Roasted Garlic Hummus

Approximately halfway through the first quarter at my Superbowl party... It was gone by halftime.

Oh hummus, how I love thee. Few things are not made better when slathered in hummus. Crackers, pitas, veggies... Spread on sandwiches... Tossed with pasta... Made into ice cream (OK, maybe not that...)

Up until a few years ago, I always picked up my hummus pre-made from the grocery store, in some tidy little plastic tub with an ill-fitting lid. BUT NO MORE, READERS! NO MORE!

Having read the ingredient list on the side of those containers of store-bought hummus, I decided I'd rather control what went in. So here, after much experimentation, is my hummus recipe!

• 2- 16oz cans chickpeas, drained and washed
• 1/2 cup tahini (sesame) paste
• 2 whole heads garlic, split in half through the equator
• 1/3 cup lemon juice
  
• 1/2 tsp cayenne pepper
  
• Salt
• Pepper
• Olive oil

1. Preheat oven to 375 degrees.
   
2. Place garlic cut-side up on a sheet of tinfoil. Drizzle with olive oil. Wrap fully in foil and roast for 45 min-1 hour, or until garlic is soft and browned. Open tinfoil and let cool until you can handle them.
3. In food processor, combine chickpeas, tahini, and lemon juice. Add roasted garlic (cloves only, not paper), cayenne, salt, and black pepper to taste.
   
4. Turn food processor on. Drizzle in olive oil until hummus forms thick, smooth, uniform paste. Serve immediately, or store covered in the refrigerator for up to 1 week.
   

Holy Guacamole!

Guacamole. Is there a more perfect marriage of fruit, vegetable, and corn chip? I think not.

And yes, I said fruit. Avocados are fruits, just like olives.

The Haas avocado is a wonder to behold. Their good fats lower your bad cholesterol, they can handle savory or sweet applications, and you can substitute them for fats in some recipes.

But, in my opinion, they are used to perfection in their (probably) most popular application, guacamole.

Now, I like my guacamole chunky, but the chunks are gained primarily from onions and peppers. The avocados should be fairly smooth, but not pureed.

• 4 ripe Haas avocados, flesh removed from skin and seed discarded
  
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• scant 1/4 cup lemon juice
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp ground cumin

1. Place avocado flesh in bowl. Using either a pastry cutter or a fork, work the the avocado until it is a fairly smooth paste. Add lemon juice and mix until smooth.
2. Stir in onion and bell pepper. Add salt, black pepper, garlic powder, and cumin. Mix to combine. If taste is off, adjust accordingly.
3. Serve with tortilla chips, veggies, or on Mexican fare.

**To store left-over guacamole, refrigerate, covered, with plastic wrap pressed onto the surface to minimize oxidation.**

Sundried Tomato Pesto Palmieres (Elephant Ears)

I was in the mood to cook a tasty morsel today... Something that tastes like it took forever, but didn't. These fit the bill perfectly.

• 1 Sheet frozen puff pastry, thawed
• 4 oz Sun-dried tomatoes, with their oil
• 1/4 cup Parmesan cheese
• 1/4 cup Pignoli (pine) nuts, lightly toasted
• Olive oil
• 1/2 tsp Garlic powder
• Salt and pepper, to taste

1. Roll thawed puff pastry on floured surface until it is an even thickness, and approximately 18" long and 10" wide.
2. In food processor, combine tomatoes (and their oil), cheese, nuts, and garlic powder. Pulse to chop.
3. With the food processor running, drizzle in olive oil until a thick, uniform paste is achieved.
4. Season to taste with salt and pepper.
5. Spread into an even and thin layer on the puff pastry.
6. Fold long edges to middle, so that you have an 18" long, double layer of puff pastry stuffed with your pesto, with an open seam running lengthwise down the center. A cross-section should look like a used staple.
7. Fold in half once more, creating an 18" long, 4-layer tube. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up.
8. Remove plastic wrap. Using a sharp knife, make 1/4" slices and place on lightly greased baking sheet (parchment paper would also work).
9. Bake at 350 degrees for 10-15 minutes, or until golden brown and puffy. Remove from sheet immediately. Enjoy warm, or let cool on cooling rack and store in air-tight container.