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Recent Posts

Creamy Carrot Soup

Creamy Carrot Soup

Experimenting with food gives me a chance to learn something new every day. I’ve been playing around with a carrot soup recipe for over a year, adding or taking away ingredients each time I whipped up a batch. The goal was to come up with […]

Basic Guacamole

Basic Guacamole

On a busy week, my quest for the perfect avocados usually begins with a quick search for a ready-to-eat selection from an online grocery service. I don’t get my hopes up when my food delivery arrives. I know ripe avocados are hard to come by, […]

Turkey Burgers

Turkey Burgers

Nothing can replace a good old-fashioned burger but for those looking to cut back on red meat, turkey is a good substitute. There are two tricks to this recipe: Worcestershire sauce and flipping only once to avoid dry patties. Adding a mild cheese like Monterey Jack […]

Shortbread Cookies

Shortbread Cookies

The shortbread cookie has a history dating back to medieval times, when leftover dough from bread making dried out in a low oven until it hardened and was called biscuit bread, or “twice cooked” bread. Today there are a few variations of the shortbread and […]

Stuffed Dates

Stuffed Dates

My recipe for stuffed dates is so effortless you’ll want to make them over and over again. The recipe consists of three simple ingredients: dates, crumbles feta, and wildflower honey. Line a baking sheet with parchment paper and preheat oven to 350 degrees. Slice dates […]

Chocolate Chip Cookies

Chocolate Chip Cookies

A long time ago in a memory far, far away… My mom preheated the oven. She cut into a yellow tube containing cookie dough, sliced through the dough with a knife, arranged on a baking sheet, and baked the dough. She placed a plate of […]

Butternut Squash and Orange Salad

Butternut Squash and Orange Salad

Recipe testing has it’s good and bad days. On a good day, a dish will turn out exactly the way I want. On a bad day, I’ll forget to buy the one ingredient needed to make the dish extra special. I’ve learned not to stress […]

Baked Honey Chicken with Brussel Sprouts

Baked Honey Chicken with Brussel Sprouts

Hey everyone! First and foremost, thank goodness for IG! I deleted all my meal prep photos by accident, but you can find my step-by-step instructions on how to make many of my dishes on my Instagram account, @melsdishes! Baked honey chicken is my all-time favorite healthy guilty […]

Crispy Oven Baked Chicken

Crispy Oven Baked Chicken

Over the years I’ve learned to make fried chicken a couple of different ways, but there is only one recipe I seem to get right all the time, no complicated batters or deep fryer required. With fifteen minutes prep time and about 35-40 baking time, […]

Chicken & Pineapple Lo Mein

Chicken & Pineapple Lo Mein

Pineapples can be intimidating. I almost sliced my thumb off the first time I tried to cut a pineapple, and have an amazing scar to prove it. I blame a dull knife and lack of pineapple experience. That was ages ago. Since then, I found that showing […]


Highlight Post

So Basic Hummus

So Basic Hummus

When I started making hummus a decade ago, I knew my recipe needed work. Back then, I used an old wooden mortar and pestle to mash my garbanzos and never added additional seasoning. In an attempt to eat healthier, I had stopped using salt in my cooking. Shortly after my sodium strike, I realized that foods taste so much better with the right amount of herbs and/or spices. My recipe for hummus is simple and doesn’t require lots of salt. In fact, it doesn’t need salt at all. Tahini adds a nutty flavor to the hummus, while lemon juice gives it a bit of zing. Serve as a dip with veggies or pita chips, or spread on a 10″ tortilla and add grilled carrots and peppers to serve as a veggie wrap.

Serves 4-6 

2 cups canned chickpeas, drained, liquid reserved

1/8 cup tahini (ground sesame seeds)

4-6 teaspoons fresh lemon juice

2 teaspoons sea salt (optional)

2 teaspoons extra virgin olive oil, for drizzling

 

Add chickpeas to food processor and process for about 30 seconds, one cup at a time. Pour 1/4 cup of preserved liquid over chickpeas and continue to process for about 30 seconds. Add tahini and lemon juice. Start with 4 teaspoons, then add 1-2 more for hummus that’s more on the tangy side. Add salt for additional flavor. Transfer to a small bowl or plate and drizzle olive oil on top.

 

Tip: Don’t have a food processor?! Use a blender and work the chickpeas in small batches. Mortar and pestle your thing? Use it, but be warned- your elbows and arms will ache after!