I make a handful of staples each week: a roast chicken, bone broth (check out my new cookbook on Broth and Stock), no-knead sourdough bread, homemade yogurt, milk kefir, Jun tea, avocado oil mayonnaise, and hummus. It’s these staples that I always have on hand to help us fill out the week.
Broth gives us a week’s worth of soups and sauces. Yogurt and kefir make for quick breakfasts, served with fruit or blended into a smoothie. Jun, with its effervescent notes of green tea and honey, is pleasant to sip on throughout the week. I slather the mayonnaise on sandwiches and blend it into creamy dressings like Kefir Ranch Dressing.
And hummus? Hummus is that go-to snack that’s always there, in the fridge, ready to pull out when my 10-year old comes home from school, or when we visit friends for dinner and I need a last minute addition to the table. For the most part, we aim for vibrantly flavored hummus – chickpeas blended and spiked with lemon and green herbs, or sprouted with garlic and jalapenos, or mixed with toasted pine nuts and kalamata olives.
Sriracha Hummus
Lately, we’ve enjoyed Sriracha Hummus – chickpeas, garlic, sriracha and smoked paprika whizzed together in a food processor. The garlicky sweet heat of sriracha blends beautifully with the earthy notes of chickpeas.
I like to make my hummus from dried chickpeas, avoiding canned chickpeas. The flavor is superior: fresher and richer without the tinny, metallic undernotes you find in canned foods. It takes a little more planning to work from dried chickpeas than canned, of course, but not much more effort. A good soak overnight with a pinch of baking soda, which helps to make them more digestible, and boiling them until soft on the stovetop or using a pressure cooker (like this one) is worth the effort.
The Goodness in Chickpeas (and other pulses)
We eat a fair number of pulses (read more about what pulses are here): they’re inexpensive, they’re loaded with micronutrients and they’re packed with resistant starch – all good news.
Sriracha Hummus
Ingredients
- 1/2 cup dry chickpeas
- 1/4 teaspoon baking soda
- 4 cloves garlic smashed
- 3/4 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/4 cup roasted sesame tahini
- 2 tablespoons sriracha
- 1/4 cup extra virgin olive oil
- 2 tablespoons water
Instructions
- Pour the chickpeas into a bowl, cover with warm water by two inches and then stir in the baking soda. Let the chickpeas soak, covered, for 18 to 24 hours. Drain them and rinse them well.
- Dump the soaked chickpeas into a stockpot or Dutch oven, cover them with plenty of water and boil them over high heat until softened, about 1 1/2 to 2 hours. Drain the chickpeas, and allow them to cool to room temperature.
- Place the chickpeas, garlic cloves, salt, smoked paprika, tahini, sriracha, olive oil and water into a food processor, and process them together until they form a smooth, velvety paste.
- Serve immediately with vegetables, or store in an airtight container in the refrigerator for up to a week.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
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After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
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#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
I was wondering if you changed this recipe. I have used this recipe hundreds of times and even had it in my recipe box, but I gave it away knowing I could come back here and get the recipe. I seem to remember a lot more chickpeas. . . .
Hi Crystal,
I did recently change the recipe to cut down on the total volume. You can find the original here: https://web.archive.org/web/20180309233648/https://nourishedkitchen.com/sriracha-hummus/