It’s been awhile since we’ve aired an episode of In Zoe’s Kitchen. Almost a year if we’re keeping track 😳. Zoe begged me this past week to start filming again. So today as soon as we got back from a short trip to the farm, we walked into the house, dropped our bags, and quite literally pulled out the camera and started filming. I am so glad we did. The kitchen is one of Zoe’s favorite places. Put a camera on her in the kitchen, and it’s a recipes for sheer entertainment.
The weather here has been unseasonably warm. Eighty degrees today (we’re not complaining), so a summer-like snack was in order even though it is still winter in the Midwest. One of our favorite go-to summer snacks is hummus. It’s easy to whip up a big batch, and there are ton of variations you can do depending on your favorite flavors.
- 1 15 oz can Chickpeas
- 2 T. – 1/4 cup of Extra Virgin Olive Oil
- 2 T. water
- 1/4 cup lemon juice (1 entire large lemon)
- 1/4 cup Tahini
- 2 cloves of garlic or 1 if you prefer a milder taste
- pinch of Paprika
- Salt & Pepper to taste
Drain and rinse chickpeas. Pour the chickpeas into food processor and add all other ingredients in the food processor as well. Blend until smooth. If you like a smoother texture, add more EVOO and/or water to taste. We like to add a little bit more of both.
- Roasted Red Peppers
- Kalamata Olives
- Pine Nuts
- Jalapeños & Cilantro