Pizza & Hummus

I love Giada DiLaurentis recipes. Tonight Jared and I made a version of her Roasted Acorn Squash and Gorgonzola Pizza. We used nan (or naan) instead of the store bought pizza dough. We like this brand called Kontos, it's really good.

My mom's food processor continues to come in handy. I wonder if I keep if for long enough if she'll decide she needs a new one and I can keep this one?!?!?!? I made Hummus for the first time! I've been wanting to make it for a long time because I totally love it. I'm glad I did because it turned out great. I'm going to try and bunch of different variations but I started with a basic recipe from Moosewood's Simple Suppers. I like to drizzle a little good quality olive oil on mine before serving.


Herbed Hummus
Yields 1 1/2 cups

1 15 oz can of chickpeas, drained
1/4 cup tahini
3 T lemon juice
1/2 t. salt
1 garlic clove, sliced or chopped
1/4 cup chopped fresh parsley
1 T chopped fresh dill
1 scallion (optional)

Put the chickpeas, tahini, lemon juice, salt, garlic and 3 tablespoons of water into the bowl of a food processor. Puree until smooth and creamy, stopping to scrape down the sides of the bowl if necessary. Add the parsley, dill, and scallion. Pulse just until the herbs are integrated; the hummus should be beige with flecks of green rather than a uniform pale green.

Add more lemon juice and salt to taste. Refrigerate for at least 15 minutes so the flavors of the herbs will come through. In a covered contained in the refrigerator, Herbed Hummus will keep for 2 or 3 days.