Thursday is usually when I start. Shopping, organizing, chopping, sauteing, prepping, dressings, marinades etc... I like to do as much as I could beforehand- preparing ahead so that when I really have to get cooking, many of the steps are already complete. I always make all of my marinades and salad dressings in advance, and of course, I usually bake a cake on Thursday night. I got a lot done for my dinner party tomorrow night... Have a look. Another a do-ahead must: setting the table!
5 Minute Hummus (recipe below)
Roasted Pepper Dipping Sauce (recipe below)
5 Minute Chummus
1-100 ounce container
I found myself buying 2-3 containers of prepared chummus every time I went to the supermarket. And one day I decided to read the ingredients….It literally takes 5 minutes to make amazing, fresh, lemony, garlicky –any way you like it- chummus!
4- 15.5 ounce cans chickpeas, drained
juice from 2 lemons
4 garlic cloves, peeled
1 heaping tablespoon store-bought Tahini
4 tablespoons good olive oil
salt and freshly ground black pepper
Rinse the chickpeas under cold running water. Place the chickpeas, lemon juice, garlic, tahini, and olive oil into the base of a food processor, and process until combined. Add water slowly through the feed tube until thick and creamy. Use on/off pulse motions to avoid over-processing.. If you like it chunky, make it chunky! If you prefer smooth, make it smooth… Season well with salt and pepper - don’t be afraid, it needs a lot of s&p. Transfer into a serving dish or a storage container, drizzle with a little additional olive oil, and sprinkle za’atar over. This chummus can keep in your fridge for up to 3 weeks!
Roasted Pepper Dipping Sauce
For the Dipping Sauce:
½ cup roasted & marinated peppers- any variation
1 garlic clove
¼ cup cilantro
2 tablespoons olive oil OR use the marinade that the peppers come in
1 teaspoon salt
1 tablespoon sweet chili sauce OR honey
2 tablespoons cider vinegar
Place all ingredients in a mini food processor and combine. Taste. Adjust seasoning. Spicy? Sweet? Tangy?