homemade

love to try new recipes and share...here goes!

hummus bi tahini (from the silver palate cookbook)

sooooo good and the best part is that you know what's in it! really great as a dip for veggies or with pita bread/other chips!

• 4 C. (about 2 1/2 cans) garbanzo beans, drained
• 1/2 C. tahini (sesame paste)
• 1/3 C. warm water
• 1/2 C. olive oil
• juice of 2 or 3 lemons
• 4 or more garlic cloves
• 1 1/2 tsp. salt
• 2 tsp. ground cumin
• freshly ground pepper, to taste

- combine beans, tahini, warm water, olive oil, juice of 1 lemon in the bowl of a food processor. process until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.
- add garlic, salt, cumin, pepper (to taste) and process to blend. taste and correct seasoning if necessary. add more lemon juice to taste. store with cover and refrigerate until ready to use.

greek frozen yogurt (inspired by K&J!)

rich and creamy with no other preservatives and you can control the amount of sugar you add...plus, you can make any flavor you want by experimenting with other ingredients! K&J didn't add much sugar, if any at all, so it was good and tart, and we added diced fruit on top. next to try is chocolate cinnamon!

• 2 C. greek-style yogurt, plain --- if you use a flavored greek yogurt, you might not need any other ingredients!
  
• 2/3 C. sugar --- i recommend 1/4 C. instead. you can use agave or honey too!
  
• 1 TBSP. vanilla --- you can use less to decrease the intensity of the vanilla flavor.
  

- mix all ingredients together and chill 1-3 hrs.
- put mixture in automatic ice cream maker or manual ice cream cylinder and stir occasionally for about 15 minutes or until frozen.
- store in sealed container in freezer until ready to use.