I remember when Hummus wasn’t exactly a household staple and it was just plain and simple “Hummus”. It was the basic dip that we served at home made with pureed chick peas, garlic, lemon juice, and tahini. Today it’s become totally mainstream and is sold in most grocery stores. Not only does eveyone enjoy this traditionally Middle Eastern dip, it now comes in so many different flavors.
I made this Cucumber Dill Hummus to be a refreshing change from just regular hummus. It turned out great and goes very well with chicken kebobs or chicken shawarma wraps. It’s similar to Tzatziki, the cucumber yogurt dip we love, but without the dairy. My grandson Jett who has dairy allergies loves it!
It’s simple to make, you can use a food processor or blender, either one works well.
1 medium sized cucumber – peeled, seeds removed, cut into large chunks
1 cup chick peas – Garbanzo beans
Juice of 1 Lemon
2 tbls. minced garlic
1 tsp. sea salt
3 sprigs of fresh dill
Extra Virgin Olive Oil (optional)
Place cucumber chunks in food processor or blender – blend until very finely chopped and a bit liquidy
Add Chick peas – blend until it’s a soft paste
Add garlic and salt – blend well
Add lemon juice and dill – blend until dill is finely chopped
Move to serving bowl or dish. Drizzle with Extra Virgin Olive Oil if desired.
Serve as a dip or spread. Refrigerate unused portions.
We are a family of carnivores, we love our steaks! Our favorite is rib-eye steak which we usually prefer grilled, until recently when my son started searing the steaks in a cast iron pan then popping them in the oven for a few minutes to broil. The resulting steaks are perfect; tender, juicy, and flavorful! It’s a great alternative when you don’t feel like firing up the barbecue grill.
To make these steaks you will need a heavy oven safe cast iron frying pan. The steaks should be marinated for at least a couple of hours, I find marinating them in a ziplock bag works best. We serve the steaks with either steamed white rice or a baked potato and seasonal veggies. Here’s the recipe and instructions, enjoy!
1 tbl. minced garlic
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tbl. fresh or dried rosemary
1/2 tsp. ground black pepper
1/2 tsp. sea salt
2 rib-eye steaks
1 tsp. olive oil for frying
Mix spices, vinegar, and oil together and pour into ziplock bag.
Place steaks in the bag and seal the bag.
Shake the bag until the marinade covers the steaks completely.
Place steaks in refrigerator until ready to cook.
Pre-heat oven on broil.
Heat olive oil in cast iron skillet for about a minute – don’t let it burn or allow it to start smoking.
Place steaks in pan, fry over medium heat for 2-3 minutes or until browned.
Flip steaks and do the same to the other side.
Place frying pan with steaks into the top rack of the oven and broil to desired doneness; rare, medium rare, or well done.