hummus with white miso.

This past weekend, in between the hours of driving Tyler and I did through New Jersey, Upstate New York, and Pennsylvania, we stopped for dinner in Philadelphia at High Street on Market (home of the greatest potato bread that has ever existed).   While I did not get to bring home a new loaf of potato bread (let's not talk about it), I did get to stuff my face with an incredible spring hummus that reminded me of how much I love hummus and variations of hummus and basically any and all chickpea dips.   

I wasn't seeking to unearth a new favorite hummus dip, but with Memorial Day right around the corner, I've had mezze on the brain. Summer eating means less meals and more of an "assortment of things that are in season and easy to make".  Extra points if they are portable, can be consumed via chips, bread, or pita, and pair well with an ice-cold white wine or a grapefruit beer.  

And this dip does all that and more.  The inclusion of miso is rather genius - it provides that salty-rich-umami bomb that I seem to crave all of the time (who knew miso and tahini were a match made in food heaven?).  It also pairs brilliantly with any kind of spring/summer salad (current version involves asparagus, beans, feta, and lemon) you can dream up which means it will be on heavy rotation all summer long.  

Hummus with White Miso
Recipe from the Seven Spoons Cookbook

Makes about 2 ½ cups (600 g)

1/4 cup (60 g) blanched almonds

2 cups (450 g) cooked chickpeas or 1 (15-ounce/425 g) can

1/4 cup (60 g) well-stirred tahini

1/4 cup (60 g) white (shiro) miso

2 cloves garlic, smashed with the side of a knife

1/4 teaspoon crushed red pepper flakes

Juice from 1/2 lemon, approximately 2 tablespoons, plus more as needed

About 1/2 cup (120 ml) ice water

Fine-grain sea salt and freshly ground black pepper

Toasted sesame oil (optional)

Optional Toppings

Extra-virgin olive oil

Flaky sea salt

Coriander seeds or cumin seeds, roasted and cracked

Ground sumac or za’atar

Toasted sesame seeds, white or black, or pine nuts

Minced fresh flat-leaf parsley and chives

Assorted sprouts (such as mung bean, broccoli, alfalfa)

Fried shallots

In a food processor fitted with the metal blade, process the almonds into a fine meal. Add the chickpeas and run the machine again, stopping and scraping down the sides occasionally, until the beans are crumbly and light. Pour in the tahini, miso, garlic, red pepper flakes, and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine. Switch on the motor and start drizzling in enough water so that the hummus billows up, aerated and fluffy. Depending on the beans, you may not use all the water, or you might need more. Let the machine go for 2 to 3 minutes after the consistency seems right. Taste and check for seasoning. For a roasted accent, drip in some toasted sesame oil.

Let the hummus sit for 30 minutes at room temperature before serving, or refrigerate in a covered container for up to 3 days. Serve with the garnishes of your choosing.

caramelized onion dip with feta, spinach, and walnuts.

New Year's eve can be oysters and champagne but if we are being honest (and I hope we can be honest) I'm pretty happy with pigs-in-a-blanket and a couple of beers. (Sometimes low-brow is best.)  

And dip!  Or at least this dip which I am so obsessed with that I may have gone to the farmer's market again today to purchase the ingredients so I can make it for a second time. (Ain't no shame in being a repeat offender.)  

I have a kind of love hate relationship with dips because most are composed of canned/jarred/bottled ingredients and while those dips can taste great they don't really involve much cooking and they aren't really special.   

But this dip is so life-changingly good that I may never need another dip recipe again.   I realize it may not be low-brow but it is a riff on onion dip which some may consider a less then classy dip.  Onion dip is traditionally composed of sour cream and mayo and pretty much everything that is bad for you but tastes good.  This version is greek yogurt and feta and all things I love which ensures you produce a dip nearly impossible to resist.  The addition of spinach and toasted walnuts is practically genius and it provides the perfect textural contrast to an otherwise smooth dip.  I'm not suggesting you have to serve this at your New Year's Eve celebration but it would be wise if you did (and this holds true even if your New Year's celebration is just you and your significant other.)  

Caramelized Onion Dip with Feta, Spinach and Walnuts

Recipe adapted from Tasting Table

Yield: About 2 ½ cups

¼ cup canola oil

1½ cups finely diced onions

4 cloves garlic, minced

4 cups packed baby or regular spinach

Salt and pepper, to taste

1 ½  cups whole-fat Greek yogurt

1 cup (4 ounces) crumbled feta

3 tablespoons finely chopped fresh oregano, divided (or 1 ½ teaspoon dried)

1 teaspoon fresh lemon juice

⅓ cup walnuts, toasted and crushed

Extra-virgin olive oil, for drizzling

Crackers, for serving

In a large skillet over medium heat, warm ¼ cup of the canola oil. When the oil is hot, add the onions. Season them with salt and pepper and cook, stirring constantly, until the onions are light golden brown and very soft, 20 to 25 minutes. Add the garlic and spinach and cook until the spinach has wilted and all of the liquid has evaporated, 8 to 10 minutes.

In a food processor, combine the yogurt and feta and pulse until a little chunky.   Add spinach and onions to the food processor and pulse a few more times.  Transfer to a medium bowl.   Add 2 tablespoons of the oregano  or 1 teaspoon of the dried oregano) and the lemon juice. Season with salt and pepper. If the dip looks too thick, stir in a tablespoon of water (as needed).

To serve, put the dip in a bowl and top it with the remaining oregano and walnuts. Drizzle with olive oil and serve with crackers.

garlic scape hummus.

I have begun to refer to this dip as a super pumped up hummus. Because it is! (This is why I love it so.)

Hummus has a place in this world.  I can't even begin to describe how much I love it. Hummus and falafel go together like peanut butter and jelly.

But sometimes you want something different and in those instances, that is where a dip like this shines.  

Chickpeas are blended with roasted garlic scapes which if you aren't familiar with garlic scapes they basically look like the thickest and longest strands of grass you've ever seen, yet they taste like garlic! (Seriously they look like a grass monster.  Go and Google them.) Raw they are super pungent, but when roasted the flavor softens and mellows like nothing else.  To the mix we add tahini to help mirror the flavor of hummus along with spices galore (Aleppo pepper! Hot smoked Spanish paprika!) The resulting dip is thick and flavorful and best served as part of mezze platter with feta and olives because everyone knows summer calls for meals made up of little bites of things.  



Garlic Scape Hummus

The garlic scapes can be replaced with 6 cloves of roasted garlic or even young garlic but if you can get your hands on some scapes, I highly suggest you use them.  

2 15 ounce cans of chickpeas (or 3 cups of chickpeas)
6 roasted garlic scapes
2 tablespoons olive oil
2 tablespoons tahini
6 tablespoons water plus more as needed.  
1 teaspoon salt 
1 teaspoon Aleppo pepper
1/2 teaspoon Hot smoked Spanish paprika (if you don't have hot add a 1/4 teaspoon red pepper flakes)
Juice of 1 lemon

In a food processor combine the chickpeas and garlic scapes.  Pulse to break up the chickpeas and garlic scapes.  With the machine running add the olive oil, tahini, and water.  If the mixture seems too thick, add more water one tablespoon at a time until the desired texture is achieved (I prefer a thicker dip).  Add the salt, Aleppo pepper, paprika, and lemon.  Pulse to combine.  Serve drizzled with additional olive oil and chopped chives if desired.  

Serve with pita, crackers, or toasted baguette.  

soft pretzels and beer cheese.

Back in August, I joined a Fantasy Football League. 

I'm still unsure as to how I was convinced this was a good idea.  My relationship with Football pre-joining a league was fairly non-existent.  To be honest, I really don't get the sport (grown men wrestling each other for possession of a teeny ball?), and perhaps I don't get it because I thought in college my time was better spent reading fashion and gossip magazines rather than actually paying attention to what was happening on the field (I still think it was).  But now I'm being forced to pay attention (Sleeper picks! Injury Reports!) which the boy finds absurdly amusing (especially when I yell at the TV).    

The one plus-side of this new hobby is that I have begun to think immensely about game-day eating and the unfortunate things most people eat on Sunday afternoons (Chips! Cheap Pizza!). I simply refuse to join that bandwagon which is why this past weekend I made homemade pretzels because pretzels are a favorite game day eat.  These are nothing like those horrible things that are sold by NYC street vendors.  They are insanely fluffy and flavorful with a crisp exterior that gives way to a chewy interior.  The addition of beer to the batter provides an extra dimension of flavor, the kind of thing you can never find in commercial pretzels.  I served these pipping hot from the oven with beer cheese which is basically an adult cheese dip.  The combination of sharp cheddar, beer, and cayenne makes for one incredibly addicting snack and the perfect accompaniment to freshly baked pretzels.  Don't blame me if people try coming to your house every Sunday looking for these.  

Soft Pretzels

Recipe via Leite’s Culinaria

This recipe looks a lot more daunting then it really is.  The bulk of it explains how to roll and form the pretzel into the traditional pretzel shape which is why it looks so long!  If you are interested in making other shapes or pretzel rolls, Leite has further instructions on his website. 

Also to note this is a great dough for novices and children as it’s not that wet making it very easy to roll.

Makes 8 Pretzels

2 1/4 teaspoons (one 1/4-ounce) package active dry yeast

1/2 cup warm water, plus more as needed, [between 100° and 115°F (38° and 45°C)]

1 tablespoon barley malt syrup, or 1 tablespoon firmly packed dark brown sugar

3 1/4 cups (420 grams) unbleached bread flour, plus more as needed

1/2 cup pilsner-style beer, cold (I used a Rye Beer)

2 tablespoons (1 ounce) unsalted butter, cubed, at room temperature, plus more for the bowl

2 teaspoons fine sea salt, such as fleur de sel or sel gris

1/4 cup baking soda

1 large egg yolk

1 tablespoon cold water

Coarse sea salt, poppy seeds, sesame seeds, onion flakes, or whatever you desire

Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup or brown sugar and stir until it’s dissolved. Set aside until the yeast is foamy, 5 to 7 minutes.

Stir in the flour, beer, butter, and salt and continue stirring until a shaggy mass forms. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball that’s quite firm and maybe slightly tacky but not sticky. (If the dough is sticky, add a little more flour, about 1 tablespoon at a time, and knead it in until the dough is smooth. Conversely, if the dough is too dry to come together, add more warm water, 1 teaspoon at a time.) Continue kneading on medium-low speed until the dough is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.

Lightly butter a bowl that will be large enough to contain the dough after it has doubled in size. Transfer the dough to the bowl.

For slow-rise pretzels, cover the bowl tightly with plastic wrap and place the dough in the refrigerator to rise for at least 8 hours and, for optimal flavor, up to 24 hours.

For quick pretzels, set the bowl aside at room temperature (in a warmish spot) and let the dough rise until doubled in size, about 1 1/2 hours.

Meanwhile, preheat the oven to 250°F (120°C). For one batch soft pretzels, spread 1/4 cup baking soda on an aluminum pie pan or a small rimmed baking sheet covered with aluminum foil. Bake the baking soda for 1 hour. The baking soda will lose weight as it bakes but maintain about the same volume, so you should end up with about 1/4 cup baked baking soda. Allow it to cool completely, and then keep it in an airtight container at room temperature until you are ready to make soft pretzels. (If you see more than one batch in your future, consider baking a whole box of baking soda in one shot, since it keeps indefinitely. Sift baked baking soda before using, as it cakes after prolonged storage.)

Line two 12-by-17-inch rimmed baking sheets with parchment paper. Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into 8 equal portions. Work with 1 piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 inches. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. (If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand.) Once you can feel that the dough rope doesn’t want to stretch any farther (usually when it is between 12 and 16 inches long), set it aside to rest and begin shaping another piece in the same manner. Repeat with the remaining pieces of dough.

Return to the first dough rope and continue rolling it out to a length of 24 to 28 inches, leaving the center about 1 inch in diameter and tapering the ends by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 inches from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o’clock, allowing about 1/4 inch of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing them on the baking sheets at least 1 inch apart and covering them with a damp towel.

Allow the covered dough to rise at warm room temperature until it’s increased in size by about half, 20 to 30 minutes. (At this point the soft pretzels can be covered tightly with plastic wrap and refrigerated for up to 8 hours.)

At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F (260°C).

Select a large stainless-steel pot and add about 8 cups water. Be sure to choose a pot that’s at least a finger’s length wider than the diameter of the soft pretzels and tall enough so that the water comes up no more than 2 inches from the rim. (Avoid other metal surfaces, such as aluminum and copper, and nonstick surfaces, which may react with the baked baking soda.) Add the baked baking soda and bring the liquid to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium and maintain a gentle simmer. Use a large skimmer to gently dip the pretzels, 1 or 2 at a time, in the baked baking soda solution. Leave them in the solution for about 20 seconds, carefully turning them once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 inch apart. If the ends of the soft pretzels come detached, simply reattach them. Repeat with the remaining soft pretzels.

Using a sharp paring knife or razor blade, cut a slit about 1/4 inch deep in the thickest part of each soft pretzel (you’ll find that at the bottom of the U) to allow steam to escape as the soft pretzels bake. Lightly beat the egg yolk with the cold water. Brush the tops of the soft pretzels lightly with the egg wash to give them a glossy finish. Top them as you choose, if desired. (If you plan to enjoy some of the pretzels later and not hot out of the oven, don’t salt them before baking. Just salt the ones you plan to eat the same day. When stored in an airtight container or wrapped in plastic—a necessity to keep them from drying out—the trapped humidity will dissolve the salt crystals on the surface of the crust. You’ll end up with droplets of water and swollen, soggy spots where the salt once was.)

Bake the soft pretzels until deep mahogany in color, 8 to 12 minutes, rotating the pan from front to back and top to bottom halfway through the baking time. Transfer the soft pretzels to a wire rack to cool for 10 minutes before serving. The soft pretzels are best enjoyed the day they’re made, ideally warm from the oven or within an hour of being baked. Soft pretzels keep at room temperature, without being wrapped up or enclosed in a container, for about 12 hours. Store your soft pretzels in an airtight container or wrap each one tightly in plastic wrap, and keep them at room temperature for up to 2 days. Or place the soft pretzels, tightly wrapped in plastic, in a resealable plastic freezer bag, and freeze for up to 1 month. Reheat the pretzels in a 350°F (180°C) oven for about 5 minutes, or for 10 to 12 minutes if frozen.

(Beer Cheese recipe below!)

Beer Cheese

I read pretty much every recipe for beer cheese that exists on the internet and you wouldn’t believe how widely different they can be.  My research led me to create this version which I find to be the quintessential version and it’s nice because it can be adapted immensely.  If you prefer an extra level of kick feel free to up the cayenne and hot sauce.  I highly suggest preparing this dip the night before to allow the flavors to meld together.  It’s great served with pretzels (duh) but also wonderful with raw vegetables. 

½ pound grated extra sharp cheddar cheese (or a combination of sharp and mild)

1 teaspoon dry mustard

1 to 2 garlic cloves

1 tablespoon Worcestershire sauce, plus more to taste

¼ teaspoon cayenne, plus more to taste if you like some extra kick

3-4 ounces of beer depending on desired texture (Dark Beer is the traditional choice but a pale ale would be nice to provide a little zing that would offset nicely with the cheese)

1 tablespoon honey

Salt and Pepper to taste

Blend everything in the food processor.  Taste, and adjust seasonings as necessary.  Refrigerate until ready to use.    

butternut squash and tahini spread.

Currently there are three different varieties of squash/pumpkin in our kitchen (butternut, acorn, and cheddar pumpkin).  In addition to that I have a plastic container in the fridge filled with homemade pumpkin puree and another container of puree in the freezer.  

I fear that I need a squash intervention because I don't think most city-dwelling 28 year old's who live in minuscule apartments willingly choose to fill their shoe-box sized apartments with a large variety of squashes. 

But then again, I've never been like most 28 year old's.  

In an effort to control and maintain a well-edited collection of squash, I've been scouring my cookbooks for new and innovative ways of using it and this spread is quite possibly one of the best ways.  The best way to describe it is as a hummus where chickpeas are replaced with squash.  The sweet squash pairs beautifully with the creamy tahini and yogurt.  The drizzle of pomegranate molasses brings an intense fruitness to the dish.  I find it utterly addicting especially when scooped up with toasted zatar dusted pita.  

Butternut Squash and Tahini Spread

Recipe adapted from Jerusalem by Yottam Ottolenghi & Sami Tamimi

1 large butternut squash, halved (net weight about 2 lb or 970 gr.)

3 tablespoons olive oil

1 teaspoon ground cinnamon

½ teaspoon salt

4 ½ tablespoons (70 gr.) tahini paste

½ cup (120 gr.) Greek yogurt

2 small garlic cloves, peeled and crushed

1 teaspoon mixed black and white sesame seeds (or just white)

1½ teaspoon date syrup (substitute maple syrup, pomegranate molasses or regular molasses)

Heat the oven to 350F/180C. Place the squash cut-side up on a medium-sized baking tray, pour over olive oil and sprinkle on cinnamon and salt. Roast for about 45 minutes, or until the squash is soft and can easily be pierced with a fork. Remove from oven and leave to cool.

Transfer the cooled squash to the bowl of a food processor, along with the tahini, yogurt and garlic. Roughly pulse so everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).

To serve, spread the butternut over a flat plate and sprinkle with sesame seeds, a drizzle of syrup, and a sprinkle of sea salt. 

smoky eggplant puree with pine nuts.

I’ve eaten the same food for lunch and dinner almost every day this past week.  I feel like that statement makes me sound so boring but I’m not, really! (I also feel like that statement sounds shocking coming from me considering I generally loath eating leftovers for more then one day.  On occasion, I have the ability to shock myself.)  It’s just that I happened to stumble upon a recipe for eggplant dip that sounded so simple and lovely.  I was envisioning it being eaten as an appetizer for a Middle Eastern dinner party.  We would slather it on triangles of warm pita and eat it with olives and chunks of feta.  I never ended up throwing a Middle Eastern themed party but I still wanted, no needed to make this dip as the recipe wouldn’t leave my mind until I bought an eggplant.

What happened after making the eggplant dip is that I realized I didn’t need to throw a party in order to enjoy it, because I enjoyed it, all by myself, for almost a week (let’s just say I made a lot of dip).  This dip is perfect in so many ways.  Its creamy but not in the I am so bad for you and your arteries are now crying because you ate some way.  It’s creamy because it’s blended eggplant and a teeny tiny bit of Greek yogurt – so really you’re eating just a vegetable which is the healthiest thing one can eat. (These are things I tell myself while eating to validate the fact that I have eaten three pitas and could eat two more.)  It also uses smoked sea salt, which is so wonderful that it validates the fact that it cost $16 for a container. (I consider this a steal since I saw it at two other stores for $26 -another mechanism I use to validate the fact I bought it.)  Smoked salt add a flavor to the dish that is hard to describe, it makes your food taste as if its been cooked over an open fire - its rather extraordinary and I plan on incorporating it into as many dishes I can.  I plan to make another batch of this tomorrow and I imagine if you did as well, you would be very happy. 

Smoky Eggplant Puree with Pine Nuts

Recipe adapted from Lottie and Doof

2 eggplants (about 2 pounds), peeled and cut into 2-inch chunks

1 tablepsoon salt

½ cup plain Greek yogurt (I used Fage 0% and it worked perfectly)

1 teaspoon smoked salt

1 teaspoon finely minced garlic

1 tablespoon freshly squeezed lemon juice (from ½ lemon)

2 tablespoons extra virgin olive oil (plus more for garnishing)

½ cup toasted pine nuts

2 teaspoons Urfa chilies (also known as Isot) or Aleppo or smoked Spanish paprika can be used

Freshly ground black pepper to taste

Bring a large pot of water (big enough for all of the eggplant) to a boil.  Add the eggplant and the tablespoon of salt to the boiling water.  Lower the heat to medium and continue to cook at a brisk simmer.  Cook for 15-20 minutes, or until the eggplant is soft and translucent.  You can use a pair of tongs to test the eggplant.  Drain into a colander. 

In a food processor puree the eggplant with the yogurt, smoked salt, garlic, lemon juice, and olive oil. 

Place the eggplant mixture into a bowl and stir in the pine nuts and chilies.  Season with additional salt and pepper to taste.  Serve warm or at room temperature, sprinkled with some extra pine nuts and chilies for garnish and a drizzle of olive oil.  

roasted eggplant dip.

Last week I needed dried cherries for a recipe I was working on and decided since the weather was nice that I would walk down to Sahadis on Atlantic Ave in Brooklyn Heights to pick some up.  Sahadis is a Middle Eastern market that sells pretty much everything.  I don’t allow myself to go very often because every time I do I end up with about 10 items more then I intended to buy (I have no restraint).  This trip was no exception - I found myself leaving with hummus, peppers, Spanish cheese, raw pecans, dark chocolate covered pretzel balls, and of course the dried cherries.  I stopped in Damascus Bakery afterwards for some fluffy pita bread to go with my hummus (and 6 pitas only cost 1 DOLLAR I couldn’t believe it, that was a dollar well spent) and then headed back to work. 

Dinner that night ended up being a wonderful hodgepodge of Middle Eastern foods and the best part of the meal was an eggplant dip I made.  Eggplant dip is one of my favorite things because it tastes richer than it really is – you feel like its an indulgent unhealthy dip but really your eating a vegetable! I made mine by roasting a halved eggplant (and some garlic) that I covered with rosemary, cumin, and red pepper flakes until the eggplant was soft as can be.  I combined it with some olive oil and other spices to make the perfect dip for slathering on warm pits with hummus.

Roasted Eggplant Dip

Recipe adapted from Gourmet

1 small to medium sized eggplant, halved long ways

2 cloves of unpeeled garlic (or more if you love roasted garlic)

¼ teaspoon finely chopped fresh rosemary

¼ teaspoon finely chopped fresh oregano

½ teaspoon ground cumin

¼ - ½ teaspoon cayenne/red pepper flakes or other spicy pepper flake

Salt and pepper to taste

3 tablespoons olive oil

1 tablespoon parsley

Put oven rack in middle position and preheat over to 375 degrees.  Place halved eggplant in a baking dish cut side up. Make shallow half inch incisions all over cut side of the eggplant with the tip of a paring knife.  Add unpeeled garlic to the baking dish.  Sprinkle eggplant with the rosemary, oregano, cumin, red pepper flakes, salt and pepper, and 2 tablespoons olive oil. 

Bake until garlic and eggplant are very tender (both took about 30 minutes for me but it may be longer.)  If the garlic appears to be cooking faster remove it from the pan and continue cooking the eggplant until fork tender. 

Transfer eggplant to a cutting board and let stand until cool enough to handle.  Scrape out flesh with a spoon and place in a bowl with the garlic cloves.  Add parsley and remaining olive oil, then stir until combines.  Season with salt and pepper.  Serve with warmed pita or baguette slices.