EASY RECIPES BY MEN WHO LIKE TO COOK
HUMMUS
INGREDIENTS
1/2 tablespoon of tahini (store bought or homemade- recipe below)
2–4 tablespoons cold water
3 tablespoons extra virgin olive oil (add more depending on consistency you desire)
1/4 teaspoon fine sea salt
2 medium garlic cloves, crushed
2 tablespoons of lemon juice
1 (15 ounce) can chickpeas, rinsed and drained
METHOD
1. Add tahini, cold water, olive oil, salt, garlic and lemon juice to a food processor. Puree until smooth.
2. Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add more water.
Taste and season with additional salt and garlic, if needed. (Make red pepper variation by adding a medium sized red pepper to the hummus and processing until smooth). Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 5 days.
To make your own tahini you’ll need:
1/2 cup sesame seeds
Olive Oil
Salt
Toast the sesame seeds by placing them in a frying pan on the stovetop on a medium-low heat. Toss the seeds lightly as they burn easily. Remove the seeds from the heat after a few minutes, once they smell fragrant.
2. Leave the seeds to cool then process them in a food processor until a crumbly powder forms. Add olive oil, enough oil to form a smooth paste and a pinch of salt.
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BUTTERMILK PANCAKES
INGREDIENTS
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk ( homemade = 1 1/2 cups milk plus 1 1/2 tablespoons lemon and allow to stand for for 5 min for buttermilk to form)
3 tablespoons cooking oil
METHOD
1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.
2. For standard-size pancakes, pour about 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter out in a circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry (oil pan before frying each pancake) Serve warm. If desired, top with syrup. Makes 8 standard-size pancakes.
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