Hummus Wrap

I just can not bring myself to purchase hummus. No matter what – I think it because I am too cheap. It is just so damn easy to make hummus at home and no what any banana-pants cookbook or chef says – canned garbanzo beans are really just fine. Buy the Publix brand and just make your life so much simpler.

Again, this is a recipe from my vegetarian 1990s and I still make it all the time. The thing about this recipe is balance. I think even the banana-pants (read: fancy) chefs would agree to that.

Hummus ~
2 lemons, zested & juiced
2 cloves of garlic
1-15 ozs. can garbanzo beans
1 Tbs tahini or there abouts
kosher salt
water
olive oil

In the bowl of a food processor, whirl up the garlic cloves until minced. Rinse the garbanzo beans in a colander, getting rid of the canning liquid* and add to food processor. Pulse a couple of times. Add lemon zest and lemon juice and pulse again. Add tahini and adjust the thickness of the hummus with a little water if necessary. Then add a little bit of really good olive oil**, because it is just a lovely thing. Taste as you go along.

Then here is the important part: Put the hummus in the fridge. Yes, this takes advanced planning, but you need to make your hummus a day ahead at the least. Let the flavors mix and then let the hummus sit out and try again – cold hummus will tell you nothing. No cold food ever tastes at its best unless it is, maybe, ice cream, but I am not even sure about that. Does it need more lemon, more salt, some sumac, a little freshly ground black pepper? Or is it just spiffy the way it is?

The Rest of the Stuff ~
Sun-dried tomato tortilla, warmed
Red onion, sliced and sautéed in a little olive oil, soft, but keep them red, splash of vinegar – red wine, or course
Crimini mushrooms, sautéed until juices are dry and well salted and peppered
Spinach (from the salad bar at the Publix)#

So this turned into more of a project than I expected, but the outcome was just lovely. I made the hummus, onions, and, mushrooms ahead of time and they hung out in the fridge for a couple of days. Did keep munching on those onions though – they were really good. Kind of pickled onions that were just a little soft.

Take a warm tortilla and spread with homemade hummus down the middle. Add the red onions and mushrooms down the middle. Top with spinach. Then do your best to roll the tortilla. I am not good at this – at all, but it worked well enough that I will get better over time. I’m sure (nope).

D&D_2268

Next time: feta, sun-dried tomatoes (packed in oil, but well-drained), artichoke hearts, roasted asparagus, hearts of palm. All these are just questions really. I could just go on and on. I really think these will make great lunch hacks, but I must pack all the items in small containers and keep them separate until it is time for lunch. Read: need new “tupperware” containers and lots of them. And I must toast or heat the tortilla  – that seems to be necessary.

November 2017 – Idea for the wrap from Ree Drummond.

*Know this is a controversial thing, but we’ll get there. I just do not like the taste. Sorry, vegan Aquafaba. Eeww.

**California Olive Ranch – Everyday. I can now get this at my Publix – very happy!

#When you only need a little greens for a sandwich or two, the salad bar can be a very good thing. If I am making a couple of spinach quiches – then I buy bags, but otherwise the salad bar is your friend.

2YA – Cheddar Pecan Crisps

Cous Cous Salad

Yep, I am so back to my vegetarian days with this recipe. I think that making the orange juice, white wine, butter sauce pasta makes me crave this too. So many similar ingredients and flavors. Although it is interesting that I have not sized this recipe down for just me and therefore I eat it for breakfast and/or lunch for about a week. Now, I use local pecans because the are just so sweet. I know I have written about this before but Renfroe’s pecans are … I am at a loss. They are stupidly, amazing, dumbly, good. I guess because I grew up with pecans from Georgia and did not understand how the season worked, nor how to store them in between that I have learned a lot. Since moving to Pensacola, I now know how local pecans work. It is a charmed world to have such amazing fresh pecans.  Once again – spoiled.

D&D_15561 cup orange juice
1/3 cup raisins or sultanas – I prefer sultanas, but will deal with raisins, easily.
1 red onion minced
1/2 cup toasted pecans (or walnuts), salted
3 scallions, diced
1 cup Cous Cous – (not israeli couscous – I have tried, but not my favorite)
Red wine vinegar
1 Tbs Canola oil

Heat orange juice over low heat until bubbly. Add raisins or sultanas and let simmer until raisins are soft. Heat a small saucepan with water to boil. Add red onions and boil for just a minute and a half. Remove from water into a bowl and cover with red wine vinegar to soak until you are finished with everything else.

Add Cous Cous to orange juice with Canola oil. Remove from heat and cover. Let stand until orange juice is absorbed.

Toast pecans in a skillet with some kosher salt until fragrant. Just about a minute on medium heat.  Dice scallions. Drain red onions. Fluff Cous Cous with a fork and add red onions, pecans, and scallions.

I think next time some blanched asparagus would be a great addition. Or maybe some thawed frozen artichoke hearts – just make it a bit more substantial.

I think this is my goal – to take the things I make over and over again and develop them further, to add another dimension to them. I already have a few ideas for this – may be great – may be an random failure, but it is worth a shot. At least to me.

Maybe some salty cheese. Will have to think about that.