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Simple Homemade Hummus

Simple Homemade Hummus

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Homemade is better than store-bought. Period. While convenience is understandable, you’d be surprised how easy it is to whip up with a few ingredients. Not to mention the gratification of making it yourself — without added preservatives.

The key is high quality tahini. That’s the secret sauce, literally. Tahini is a velvety, luscious paste, with a delightfully nutty flavor derived from ground sesame seeds. We love it, here and beyond.

I often serve hummus with olive oil, paprika + za’atar. In this recipe a Persian-ish twist with dried mint, paprika + sesame seeds as a nod to the tahini inside. Feel free to get creative here: Crispy chickpeas. Mushrooms + thyme. Herby Schug. Pine nuts, preserved lemon + parsley. Olives + feta… and so on.

Ultimately hummus is wonderful as is — all you need is warm bread to swipe and grab the creamy goodness in a generous bite.

Ingredients —

1 ½ cups cooked chickpeas, or a 15-ounces can chickpeas, rinsed and drained
Juice from 1 – 2 lemons, adjust to taste
1-2 medium garlic clove, finely chopped and mellowed in lemon juice
3/4 cup excellent quality tahini (i.e. Soom Foods or Seed & Mill)
4 tablespoons ice water, more as needed
½ teaspoon ground cumin
Salt & Pepper to taste

Toppings (optional)
Drizzle of high quality olive oil, a sprinkle or two of paprika, 2-3 pinches of crushed dried mint.



Preparation —

Chop garlic very finely and smash into a paste using the tip of a knife. Then place garlic paste in a small bowl and cover with enough lemon juice to submerge. Let mixture rest so the garlic flavor can mellow — approximately 10 minutes.

In a food processor or high-powered blender, add all of the ingredients and blend until the mixture is thick and creamy – about 1-2 minutes.

Scrape down any tahini stuck to the sides and bottom of the processor as necessary. Then taste, and adjust as desired — I almost always adjust the salt and lemon juice to achieve the most balanced flavor.

Scrape down the sides of the food processor again, and blend until the mixture is ultra smooth and creamy. Add more ice water by the tablespoon if necessary for creamy texture and desired consistency.

Spread the hummus on a plate. Using the back of a spoon create “swoosh” patterns or channels for the toppings to spread across. Top with garnishes of choice, and serve with warm pita, crackers or raw chopped vegetables such as bell peppers, cucumbers and carrots.

Classic Roast Chicken

Classic Roast Chicken

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Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.

All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.

Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.

Holiday Entertaining Made Simple – Chicken Roasted w/ Rosemary, Lemon, Wine, Mushrooms, Ginger & Scallion

For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.

Ingredients

1 (3-4 pound) whole chicken
3 tablespoons extra-virgin olive oil
1 whole heads of garlic, plus 3 more cloves, thinly sliced
2 medium carrots, chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
1 medium yellow onions, roughly sliced into 6-8 pieces
1 lemon
4-5 sprigs rosemary
5-6 sprigs thyme
Salt and freshly ground black pepper

Preparation

Roasted Chicken

  1. Heat the oven to 400 degrees.
  2. If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
  3. Pat the chicken dry and season well with salt and pepper, both inside and out.
  4. Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
  5. Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
  6. Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
  7. Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
  8. Remove the skillet from the oven and baste on additional time.
  9. Allow the chicken to rest for 10 minutes before carving and serving.

Roasted Garlic

  1. Heat oven to 400 degrees
  2. Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
  3. Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
  4. Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
  5. Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
  6. Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
  7. Roast for 30-40 minutes until soft, sweet and golden.
  8. Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.

    Note~
    These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.

    You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!
Chicken & Rice Soup with Glorious Garlic Chile Chips

Chicken & Rice Soup with Glorious Garlic Chile Chips

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Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup. It’s a simple and comforting recipe that I go back to repeatedly- a personal favorite which I’m excited to share with you.

This recipe is chicken soup for the soul. Earthy, filling and nutritious, it tastes like home. Like something grandma made. The soup has body and richness. And the finishing drizzle of chile oil with garlic chips will make your taste buds dance!

The flavor combination of ginger and dill is unique, and equally heavenly. The union of all the other ingredients create several layers of flavor. It starts with the punch of the sweet and spicy garlic chili chips in the first spoonful. Hello! A delightful top note, followed by the heart of the flavor accomplished by the unique harmony of ginger and dill. Finally, the lasting base notes of the magic created by the marriage of chicken and rice. All of the flavors thrive on this foundation of flavor, resulting in something great.

This soup is nutrient-rich- garlic, onion, ginger, kale, broth, and dopamine-spiking garlic chile oil. The garlic chips take a simple soup to an entirely new level. The aroma and textural contrast of the garlic gives complexity to the soup while the heat balances with the otherwise mellow flavor of the stock made velvety by the natural starches of rice. It is garliky, but, I love that, and hope you enjoy it as much as I do. Fair warming, its addicting and you may find yourself coming back to it over and over again too.

“Only the pure of heart can make good soup” — Beethoven


INGREDIENTS

  • 8-10 garlic cloves, thinly sliced
  • 3 tsp. crushed red chile flakes (adjust to taste)
  • 1/3 cup extra virgin olive oil
  • 1 large white or yellow onion, chopped
  • 4-5 inches fresh ginger, chopped
  • 1 cup white rice, preferably basmati for added aroma
  • 1 1/2 – 2 pounds skinless, boneless chicken thighs
  • 3-4 big handfuls kale or spinach
  • 8 cups water, chicken or vegetable stock
  • 1 lemon
  • Handful of fresh dill
  • 2 tsp. kosher salt

    ~Note this is a large batch soup which makes about 8 servings. Opt for a half recipe if you desire a smaller portion. I like to make a big pot, enjoy it for dinner and have leftovers for a couple of days after. You can also adjust the heat levels and reduce chili flakes for less spicy results.

INSTRUCTIONS

  1. Wash basmati rice 2-3 times until the water runs clear. Prep your veggies.
  2. For the garlic chile chips- Heat 1/3 cup olive oil to medium-low heat in the same large pot you’ll be making the soup in. Add garlic, stirring often, until light golden brown, 3–5 minutes. Pay attention to avoid burning garlic (it can happen fast!). Garlic will continue to cook in the hot oil after removing from the pan. Transfer to a bowl, leaving a bit of oil in the pot. Stir 2 tsp. crushed red pepper flakes into garlic oil and set aside.
  3. Add ginger and onion to oil remaining in the pan. Add a bit more oil if pan is dry. Stirring occasionally, cook over medium heat, until onion is a light golden brown, 4-5 minutes. The kitchen will smell heavenly at this point.
  4. Pour your cooking liquid of choice into the pot. Add chicken thighs, rice and 1 teaspoon of salt to the cooking liquid and bring to boil. Then lower to a temperature to maintain a gentle simmer.
  5. Cover the pan partially and cook for about 15-20 minutes until chicken is cooked through.
  6. Once chicken is cooked through, transfer to a plate and shred the meat using two forks. In the meantime keep simmering soup uncovered to continue building flavor. The natural starch of the rice beautifully thicken the broth for silky and full bodied richness.
  7. Add shredded chicken back into the pot. Follow with adding a few generous handfuls of chopped kale into the liquid. Be even more generous if using spinach and stir to mix all ingredients. It will look like a lot of greens but they wilt down quickly.
  8. At this point add more broth or water if liquid has reduced too much. You can adjust based on the desired consistency you want. I prefer soup to be dense (not watery) for a rich end result.
  9. Continue to simmer, stirring occasionally, until liquid is reduced to the desired thickness, 4-5 minutes.
  10. Finally give the soup a nice squeeze of fresh lemon juice  and season to taste with more salt if needed. Stir to combine.
  11. Serve soup in bowls, drizzle with garlic-chile chips and fresh dill (it’s heavenly and “dill-licious,” trust me!).

Happy Independence Day!

Happy Independence Day!

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Happy 4th of July from Basil & Roses! Hopefully you’re having a wonderful holiday, taking a moment to learn about our history (here’s a reading of the Declaration of Independence), and if you’re lucky like me, enjoying a nice hot summer day with friends & family.

And of course what would a summer holiday be without gathering around the fire for the great American pastime of BBQ!

We love to grill around here and what better than a juicy and delicious burger topped with homemade pickled onions? Nothing complicated. In fact, the secret to incredible burgers is shockingly simple! It all hinges on one single secret ingredient… Worcestershire sauce!

Good beef, salt, pepper, and the delicious umami flavor of Worcestershire sauce, which marries beautifully with meat. That’s it!

Homemade pickled onions are just as simple, but add a real nice tang and contrast the natural fats of the beef.

Happy grilling, friends!

Pretty Pickled Onions

Pretty Pickled Onions

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While looking for a new condiment for the Ultimate Naz Burger, I developed these pickled onions—they’ve become a family favorite.

We use them on everything. They add a refreshing zing to countless dishes, perfect on tacos, eggs, avocado toast, or for a tangy crunch in salads and sandwiches. They balance rich or sweet flavors, enhancing dishes like roasted butternut squash or creamy soups.

Pickled onions are indispensable in my kitchen. They turn a gorgeous magenta in the brine, and their crunchy, tangy goodness elevates any meal.

They’re quick and easy to make. Just slice onions thinly and submerge them in a mix of vinegar, water, sugar, and salt. This balanced recipe is forgiving—omit the sugar or experiment with different vinegars as you like.

This is a quick pickle recipe. They’ll taste great in about 20 minutes and even better overnight. You can add aromatics like garlic, thyme, or peppercorns, but this simple four-ingredient version is all you need.

Ingredients-
1 cup white vinegar or apple cider vinegar or both
1 cup water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
2 medium red onions, very thinly sliced

Optional Aromatics-
Small pinch of mustard seeds
Sliced garlic
Peppercorns
Fresh Thyme

Directions-
1. Combine vinegar, water, salt and sugar in a bowl and mix until dissolved. Set aside.

2. Slice onions as thinly as possible. A mandolin can be helpful but be careful if using. Then place onions in a clean, high-quality airtight glass jar. Add aromatics to the jar, if using. 

3. Pour liquid over the onions in the jar and let sit at room temperature for approximately 20 minutes. Cover, refrigerate and enjoy for up to a week.

Serve with your favorite dishes and enjoy!

Like the recipe? Feel free to share with us your rendition on our Basil and Roses Facebook page or @basilandroses on Instagram using the hashtag #PrettyPickledOnions