Something Extra: Cucumber Hummus

This Christmas, I got a food processor and one of the first things that Chase and I did with it was attempt to make hummus. The first attempts were satisfying enough (we certainly ate it all), but we couldn't quite get the texture right.

Finally, in a stroke of genius, Chase suggested we add cucumber to the mix. It worked! Granted, the flavor is a little untraditional, but it's absolutely delicious.

We also used peanut butter instead of tahini, a traditional ingredient that's about 10 dollars for a tiny jar. For us, the peanut butter substitution was great, but if you happen to have tahini or gobs of food money laying around, give tahini a try.

Have a great weekend and happy cooking!

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Cucumber Hummus

Ingredients

1 can chick peas

½ cucumber, peeled

1 Tbsp peanut butter

½ tsp basil

½ tsp oregano

1 clove garlic, chopped (brown in skillet first for a milder flavor)

approx. 1 Tbsp lemon juice

approx. ½ cup olive oil

salt and pepper to taste

Toasted pita bread or pita chips

Directions

1. Add chickpeas, peanut butter, garlic, basil, and oregano to food processor. Blend until mixed.

2. With the food processor running, add about half of the olive oil into the processor through the tube and mix.

3. Add lemon juice and cucumber, cut into small chunks, into the food processor. Blend until the cucumber is processed and blended in.

4. With the food processor running, add the remaining olive oil into processor, until the mixture becomes smooth. Add a little more or less oil to get to your desired consistency.

5. Add salt, pepper, and additional lemon or spices to taste and blend.

6. Serve with toasted pita bread or pita chips.

Something New: Seven Layer Dip

I had a great night Wednesday, eating ice cream and chatting for 3+ hours with a new friend (hooray!) But that means that I didn't get home until bedtime, and didn't quite feel like writing a blog post with work dauntingly few hours away.

Such is life, food friends.

But I am delivering your new recipe now, and it's a good one! And by good, I mean simple to make and one of the best leftovers to take to work (after cold pizza).

I'm labeling this as an entrée because we added taco meat to a generally vegetarian dish. But you can just as easily leave out the beef if you want something vegetarian, or something appetizer-ian. Just mix the taco seasoning packet into sour cream!

Speaking of vegetarian: I recommend getting vegetarian refried beans over "original" if you have a choice. The "original" beans usually contain lard :/

On that note, enough chatting from me. Happy cooking!

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Seven Layer Dip

Ingredients

1 lb ground beef

2 avocados

1 (8 oz) container sour cream

1-2 Tbsp fresh lime juice

¼ cup chopped fresh cilantro

2 Tbsp chopped green onions

¼ cup salsa

⅛ tsp garlic powder

¼ tsp black pepper

1 packet taco seasoning

1 can refried beans

1 can black olives, chopped

2 cups shredded cheese

Directions

1. Brown the ground beef, then add taco seasoning according to package directions.

2. Half the avocados and scoop out the flesh. Place in a large bowl and mash.

3. Stir in lime juice, cilantro, salsa, garlic powder, and pepper. Set aside.

4. Once the beef is cooked, seasoned and still hot, place it in the bottom of a glass casserole dish.

5. Layer the cheese on top, then refried beans, avocado mix (guacamole!), and sour cream. Garnish with green onions and olives.

6. Serve with tortilla chips. Store in the refrigerator and reheat as great leftover.

Beef, melty cheese, and beans.

Guac on top.

Rainbow of deliciousness.

Happy cooking!