Smoky Hummus

Smooth, smoky and tasty; this hummus tastes like summer. I hesitate to liken this hummus to "barbecue" flavour since it can mean so many different things.  But, it's kind of like barbecue potato chips (my weakness).

Start with the spice blend and the basic hummus ingredients:  garlic powder, smoky paprika, onion powder, salt, olive oil and lemon juice.  I use tinned chickpeas, but I always make sure to wash them.  This rinses away the thickeners and some of the gas producing compounds.

Add all the spices, the oil and lemon juice to a food processor, or high powered blender.  (I used a Vitamix).  Then add a bit of water ~250ml, and half the chickpeas.  It's important to add only half if you're using a blender.  It allows the ingredients to liquify, which makes it easier for the rest of the chickpeas to integrate in the blender.

Puree until the ingredients are liquified, then add the last half of the chickpeas.  Blend until smooth, adjusting the seasoning and liquid (oil and water) to suit your tastes.

Enjoy this smooth, smoky spread with pita bread, or in a veggie wrap.

Roasted Red Pepper Hummus

The garden is slowing down, but there are still lots of peppers.  I roasted a few and added them to my usual hummus recipe.

The base is chickpeas, red pepper, onion and lemon juice.  Start by grilling or roasting the peppers and onions.  They're ready when the skin slides easily off the peppers.

I season my hummus with sea salt, smoky paprika, sesame seeds, sriracha, onion powder and garlic powder.

Chuck it all in a blender, or food processor, and blend until smooth.

Barbecue Potato Crisps

So, the sports are going to sport soon... apparently in a bowl.  I don't understand sports-games, but apparently the event requires snacks.  This recipe is straight from one of Byron Talbott's videos.  Watch it, and while you're there, Subscribe!

Byron also provides measurements... and I'm still trying to learn how those measury things work.

The basic steps are:

• thinly slice the potatoes - I used a food processor
• mix up that magic spice mix - smoky paprika, onion powder, garlic and salt
• fry them - I used peanut oil
• when they're starting to brown slightly, remove them and drain on kitchen roll.
• season them right away
• when they're cooled, dig in!

Experiment with the thickness of the potato slices.  Paper thin chips are like pointy clouds that shatter on your tongue whereas thicker chips have a sturdy, hearty crunch.

Breakfast Wraps

The perfect weekend food - breakfast wraps.  Full of veg, egg scramble and hashed browned 'taters, these wraps start your day off right!

First, start the tater tots, or any hashed potatoes, baking.  Make sure they're crispy to give a satisfying crunch.  Then sauteing mixed vegetables: zucchini, onions, tomatoes, peppers and carrots.  Once they're tender, set aside and keep warm.  In the same pan, add beaten eggs and a hearty spice blend: sriracha, onion powder, smoky paprika, turmeric and salt.  Some fresh spinach completes the dish, but any lettuce will do.

Wrap it up and enjoy!

Soufflé au fromage

A cheese souffle made with gruyère; seasoned with turmeric, smoky paprika and onion powder.