Traditional Middle Eastern Hummus
Hummus made from scratch is easy, cheap, and the quality is far better than what you can find at the grocery store. I personally love to make a batch of traditional hummus, scoop out half from the processor, and then add additional spices or veggies for some extra FLAVOR and FUN. Then I have two flavors in one single batch. Alternatively, you can make a whole batch of beet hummus if you want (recipe below). Also, hummus freezes wonderfully! If this batch is too much hummus, put half in the freezer for another warm Summer day. 

Makes about 3 cups (serves 4-6)

INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans (smaller chickpeas)
1 1/2 teaspoons baking soda, divided
1/2 cup tahini paste (organic toasted)
Juice of one large lemon (~3-4 tablespoons)
3 garlic cloves, coarsely chopped
1 teaspoon Real sea salt 
Extra virgin olive oil
Maldon's Salt (optional, but almost necessary in my opinion)

Other Add In's If Desired
Fresh Herbs (oregano, thyme, rosemary, etc)
Spices (chipotle, cumin, curry, etc) 
Steamed or roasted beets or carrots

​Additional Toppings
Smoked paprika (optional)
Roughly chopped parsley (optional)

DIRECTIONS
Place the chickpeas into a bowl and cover with double their volume of cold water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse.

Place the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer on low for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking if necessary to keep them immersed. Strain the chickpeas and retain a little of the liquid. Alternatively, you can cook the chickpeas in the InstantPot on high pressure for 8 minutes. Then let the pressure naturally release for ~10 minutes, then release the vent manually. 

Transfer the warm chickpeas to a food processor, add the tahini, 1/4 cup lemon juice, garlic, and sea salt. Process for 1-2 minutes, or until totally smooth. Add some of the cooking liquid if additional liquid is needed and process again. You want the mixture to be very soft and smooth. Taste and add more salt if you like. Keep warm. At this point if you want to make a half/half batch, transfer half of the traditional hummus into a glass container. Then add 1-2 steamed medium beets for a beet hummus, some roasted carrots for carrot hummus, or 1-2 tablespoons chopped fresh herbs (like oregano, thyme, rosemary, etc) to the processor and blend until smooth. Sometimes I like to add some chipotle powder or smoked paprika to my beet hummus or some cumin to my carrot hummus. There are so many wonderful ways to adapt the traditional hummus recipe!

To serve, place some of the warm hummus on a plate, and drizzle with olive oil and add a pinch Maldon's Sea Salt. Sprinkle with paprika and fresh parsley if desired. If the hummus has cooled down already, then reheat for 30-60 seconds in the microwave, stir, and add toppings. 

Adapted by Selva Wohlgemuth, from Plenty by Yotam Ottolenghi

Pretty in Pink Beet Hummus 
Makes about 4 cups (serves 4-6)

INGREDIENTS
1 cup dried Pedrosillano café garbanzo beans 
1 ½ teaspoons baking soda, divided
2 medium steamed red beets, peeled and quartered
½ cup tahini paste (organic toasted)
Juice of one lemon (about 3-4 tablespoons)
3 garlic cloves, coarsely chopped
1 teaspoon Real sea salt
¼ teaspoon chipotle powder (optional)
Extra virgin olive oil
Maldon's Sea Salt

DIRECTIONS
Place the chickpeas into a bowl and cover with double their volume of cold water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse. 

Place the soaked chickpeas and remaining ½ teaspoon baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer on low (very gently) for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking if necessary to keep them immersed. Strain chickpeas when done. 

Transfer the warm chickpeas to a food processor and add the beets, tahini, lemon juice, garlic, sea salt and optional chipotle powder. Process for 1-2 minutes, or until totally smooth. You want the mixture to be very soft and smooth. Taste and add more salt if you like. Keep warm. 

To serve, place some of the warm hummus on a plate, and drizzle with olive oil. Sprinkle with Maldon's sea salt.

Note: For how to instructions on steaming beets check out this recipe for steamed beet salad.

Are you a hummus fan too? What is your favorite version hummus? Share below!

Eat Happy,

Selva

Blood Building Liver Paté
Liver is nature's multivitamin rich in iron and B vitamins (and other vitamins/minerals), which are essential for building red blood cells. Making paté is an easy "beginner" way of eating liver. I highly recommend using pasture-raised chicken livers for quality and delicate flavor. Beef and lamb livers are more potent in flavor and may be too intense for liver beginners. But that being said, you can use whatever pasture-raised liver you have available. 

Serves 8
Time: 30-45 min 

INGREDIENTS
½ cup (1 stick) salted grass-fed butter (plus more for topping if desired)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon fresh sage (or 1/4 teaspoon dry), finely minced
1 teaspoon fresh thyme (or 1/4 teaspoon dry), finely minced
1 teaspoon fresh marjoram (or 1/4 teaspoon dry), finely minced
1/4 teaspoon ground allspice
1 pound trimmed and evenly diced pasture-raised chicken/beef liver (see note)
Optional: ~1/4 cup bourbon/cognac (one single shot bottle or 50ml) - may replace with 2 tablespoons balsamic vinegar
2 tablespoons half and half (or heavy cream)
1/4 teaspoon sea salt (plus more to taste)
Fresh ground pepper

DIRECTIONS
In a large skillet, heat the butter over medium heat until melted. Reduce heat to medium low and add the onion. Sauté 5 minutes. Then add the garlic, herbs, and allspice. Sauté another 5 minutes or until the onions are soft and glassy. 

Add the liver and cognac (or 2 tablespoons balsamic vinegar) to the pan and cook until no longer bloody, but still slightly pink inside, about 2-3 minutes per side depending on the thickness of the liver. Turn off the heat and allow the mixture to cool a little bit, about 15 minutes.

Transfer the cooked liver mixture into a food processor. Process the mixture and add the half and half (or cream), sea salt, and ground pepper. Process until velvety smooth, be patient! If membranes were not trimmed, then there will be a bit of a chewy texture in some bites. Taste and adjust salt and pepper as desired.

Using a spatula, transfer the liver paté into a ceramic or glass container (s). Smooth the top with the spatula and top with optional melted butter/ghee for presentation. Refrigerate and eventually the butter topping will harden. The pate tastes best if allowed to sit in fridge for 1-2 days prior to serving. 

Note: Rinse liver prior to starting prep. Then trim the liver by removing as much of the white membrane/connective tissue as possible using a sharp kitchen scissor or knife. This will ensure a creamier paté. Chop into even sized pieces before cooking.

You can easily freeze the paté and thaw for use later. I like to divide the liver pate into a larger ceramic dish for immediate consumption, and the rest into a silicone food tray to make individual servings. I place this into the freezer, and once frozen, remove from silicone food tray and place into a sealable container and keep frozen until later use. Remove from freezer and place into a glass/ceramic dish and allow to thaw 30 minutes on counter or 1-2 hours in fridge.