So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.
Canned chickpeas in the pot with baking soda.
Stir them so the skins come off
Boil those bebehs!
Skim any foam that forms off the top
Try to lift any skins that float to the top out of the pot
Put the boiled chickpeas in a colander, and run it under hot water to try and get more of the skins off
Into the processor they go!
Garlic, fresh from the press!
Tahini paste, lemon juice, and salt
Ice water for the final touch
Smooth and creamy
Looks great in my mason jar!
Apple chips are one of my favorite snacks, but I hadn’t made them myself until this week. They’re essentially a dry, crunchy version of the dehydrated apples you get in health food stores. They can be eaten plain or seasoned, and made with any kind of apple you have on hand.
Apple Chips with cinnamon and sugar
Plain Apple Chips
Cut the bottoms off your apples
Put the slices in a bowl of lemon juice and water
Blot as much moisture as you can off the apple slices
Lay the slices on parchment paper
Give ’em a toss with some seasonings if you’d like!
The perfect apple chip.
Wonderfully tart and beautifully colored, this sweet-and-tart compote almost mimics the taste of rhubarb. A nice and very simple alternative to your average sugary jam!
A cup of diced strawberries
Ruby reds in the pot!
Sweet-Tart Grapefruit and Strawberry Compote. Goes great on ice cream!