Ribeye Steak with Onion and Blue Cheese Sauce

This Blue Cheese sauce comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients

2 whole Ribeye Steaks (Beef Tenderloin, T-Bone or Porterhouse works well also)

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

1/2 cup Crumbled Blue Cheese

Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

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Grab a large onion.  Very large.   Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.

Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.

When it’s all melted… Throw in the sliced onions.

Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.

 

Meanwhile, grab a Harter House Ribeye Steak

Since the sauce is so flavorful, all I use to season is salt and pepper.

Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.

While the steak cooks, go ahead and make the (very easy) sauce.

 

Turn the skillet with the onions down to low heat…

Then pour in 3/4 to 1 cup heavy cream.

Heat it all up…

And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.

Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

 

To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.

Then place the steak, which is now grilled (medium rare) to perfection, right on top!

Enjoy! 

Be ready to accept much praise from your guests.

http://thepioneerwoman.com/cooking/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

 

Saltine Toffee Candy with Pecans

I do love desserts, but I rarely make sweets because I tend to eat it all myself.  This is a very easy recipe that everyone loves.  It also makes for great gifts at the holidays.   So that is my plan, I will make some for Thanksgiving and then make more as gifts for Christmas. I know your friends and family will enjoy this recipe also!   ~Shelly

This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful

This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.

First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.

I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.

I just may have to start a new toffee tradition of my own come holiday time!

ENJOY!

Ingredients:

30 to 34 saltine crackers

1 cup salted butter, cut into small cubes

1 cup light brown sugar

2 cups semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.

2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.

5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Roasted Garlic Goat Cheese MInced Black Olives on a Crusty Baguette

 One of my favorite appetizers to serve.  I first had this at Bijan's Restaurant downtown. ~Shelly

Roasted Garlic

Goat Cheese

MInced Black Olives

on a Crusty Baguette

Ingredients

Garlic Bulbs

olive oil

aluminum foil

goat cheese

minced black olives

Italian bread or sliced baguette

Instructions

Preheat oven to 350 degrees. 

 

Cut 1/4 inch from the top of the bulb.

Separate each clove slightly.

Add about a tablespoon of olive oil inside each bulb.

Wrap together in aluminum foil.

Bake about 40 minutes.

I like to toast the bread slightly with olive oil, in a skillet.

I will arrange on a plate so my guests can assemble their own;

Bread topped with goat cheese, and olives, with a garlic clove on top.

 

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.

These are several appetizers I am considering.

Roasted Red Pepper,

stuffed with a Mozzarella bite,

toasted on a baguette,

with a garnish of green onion.

Goat Cheese Stuffed

Bacon Wrapped

Dates

Boursin, Prosciutto Fillo Cups

1 Package Athens mini Fillo Shells (makes 15)

(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese

6 slices Prosciutto Diced and crispy fried

1/2 cup sliced green onions, more for garnish.

Mix Prosciutto, Green onion and Boursin.

Fill thawed Fillo cups, garnish with more green onions.

Refrigerate until serving.

Spinach Artichoke Fillo Bites

6 oz. Cream Cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

1/4 cup grated mozzarella cheese

(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out

1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.

1/4 Teaspoon cayenne pepper

Salt & Pepper to taste

45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.

When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 

English Muffin Appetizers

1 Jar Old English or 6 oz. Cheddar Cheese
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size

These are all tried and true.  Hope you enjoy.  ~~Shelly

Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

Sophie Schaffer's Fresh Yeast Rolls & Cinnamon Rolls

My great friend, Gayle Schaffer, makes the best yeast rolls ever.  She's been visiting me from Virginia, and we decided to make these yeast rolls.  

She told me she wanted to make them with me so that I could really get the feel for the process.  And I'm so glad she was here, because it really is a process.

In the future, I will make this recipe a day ahead and reheat the rolls for my family holiday gatherings.

We started about 1:00 pm. and finished about 7:00 pm. 
A six hour process. 

You know it's going to be special when you deliberately spend
that long making it.  

I also had to purchase a stand alone mixer,
which I've been wanting to buy for a long time. 
Notice the hook connected to the mixer. 

NOTE - First Gayle said, the kitchen needs to be very warm. 
You don't want any drafts.  

Ingredients

1 stick butter
2 cups whole milk
2 Packages Platinum Yeast by Red Star (the best) optional use Red Star Rapid Rise.
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
King Arthur's Bread Flour

Directions

Melt Milk and butter over medium heat until just warm.

Test temp with your finger.  Too much heat will kill the yeast when added. If it's too warm, set it to the side for a bit.

Combine about 1/3 cup warm water (not hot) with the 2 yeast packets.  Stir to dissolve.  
Add yeast to warm milk and butter and set aside.  No heat.  It will look lumpy.  Let the yeast foam up, about 20 minutes.  With experience you can tell just by looking at it, when it's ready.

In a medium size bowl, combine 1/2 cup sugar,
1 teaspoon salt, and 2 beaten eggs.

Add Warm butter, milk, and yeast to this mixture.

(In this picture, the red measuring cup is the yeast before adding warm water)

Using a stand alone mixer, with the bread hook, on a slow "2" speed, begin by adding 2 cups bread flour.  Occasionally scrape the sides of the bowl. Increase mixer speed to a "3" speed. Continue adding flour 1 cup at a time. Approximately 5-7 cups total flour.  We ran the mixer about 1 minute before adding additional flour.

Spread 1 cup flour on the counter and pour dough mixture out onto the flour, scraping the edges.
Do not wash this bowl.  Butter all around the bowl, clear to the top.  We'll use this bowl to let the dough rise.

Knead the dough adding a bit more flour, 1/2 to 1 cup, until the dough is smooth and elastic.

Kneading hints - After pouring out on the counter, pull in a little flour when it gets sticky.  Using the palm of your hand, knead this approximately 100 times. About 10 minutes. You'll feel it drawing up and becoming more elastic.  Knead another 30 times.  Dough should be very elastic by then.  We did not use all the dough on the counter.  Do not clean up the flour on the counter.  We will continue to use it later.

Put dough in the buttered bowl.  Roll it around the bowl a little to butter the dough, and cover with a tea towel.  Set aside to rise, in your warm kitchen.  Depending on the conditions inside, and even outside your house, will determine how long the dough takes to rise.  It will take approximately 1 1/2 to 2 hrs. to have the dough double in size.  It took us every bit of 2 hours.  

After the dough has doubled, it just fell out of the buttered bowl.  Work the dough minimally again.
We divided the dough in half because we are going to make 2 kinds of rolls

Do not use anything on the baking pans.  Not spray PAM or oil of any kind.

A Parkerhouse Roll - Using a rolling pin, roll out dough to desired thickness.  Using a biscuit cutter or a thin rimmed glass, cut our a circle.  Then stretch the dough just a little, fold it over once, and place on a light colored cookie sheet.  We pinched the two sides together with a little flour, so they won't come apart while rising a second time.  Now we will cover the rolls with a tea towel and set in a non-drafty area of the kitchen to let the rolls rise again.  It will take another 1 or a little longer to double in size again.  

Hot Rolls - We added the leftover dough from the cut out rolls to the second half of the dough, and kneaded gently again.  We handled the dough delicately.  Do not over work the dough.  We are going to make balls with this dough, about a 2-inch round size.  Don't press the dough together.  

Using a light colored 9x13 pan, we placed the balls 3 across and 4 long.  Cover with another tea towel, and allow to rise, doubled in size, about 1 hour.  The same as the Parkerhouse rolls.

After the rolls have doubled again, preheat the oven to 350 degrees. 
Do NOT use the Convection setting on your oven.  Use the traditional oven setting.   
Bake rolls approximately 12 minutes.

First picture here is before they rose.  Second picture is out of the oven.

Gayle said to me a dozen times, "Do not open the oven door", as I watched them bake.

It smells SO GOOD in my kitchen!

ENJOY 

Cinnamon Rolls

Roll out dough into a rectangle.  Melt 1/2 to 3/4 of a stick of butter, and brush the inside of your dough.  Mix Brown Sugar and Cinnamon in equal parts and sprinkle over melted butter.

Then Roll it up like a jelly roll, and pinch the dough together.  Slice about 3/4 to 1 inch thick and place in a light colored 9x13 pan.  Sprinkle left over cinnamon & sugar mixture evenly over top of rolls.

Cover with a tea towel and allow to rise until doubled in size.

Bake cinnamon rolls about 25 minutes at 350 degrees.

Foolproof Prime Rib

The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.

Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.

Preheat oven to 375 degrees.

Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)

Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but

DO NOT OPEN OVEN DOOR.

Allow to sit in oven at least 2 hours.

Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)

IMPORTANT: DO NOT REMOVE ROAST OR OPEN OVEN DOOR FROM TIME THE ROAST IS PUT IN AND UNTIL YOU ARE READY TO SERVE.

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Another method says;

Let stand for an hour at room temperature.

Preheat oven to 450 degrees.

Rub dry herb mixture all over and into Rib Roast.

Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.

Remove roast and let rest for 30 minutes before slicing.

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Spice Rub:

2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.

If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is supper tender and juicy.

Be sure to pickup a creamy Horseradish Sauce

to serve with your Prime Rib Roast.

EASY Prime Rib

 

Harter House Supermarkets will cut the Bone from your Rib Roast 
and tie it back on, making for easy slicing.

Harter House will also season you roast for FREE 
with Pappy's or Santa Maria Seasoning.

Seasoning

Cracked Black Pepper,

Kosher Salt

Garlic.

(or your seasonings of choice)

Instructions

Bake in a 350 degree oven -  approximately 2 1/2 to 3 hours - depending on size.

The important part is to use a meat thermometer.

Remove the prime rib from the oven when your meat thermometer says 120 - 125 degrees.

Allow the meat to rest at least 15 minutes before slicing.

 

NOTE

If your slices look too rare, let the slices sit in the Au Jus Gravy for just a bit.

It will brown right up and be very tender.

And Don't forget the Horseradish sauce. YUM.

Best Sugar Cookie Recipe

 

This is my favorite sugar cookie recipe.
I am planning to have a cookie baking party with girlfriends this weekend.
I can't wait.

Ingredients

3 cups All Purpose flour, measured then sifted
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar, plus extra for rolling
2 large eggs
1 tablespoon pure vanilla extract

Instructions

Preheat oven to 375 degrees F.  Traditional oven setting, not convection.
Line several cookie baking pans with parchment paper.
Mix the flour, baking powder, and salt in a medium bowl.

Place the softened butter and sugar in the bowl of your electric mixer.
Cream the butter and sugar on high until light and fluffy, 3-5 minutes.  (Don't skimp on the time)
Then turn the mixer on low and add the eggs and vanilla extract.  Scrape the bowl.

With the mixer running on low, slowly add the flour mixture.  
Scrape the bowl and beat again for 30 seconds.

Pour some extra sugar into the bowl to coat the cookie dough.  
Scoop the dough out and roll into 1-inch balls.  
The dough should be soft and delicate - don't over-handle.
Shake each ball in the sugar bowl to coat, then place on the cookie sheet 2 inches apart. 
Use the bottom of a drinking glass to press down on each ball, until it's 1/3 to 1/2 inch thick.

Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set.  Cool completely on the cookie sheets.

Optional Butter Cream icing, but great with no icing.

Slow Cooker Creamed Corn

This is one of my favorite side dishes.  This recipe yields 6-8 servings.

Ingredients

8 slices bacon      

5  (15-oz.) cans corn kernels, drained      

1 c. milk                              

1 tbsp. sugar                       

Kosher salt

Freshly ground black pepper

1 oz. (8-oz.) block cream cheese, quartered  

1/2 c. (1 stick) butter, cut into tablespoons

Thinly sliced green onions, for garnish              

Directions

1. In a nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. 
2. In a slow cooker, add corn, 3/4 of the cooked bacon, milk, and sugar and season with salt and pepper. Stir until combined, then top with cream cheese and butter.
3. Cover and cook on high for 2 hours or low for 6 hours, stirring well after 1 hour.
4. Garnish with remaining 1/4 of cooked bacon and green onions before serving.

Ruth’s Chris Steak House Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.

If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4

CRUST MIXTURE

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

SWEET POTATO MIXTURE

2 cups mashed sweet potatoes

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 eggs -- well beaten

¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl

in the order listed. Mix thoroughly.

Pour sweet potato mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé

5-6 Sweet Potatoes baked & peeled

1 stick butter

3 eggs

1 tsp vanilla

1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.

TOPPING:

2 Tbls Maple Syrup or Molasses

1½ Cup pecans chopped

½ stick of butter

Combine above and pour over top of sweet potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Tastes like a dessert and a favorite for just anytime.

Sweet and Savory Green Beans

Another GREAT side dish.

You can  make this with fresh green beans also!  

 

INGREDIENTS

30 oz. Green beans, Drained  
1/2 c. packed brown sugar
1/2 c. butter melted
1/2 lb. bacon, cooked and crumbled
1 tsp garlic powder
1 TBL soy sauce
1/2 tsp Worcestershire 

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Pour drained green beans in a 9 ×13 baking dish.

3. In skillet, fry bacon pieces until just done, but not crispy.

4. Drain grease from bacon and pour pieces over green beans.

5. In medium saucepan, melt butter.

6. Add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter.

7. Pour butter mixture over green beans and bacon.

8. Lightly toss with spoon to coat beans.

9. Bake for 30 minutes, or until beans are bubbly and bacon is crisp.

 

NOTE

Be careful not to cook the bacon until crispy, because it will be too dry after baking in the oven. 

 

Goat Cheese stuffed Dates wrapped in Bacon

 

Bacon Wrapped Dates with Goat Cheese 

– a simple 3-ingredient appetizer that will blow you away! 

Enjoy with a crowd of friends!

Ingredients

• 8 slices bacon (I find that thin bacon works better)
• 16 dates
• 4 ounces goat cheese
• toothpicks

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Slice the dates lengthwise on one side to create an opening. Remove the pit.
3. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
4. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
5. Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Notes

Take these to the next level by putting a little honey bourbon glaze on top. Just mix about 1/4 cup of honey with 1 tablespoon of bourbon and brush the mixture on the dates when they come right out of the oven. 

For crispier, browned bacon, set the oven temperature at 375. For crispier bacon, bake longer. Usually my bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook. Keep leftovers in the fridge.

From:  Pinchofyum.com

Easy Hummus

I love hummus and recently made this version.  It turned out great. 
I found it on Inspiredtaste.net website.
Check out the website for other hummus ideas  ~Shelly

Makes 6 servings or about 1 1/2 cups

You Will Need

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini, 

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving

Directions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.      


Enjoy!