Two Insanely Delicious S'mores Recipes
Tue, 23 Jul 2019 - Recipes & food
Try these original riffs on the campfire classic from our new book!Read more
Kat Odell, author of Unicorn Food, is sort of obsessed with this hummus. Right off the bat, there’s way more acid in this recipe than in traditional hummus; the extra lemon juice makes sense because it brightens the savory tahini, as does the salt. Serve this beside a beautiful crudité assortment fresh from the market.
Makes about 1-3/4 Cups
Combine the chickpeas, beet, lemon juice, garlic, tahini, olive oil, filtered water, coriander, and salt in a food processor or blender and process until the mixture is smooth and bright pink, about 2 minutes. Season to taste with salt. Scrape the hummus into a bowl and sprinkle with black sesame seeds if desired.
Beet Hummus will keep, in an airtight container in the refrigerator, for 2 days.
Mon, 08 Apr 2019 - Recipes & food
Get cooking this spring with a recipe from Alana Newhouse's new book, The 100 Most Jewish Foods!Read more
Fri, 02 Nov 2018 - Recipes & food
From appetizers to side dishes to the main course, this Thanksgiving feast is sure to delight guestsRead more