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Chickpeas

Roasted Beet Hummus

Roasted Beet Hummus

For an instant boom of color, toss in a beet.

Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.

Just a few roasted cubes will do the trick.

Roasted Beet Hummus

I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.

And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.

Cumin

Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.

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Baked Herbed Chickpea Bites

Baked Herbed Chickpea Bites

This is essentially a recipe for baked falafel. But to me, if the batter isn’t crisped up in the deep-fryer, it’s not falafel.

So I present you instead with “baked herbed chickpea bites”. The name, I know, could use a little work. But they’re delicious, I promise.

Baked Herbed Chickpea Bites

These are best served aside a creamy dip. Pick the tahini-based sauce of your choice. Hummus, baba ganoush, or even just a simple sesame-garlic-lemon sauce will all serve you well.

To make the latter, finely mince a small clove of garlic and whisk it into several large spoonfuls of tahini. Add a pinch of salt. Squeeze in a wedge or two of lemon. Then add warm water, as needed, to thin it out.

Baked Herbed Chickpea Bites

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Moosewood’s Gypsy Soup

Moosewood's Gypsy Soup

There are some recipes I ate as a kid that just don’t hold up as well anymore. Whether it’s that my tastebuds have changed, my learned knowledge for seasoning makes them seem bland, or that pasta isn’t always synonymous with perfection anymore, I could name a few of these meals.

This soup isn’t one of them. Since I was little, it’s been an annual autumn meal and remains a favorite to this day. Something about its combination of spices, herbs and seasonal veggies make it to be what I consider one of the best soup recipes out there. And I say this amidst prime-time season for creamy butternut squash, lentil, and the million of other options coming into abundance right now.

This “Gypsy Soup” from Moosewood simply kills it.

Moosewood's Gypsy Soup

Moosewood is a vegetarian restaurant up in Ithaca New York that’s been firing food since the 1970s. They’ve cultivated quite an abundance of cookbooks under their name, including the hand-written original where this recipe comes from.

You may wish to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm.

Moosewood's Gypsy Soup

Serve alongside fresh-out-of-the-oven cornbread, or a warm, crusty bread. You could also pour it over a nutty grain, like millet.

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Spicy Spinach Hummus

Spicy Spinach Hummus

Hummus-making used to be a weekly occurrence in my kitchen. It’s just so fantastically easy and delicious. I’m not sure how I let the ritual run away from me.

I’m happy to say hummus and I have reunited with this green-laced recipe, which I hope will entice you to unite with garbanzos and your food processor as well.

Spicy Spinach Hummus

Hot peppers are a beautiful thing.

Here, they take hummus to the next notch, adding a nice subtle flavor and spice that will make your spread unique in an elegant way. Don’t worry, this isn’t going to make your eyes water. (That is, unless you take your contacts out after handling the peppers…still waiting for the day when I’ll remember not to do that.)

The spice here is moderately mild, and in fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire. Again, it’s the hints of flavor that you’ll note from the peppers that make them special in this spread.

Spicy Spinach Hummus

With just a simple whiz in the food processor, this recipe comes together fast. No roasting, toasting, or fancy stuff is needed to make it complete. But of course, feel free to experiment. That is the beauty of cooking. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens?

Do it, and share with me how it turns out. Cheers.

Spicy Spinach Hummus

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Roasted Eggplant Hummus with Toasted Cumin

Roasted Eggplant Hummus with Toasted Cumin

Real talk here – emojis are one of the best attributes to ever appear in the smartphone world. It’s not infrequent that I’m texting half in emoji-speak, and dying in my bed from my own emoji-induced laughter.

Emojis are great, and so are the other goofs who can appreciate them as much as I do. Hopefully that’s you, otherwise you’re probably praying for my sanity right now.

Roasted Eggplant Hummus with Toasted Cumin

While I am forever anticipating the creation of a carrot emoji, I can say I frequently get down with the eggplant icon while I wait. Its purple radiance, with its bright green top, does wonders to add life to my muted text messages.

Eggplant emojis, for the win.

Japanese eggplant

You know what else is an eggplant win? When you add its roasted form to your hummus. You’ll find a recipe for that below, which is essentially a babaganoush meets hummus situation that can only be described as yum-o.

Roasted Eggplant Hummus with Toasted Cumin

By adding roasted eggplant into the chickpea mix, you create a slightly creamier spread to smear across your toasted bread or pita. I wanted to throw a little texture back in, so I toasted up some cumin seeds and added them, too. Like poppy seeds on a cracker, their small pop works well here, and really takes the spice infusion to another level. The toasty aromatics and nuttiness you derive from the whole form of cumin seed is worth the extra step.

Spread on pita with thinly sliced cabbage, spinach, and maybe some feta, too, or serve simply as is with warm, toasted bread and a drizzle of EVOO.

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