Hummus

Deliciously simple, this hummus recipe will have you giving up the store bought variety in a heartbeat.  Wonderful for snacks or appetizers, this recipe will always come in handy.

Hummus

2 cans of garbanzo beans (15.5 oz each)

1 whole bulb (head) of garlic

1/4 cup tahini

1/2 cup fresh lemon juice

1 tsp salt
Extra Virgin Olive Oil

Preheat oven to 400 degrees.  Slice the top off the head of garlic exposing the top of each clove.  Drizzle with olive oil and wrap in aluminum foil.  Place on baking sheet and roast for 45 minutes.

Drain the garbanzo beans but reserve the liquid.  In a food processor add the beans, tahini, garlic, lemon juice and salt.  Process until smooth.  Add small amounts of the garbanzo bean liquid to the hummus until it is soupy but not runny.  Taste and adjust seasoning.  It will thicken slightly when refrigerated.  Refrigerate until serving.

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

If you do not like truffles simply swap out a more main stream/plain honey such as an Acai Honey or Clover Honey.  This will still give you the bit of sweetness just not the truffle flavor, which in the case of this recipe the truffle comes off as a mild accent that deepens the flavors of the nuts and honey yet does not overpower the dish or seem heavy as many times can be the case with truffle.  Splurge, experiment, and let your taste buds go wild as this could be the one dish that makes you a truffle enthusiast after all.  Bonus, simple, delicious, and great for an accompaniment for any dish whether as a side or appetizer!

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

Note:  We used two unusual ingredients.  One, the Kumato tomato.  It is a sweeter small varietal that is similar to the "tomato on the vine" that you find in almost any grocer only a much deeper color and brilliant flavor.  You can substitute any tomato that is your favorite, heirloom or otherwise.  Also, truffle honey can be found in many specialty or gourmet stores or online but a simple clear honey (non-crystalized) will work nicely as well.

1 8 oz bag of baby spinach, washed and dried

4-6 small tomatoes, cut into wedges approximately one inch thick
1 small bag shelled pistachios (approximately 2oz)
1 Tbsp Truffled Honey (or Acai Honey)
1 tsp water
8 oz burratta cheese
1/4 cup olive oil
truffle oil, to taste (optional)
juice from 1/2 orange (blood orange works great here but any sweet orange will be good)
salt and pepper to taste
reduced balsamic (optional - another great addition is a truffle balsamic available in some specialty stores)

In a small bowl combine the pistachios, honey, and water mixing well.

In another bowl whisk together olive oil and orange juice then toss with the spinach.

Pile dressed lettuce onto plates.  Place tomatoes on top of lettuce to create a "ring" for the cheese.  Split the burratta cheese, removing any tougher outer layer of "skin" and place on center of lettuce and tomatoes.  Top the burratta with the pistachio mixture.  Drizzle with truffle oil and/or reduced balsamic if desired. 

Banana Muffins with Pecan Crumble Topping

If you ever have bananas that are too ripe to eat, this is the perfect way to use them so they do not go to waste.  Quick and simple to whip up for a fun breakfast treat or a simple snack, everyone will love these muffins when you make them.

Banana Muffins with Pecan Crumble Topping

For the muffins:

3 bananas (preferably slightly overripe), mashed

1 egg

1/3 cup unsalted butter, melted

3/4 cup sugar (preferably superfine/baker's sugar)

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

For the topping:

1/3 cup brown sugar, firmly packed

1/8 tsp ground cinnamon

2 Tbsp butter

2 Tbsp all purpose flour

1/4 cup chopped pecans (optional)

Preheat oven to 375 degrees.

Line muffin tin with 10 muffin cups (muffin papers) or lightly spray with baking oil spray.

In a bowl combine 1 1/2 cup flour, baking soda, baking powder and salt.  

In a separate bowl mash the bananas and add the butter.  Stir in the sugar and egg once the butter has cooled slightly so as not to scramble the egg.

Poor the banana mixture into the flour mix and stir until well moistened and all lumps disappear.  Poor the mixture into prepared muffin cups.

In a small bowl combine brown sugar, cinnamon, and 2 Tbsp flour.  using 2 knives or a pastry cutter, cut in the 2 Tbsp butter until mixture is crumbly like coarse cornmeal.  Scoop on top of banana mixture in each muffin cup.  Top each with chopped pecans if desired.  Place in oven and bake for approximately 18-20 minutes until a wooden toothpick inserted in the center of muffins comes out clean.  Remove from oven and allow to cool 3-5 minutes in tin then remove to wire rack to cool.