Tasty Hobby

Because food matters

Homemade Hummus

Last week, I made chickpeas (a.k.a. garbanzo beans) in the slow cooker and ended up overcooking them so I decided they would be great for hummus, which Kip loves.  He’s tried a couple of times to make hummus and it never turned out quite right, but since I had just picked up my copy of The Homemade Pantry on Saturday, I took some time on Sunday to put it to the test.

Alana is very clear that the recipes in the book are hers and that you should feel free to modify them to make them your own.  I would do that anyway, but I appreciate her attitude (or lack thereof).  The recipe calls for 7 cups of chickpeas, but I had about 3, which made a nice amount since there’s only one person who eats hummus in our house.

3 cups chickpeas, with the juice or broth reserved for later use
6 cloves of garlic
1/3 cup lime juice (I didn’t have lemon)
1/4 cup sesame seeds (I didn’t have sesame paste – tahini)
1/2 teaspoon kosher salt (use 1/4 teaspoon if you have plain salt)
1/2 teaspoon cumin
1/4 teaspoon Peppadew powder (or a pinch of cayenne powder)
2 tablespoons chickpea liquid (or olive oil)

I used a little food chopper that attaches to my stick blender, since I had it out already.  I had to work in several small batches, but I had one less thing to clean when I finished.  The sesame seeds didn’t magically turn into tahini, like they would have in a food processor or our Vita-Mix blender.  Regardless, Kip thought it was the best hummus we’ve ever made.

Stats: 1 recipe down, 100 to go

The Homemade Pantry

I have a new toy cookbook.   The Homemade Pantry, by Alana Chernila, and the her blog,  Eating From The Ground Up, were mentioned on another blog I follow.   Alana and I share similar philosophies about food.  Her blog post called Easy really hit home with me and I agree that I don’t cook at home because it’s easy.

When I cook (mostly) from scratch, I can control the ingredients, which means it doesn’t include lots of chemicals and other things I can’t pronounce or spell.  I can use organic ingredients as much as possible and purchase items from local stores and farms that I want to support, instead of a big-box retailer.

Most things I cook wouldn’t be considered difficult, but aren’t in the category of 30-minutes or less, super fast or extremely easy.  But, I’d venture a guess that they taste better than packaged meals and are healthier.

Various people have put together stories about how they’ve cooked their way through a particular cookbook.  There’s Julie & Julia, where a woman cooked through one of Julia Child’s cookbooks.  There’s Alinea at Home, where she’s cooking her way through the massive Alinea cookbook.  I can’t even comprehend that.  But, I can see myself working through The Homemade Pantry and sharing my experiences with you.  Hopefully I can inspire you to make something from scratch, too.

Bulk Grocery in Grand Rapids

Last week, I was in San Antonio and visited a Whole Foods for the first time. One thing I really wish we had here in Grand Rapids is a bulk food store. Yes, my go-to grocery store, Nourish Organic Market, has some items in bulk, but I was almost drooling over the 30+ feet of bulk options at Whole Foods.

In my email today was a note from Angela at Treehuggers explaining that she’s looking to add a bulk food section to her (already) super-cool store in East Hills.   I already endorsed them (see below), and will likely be making a contribution to the Kickstarter campaign. Here are the details:

Our Bulk Grocery Is Growing!

With help from Bartertown Diner, endorsement of our bulk grocery project on Start Garden, a website that provides funding to projects based on their support from people like you.