For my entire married life—4 years and counting—we’ve been eating Jack’s Garden Fresh Salsa. Purchased from Costco. It’s one of the main reasons this two person household has a membership. That and rolled oats. And then we moved to Connecticut. No Jack here. Read more

A couple months ago, I started this simple summer series. I read every last suggestion from you on how to keep summer simple and even implemented a handful, although they were faced with great resistance at first. A friend from college posted a suggestion to go outside, sit on the back porch, and stop everything. Shivers ran up my spine as a read it. Read more

It’s Food Matters Project Monday. And I herby dedicate this post to the final installment of my food journey series. Thank you for listening to me. For resonating with me. And for staying with me. Many Monday Mornings have been plagued with fret over pressing the virtual button—Publish. In some ways I felt like a fraud. Spending years of my life writing about food and my love for it. Neglecting, until now, to tell you my struggles with it. I don’t have answers. Just a story. Read more

The Food Matters Project is back again. Every Monday from now until who knows when, I’ll be participating. Sharing bits and pieces of my food journey along the way. At least that’s the plan. However, Monday after next I’ll be ditching out to bring you a special announcement—Where in the world are we moving? Or not moving. In the meantime I’ll be biting my nails or eating (small) handfuls of this. Save me. Read more

Italian White Bean Hummus | @thefauxmartha

My absolute favorite restaurant serves italian white bean hummus with flatbread crisps as an appetizer. (Please promise me you’ll go here if you are ever in the Chicago area.) I could go just for the hummus and maybe a drink. But you know how that goes—if you give a mouse a cookie, he’s going to ask for a glass of milk.

Because I can’t abstain from the rest of the menu, I learned how to make white bean hummus at home. It’s pretty darn close, and it’s pretty darn good. Although I have yet to try making the flat bread crisps. Not sure if I can pull those off.

Can I tell you the best thing about this hummus? It brings good friends around a table. Put a couple plates of hummus out. Pita chips. Or grilled naan. A bottle of wine. And that’s a recipe for a good evening.

Italian White Bean Hummus | @thefauxmartha

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Italian White Bean Hummus


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  • Yield: serves 8-12 1x

Ingredients

Scale
  • 2 15oz. cans of cannellini beans
  • 1/4 c. tahini
  • 2 tbsp. lemon juice
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. cumin
  • 2 garlic cloves
  • 1/4 c. extra-virgin olive oil + more for serving
  • 1/4 c.-1/2 c. warm water (as needed)
  • red pepper flakes
  • parmesan cheese, grated

Instructions

  1. Rinse and drain beans.
  2. Place beans in a food processor or high powered blender. Add tahini, lemon juice, salt, cumin, and garlic.
  3. Turn the processor on and slowly pour in olive oil. Process until smooth and thick. Add warm water as needed to thin if texture is too thick. Cover and refrigerate.
  4. To serve, place hummus on a plate. Drag the back of a spoon in a swirling pattern around top of hummus (not pictured). Drizzle with olive oil. Sprinkle with parmesan cheese and red pepper flakes. Accompany with pita chips, naan, or flat bread crisps.

Notes

Recipe adapted from Food Network.

Recipe Card powered byTasty Recipes

I’ve departed from my normal flour, butter, and sugar gig this week. I hope you don’t mind.

Confession: I’m a mexican food junkie, and I eat way too much guacamole. But I wasn’t always this way. Sadly, my unrefined childhood taste buds didn’t crave guac until I was in college. I lost a good 20 years of consumption. However, I think I’ve made up for it in the last six years. Thank goodness for its health benefits.

Every time I make guac, I think of my mom. She first introduced me to it with a recipe called—Game Day Guacamole. I can still see it peeking out of her overly stuffed light blue checked recipe box. Excuse me while I reminisce. The fact that food has the ability to conjure up vivid memories makes me love it even more.

I wish I could say that I still use the Game Day recipe, but I don’t. Being the hard-headed person that I am, I had to come up with my own recipe. I blame it on the artist in me. I’m like a dog marking its territory. I have to put my stamp on everything. Knowing how I am now, I can only imagine what I was like as a child. My apologies Mom and Dad. But lucky for you, I have perfected my recipe. At least to my liking. So go ahead, and give it a try.

The best thing about this recipe—it’s not a science. Precision isn’t a must. Taste as you go. Follow your gut. And put your own stamp on it, or not.

Guacamole
recipe from yours truly  

5 ripe avocados, peeled
1/4 c. chopped grape tomatoes
2 tbsp. chopped red onion
2 garlic cloves, minced
1 tbsp. fresh cilantro, chopped
3-6 jarred jalapeños, chopped
1 1/2 tsp. cumin
half of a lime, squeezed
sea salt

1. Add avocados to a large bowl and mash. Click here for a peeling how-to.
2. Mix in tomatoes, onion, garlic, cilantro, jalapeños, cumin, and lime juice.
3. Add Sriracha and sea salt to taste.
4. Taste. Add more where you see fit. It’s usually salt or cumin for me.
5. Press plastic wrap on surface of guacamole. This will keep oxygen from creeping in and turning things brown before you serve it.

 
 
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