Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser. Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program. Learn more about the event, and Craig Murphey here.

Ingredients

– 1 can Garbanzo Beans, drained
– 1 Tbsp Tahini Sauce
– 1 clove Garlic
– 1/2 tsp Fresh Ginger
– Juice from 1 1/2 Lemons
– 1/2 Tbsp Tumeric
– 1/2 Tbsp Mustard Seeds
– 2 tsp Anise Seeds
– 1/2 Tbsp Cumin
– 2 tsp Cinnamon
– 1 tsp Coriander
– 1/2 tsp Cardamom Salt to taste
– 1 Tbsp Extra Virgin Olive Oil
– Naan Bread for dipping

Directions

In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth. Using a microplane, grate ginger and garlic into the hummus and continue to blend. In a small saute pan, toast anise and mustard seeds. Mix all spices in a small bowl. Add to hummus and continue to blend. Salt to taste. Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges. Serve hummus in a bowl, garnished with toasted anise seeds.

Last weekend’s Gala Gala, Hey! went amazing. We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider. We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced. Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies! I think we’re going to have to do it all again next year…

And of course, the apple costume

 

Shishitos are typically mild peppers, though you may come across an insanely spicy one here or there. I picked mine up at the McGolrick Park Farmer’s Market on Sunday and they were gone in about 2 minutes of me finishing grilling them. The flavor is so mild, it’s almost like a tiny roasted poblano in taste and texture.

Directions

Fresh Shishito Peppers
Extra Virgin Olive Oil
Flaked Sea Salt
Fresh Lemon Juice

Ingredients

Toss peppers in a bit of olive oil to coat. Either skewer the peppers or poke a hole or two to keep them from exploding as you cook them. Grill the peppers (I used my stovetop grill, but you can use a skillet or an outdoor grill), turning as the skins begin to blister. Once the peppers have been grilled fairly evenly on each side, remove from heat. Sprinkle with sea salt to taste and squeeze fresh lemon juice over the top. Server immediately.

Asparagus and Sesame Spread1 lb Asparagus 1 Tbsp Soy Sauce1 1/2 tsp Sesame Oil1 tsp SugarSalt to taste2 tsp Siracha (optional)Toasted sesame seeds for garnish 
Bring water to boil in a large pot. Snap off the ends of the asparagus and add to water. Remove after 2-3 mins, drain and run under cold water. Add asparagus into a food process, add remaining ingredients. Blend until smooth. Spread on bread and sprinkle with sesame seeds.

Popcorn with Sea Salt & Nutritional Yeast1/3 cup unpopped Popcorn3 Tbsp cooking Oil2-3 Tbsp Nutrional YeastSea SaltPour cooking oil in a large pot and add popcorn kernels, making one layer across the bottom. Sprinkle with sea salt. Cover pot with a lid, leaving a small section for air to escape. Cook popcorn over medium/high heat until it starts popping. Once popping stops, remove from heat. Pour into a bowl and sprinkle with sea salt and Nutritional Yeast. Turn on movie. Fall asleep mid-way through. Some pics from yesterday’s wandering:






 

Curry & Cinnamon Roasted Almonds
1 Cup Raw Almonds2-3 Tbsp Olive Oil1 Tbsp Yellow Curry Powder 1/2 Tsp CinnamonSalt to tastePreheat oven to 350. In a bowl, toss almonds with olive oil. Sprinkle in salt and toss until evenly seasoned. Sprinkle in curry powder and cinnamon and toss almonds. Add more oil and/or spices and continue to coat almonds. Spread evenly on a baking sheet and roast in oven. Stir almonds occasionally. They will begin to crackle and may split a little. Remove from heat (careful not to burn) and allow to cool (I threw mine in the freezer for a few minutes) before serving. 
Tonight my friend Nika came over to catch up on the last few months and make fun of lady fashion magazines. She brought the wine, I was responsible for snacks. These were tasty, but they will turn your hands yellow – beware!

If you know me, you know how much I love snacking. Anything bite size always gets priority when I’m hungry. In fact, I had a pretty bad grape tomato addiction for a while. Today I made my own snack: Roasted Chickpeas. You can bake them as long as you want until they’re at the desired crunchiness level, and they’re healthier for you than shoving fistfuls of potato chips in your mouth.


Roasted Chickpeas1 can chickpeas, drained1 1/2 tbls olive oilgarlic powderpaprikasalt & pepperpanko bread crumbs (optional)In a bowl, toss chickpeas with olive oil and season to taste. Spread on a baking sheet and bake at 350 until the chickpeas reach the desired crunch.
Feel free to use whatever seasoning you prefer. Curry? Cayenne pepper? Sure, why not. I added the panko breadcrumbs on a whim, and they didn’t stick to the chickpeas as well as I’d hoped, so they’re not necessary. I ate more of these than I intended to. What a surprise.