Craving a way to mix up a ho-hum weeknight?Ina Garten, our dream quarantine buddy, recently took to Instagram to reveal the “perfect cocktail food,” which we can only imagine she enjoyed alongside asupersized martini. (We’ll have what she’s having, please.)NBCU PHOTO BANK/NBCUNIVERSAL VIA GETTY IMAGESAccording to Ina, herCreamy Hummus"takes a little more time than regular hummus but it’s so worth it! It’s light, silky smooth and topped with chickpeas, almonds and smoky paprika.“How to Make Hummus from ScratchFear not, if you’re leery of dried legumes. Ina is not asking you to dig out thatlasts-a-lifetime bag of dried garbanzos. Instead, she just suggests boiling a couple cans of chickpeas in baking soda-spiked water to make it easy to remove their skins before processing into a lusciously smooth dip. Yes, we know peeling skin off bean after bean sounds a bit fussy, but if there has ever been a time to try a “project recipe,” this is it. And after being inspired to give Ina’s Creamy Hummus recipe a try ourselves, we can confirm that it’s less tedious than it is therapeutic. You get into a flow of chickpea-peeling after a few minutes.5 Delicious and Easy Ways to Use Tahini (That Aren’t Hummus)She has a few other secrets up her chambray sleeve: A strong amount of garlic (twice as much as we usually toss into ourGarlic Hummus), plus a pinch of smoked paprika and dash of Tabasco. Then it’s time to combine all of the ingredients in a food processor and plate. In true cookbook author fashion, Ina’s garnish game is strong too. “Good olive oil,” a handful of reserved whole chickpeas and a shower of salty roasted Marcona almonds round out thepantry recipe.From there, all that’s left to do is round up some crudités and grab your cocktail, then head over to @InaGarten’s Instagramto await the next virtual cooking club adventure. As Ina would say, “How easy is that?“Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Craving a way to mix up a ho-hum weeknight?Ina Garten, our dream quarantine buddy, recently took to Instagram to reveal the “perfect cocktail food,” which we can only imagine she enjoyed alongside asupersized martini. (We’ll have what she’s having, please.)NBCU PHOTO BANK/NBCUNIVERSAL VIA GETTY IMAGESAccording to Ina, herCreamy Hummus"takes a little more time than regular hummus but it’s so worth it! It’s light, silky smooth and topped with chickpeas, almonds and smoky paprika.“How to Make Hummus from ScratchFear not, if you’re leery of dried legumes. Ina is not asking you to dig out thatlasts-a-lifetime bag of dried garbanzos. Instead, she just suggests boiling a couple cans of chickpeas in baking soda-spiked water to make it easy to remove their skins before processing into a lusciously smooth dip. Yes, we know peeling skin off bean after bean sounds a bit fussy, but if there has ever been a time to try a “project recipe,” this is it. And after being inspired to give Ina’s Creamy Hummus recipe a try ourselves, we can confirm that it’s less tedious than it is therapeutic. You get into a flow of chickpea-peeling after a few minutes.5 Delicious and Easy Ways to Use Tahini (That Aren’t Hummus)She has a few other secrets up her chambray sleeve: A strong amount of garlic (twice as much as we usually toss into ourGarlic Hummus), plus a pinch of smoked paprika and dash of Tabasco. Then it’s time to combine all of the ingredients in a food processor and plate. In true cookbook author fashion, Ina’s garnish game is strong too. “Good olive oil,” a handful of reserved whole chickpeas and a shower of salty roasted Marcona almonds round out thepantry recipe.From there, all that’s left to do is round up some crudités and grab your cocktail, then head over to @InaGarten’s Instagramto await the next virtual cooking club adventure. As Ina would say, “How easy is that?”
Craving a way to mix up a ho-hum weeknight?Ina Garten, our dream quarantine buddy, recently took to Instagram to reveal the “perfect cocktail food,” which we can only imagine she enjoyed alongside asupersized martini. (We’ll have what she’s having, please.)
NBCU PHOTO BANK/NBCUNIVERSAL VIA GETTY IMAGES
According to Ina, herCreamy Hummus"takes a little more time than regular hummus but it’s so worth it! It’s light, silky smooth and topped with chickpeas, almonds and smoky paprika.”
How to Make Hummus from Scratch
Fear not, if you’re leery of dried legumes. Ina is not asking you to dig out thatlasts-a-lifetime bag of dried garbanzos. Instead, she just suggests boiling a couple cans of chickpeas in baking soda-spiked water to make it easy to remove their skins before processing into a lusciously smooth dip. Yes, we know peeling skin off bean after bean sounds a bit fussy, but if there has ever been a time to try a “project recipe,” this is it. And after being inspired to give Ina’s Creamy Hummus recipe a try ourselves, we can confirm that it’s less tedious than it is therapeutic. You get into a flow of chickpea-peeling after a few minutes.
5 Delicious and Easy Ways to Use Tahini (That Aren’t Hummus)
She has a few other secrets up her chambray sleeve: A strong amount of garlic (twice as much as we usually toss into ourGarlic Hummus), plus a pinch of smoked paprika and dash of Tabasco. Then it’s time to combine all of the ingredients in a food processor and plate. In true cookbook author fashion, Ina’s garnish game is strong too. “Good olive oil,” a handful of reserved whole chickpeas and a shower of salty roasted Marcona almonds round out thepantry recipe.
From there, all that’s left to do is round up some crudités and grab your cocktail, then head over to @InaGarten’s Instagramto await the next virtual cooking club adventure. As Ina would say, “How easy is that?”
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