two of my ultimate snack foods (spinach and artichoke dip and hummus) into one fantastic and somewhat healthier version.  Plus, if there’s a way to sneak vegetables into something I love to eat, then I’ll do it!  Not to mention hummus is delicious on carrot sticks, celery, tomatoes, broccoli, and bell peppers instead of chips, so it’s a double whammy.

Spinach and Artichoke Hummus

  • 2 C chickpeas, rinsed and drained
  • 3-4 T tahini (4 for me…I can eat tahini straight outta the jar)
  • 2 T plain greek yogurt
  • 2-4 cloves garlic (I used 2)
  • 3-4 T lemon juice
  • 1 t salt
  • 1/8 t paprika

But that’s not it!

  • 1 handful fresh spinach
  • 1 can artichoke hearts, packed in water

BAM!  This is not your ordinary hummus.

Add everything except salt, spinach, and the artichoke hearts to a food processor and process until smooth.  I suggest leaving the salt out until it’s smooth, then adding it slowly until you like the taste–everyone likes their hummus to taste different!  The first time I made it I added the salt straightaway and it was a bit salty for my taste.

Rinse the spinach and chop it into small pieces, then saute it quickly over medium heat.  Squeeze out the excess water and add to the hummus.  Chop the artichoke hearts, squeeze out the extra water, and add that too!  Mix it together, and try not to eat it all right away.

How amazing is that?

I love hummus.  I could eat that whole bowl with a spoon.  Right now.  But that’s probably not the healthiest thing ever–by the way, substituting the greek yogurt for some of the tahini is a great way to make your hummus a little bit better for you (without sacrificing the tahini completely–I could eat that with a spoon too.  Isn’t that weird?).

Enjoy!  And go get ready, because it’s almost game time.

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Filed under Appetizers, Snacks, Vegetarian

Sassy and Spicy Hummus

I realized a few days ago that I have had tahini and a can of chickpeas in my cupboard for roughly two months and I have no idea what took me so long
to figure out that I can make hummus with those ingredients!  ‘Specially with another little friend I have hanging around just waiting to be incorporated in a recipe.
 

Remember these guys?

 

from a friend of my father's

Well, until a few days ago they looked like this:

 

But now they look like this:

So those bland chickpeas and tahini from the cupboard?–taken up about 30 notches into the sassiest and spiciest hummus you could desire.

Sassy and Spicy Hummus

  • 1 can chickpeas (or dried, rehydrated and cooked)
  • 1/4 C tahini
  • 1/8 C water
  • juice of one lemon
  • 2 cloves garlic, minced
  • dash of salt and pepper
  • 1 t freshly ground cumin
  • 1 t hot red pepper flakes

 

This is quick and easy: put all of the ingredients in a food processor and process until smooth.  Then eat it!

 

I like to eat hummus with carrots and other veggies instead of pita or chips because I don’t get enough vegetables in the day and I definitely get enough processed carbs.  I can’t even keep chips in the house because I love them so much that I will eat an entire bag during a half-hour sitcom.  Yeah, so I stick with the baby carrots.

I made some treats today that I’ll post about tomorrow.  Until then!

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Filed under Appetizers