Roasted Garlic Humms With Green Onion

So the first thing you need to know about this hummus is that the flavors strengthen each day. As it sits in the refrigerator, the flavors mesh and only get bolder.  This isn’t necessarily a bad thing, but I added way too much garlic before knowing that. So much that I wouldn’t even eat it day three. However, day one, before it got too strong, this was the best hummus I have ever had.



Fresh green onions from the garden!

I think this recipe is a nice base to start with. It’s very adaptable and can be suited to your tastes.  I will definitely be making it again with what is on hand in our kitchen. 

Ingredients:

3 large garlic cloves, unpeeled

1 tablespoon plus 1 teaspoon extra virgin olive oil

One 19 oz can chickpeas, drained

2 tablespoons fresh lemon juice

2 tablespoons lime juice

3 tablespoons water

1 tablespoons coarse salt

¼ teaspoon cayenne pepper

¼ cup fresh green onion, minced

Directions:

1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon of olive oil.  Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes.  Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor.  Add the chickpeas, and process until finely chopped. 

2. Add lemon juice, water, salt, cayenne pepper, 1 tablespoon olive oil, and process until the texture is light and fluffy, but not entirely smooth, about 2 minutes. Stir in green onions, and transfer to serving bowl.  

Adapted from Martha Stewart

Molasses Ginger Cookies

So I know that it is past the usual time of year for ginger cookies. Normally I would never be making them this time of year. But this last Christmas I included this recipe on my list of give-away treats, and I got nothing but rave reviews and requests for more. Yes, more ginger cookies in January. That good.

The best part is these cookies couldn't be easier to make. I was a little worried that they didn't call for butter, that the vegetable oil would make them greasy, but that wasn't the case. They are a bit crisp on the outside with the perfect amount of chew on the inside. I will be holding on to this recipe for many years to come. Enjoy!

Molasses Sugar Cookies

3/4 cup vegetable oil
   1 cup sugar
1/4 cup molasses
   1 egg
   2 cups all-purpose flour
   2 teaspoons baking soda
   1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground gloves
1/2 teaspoon ground ginger
     Additional sugar

In a large mixing bowl, combine the oil, sugar, and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves, and ginger; add to sugar mixture and mix well. Cover and refrigerate for at least two hours or until easy to work with.

Shape dough into 1.5-in balls; roll in sugar. Place 3 in. apart on greased baking sheets (or line sheets with parchment or sil-pats). Bake at 375 degrees for 9-11 min or until tops are cracked and edges are set. Cool for 2-3 min before removing to wire racks.

Makes about 3 dozen

Slightly adapted from The Holiday Treasury Cookbook