Spicy Red Chili Hummus and Armenian Lavash Crackers

If you love hummus this post is for you! 

I didn't realize just how simple it was to make your very own hummus until I tried it. And whats better is that you can customize it with whatever ingredients you love! ( I love, love spicy red chili : j )

To go along with your yummy, creamy homemade hummus, bake off a batch of easy-to-make Armenian Lavash Crackers - Amazing!

Keep reading for a quick and healthy snack that anyone can make! 

Spicy Red Chili Hummus

• 
  
• * from Martha Stewart
• 2 cans (15.5 ounces each) chickpeas
• 1/3 cup fresh lemon juice
• 1/4 cup tahini
• 2 cloves garlic, chopped
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons coarse salt

Directions

Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor/blender. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Before blending also add your favorite ingredients - roasted peppers, red chili, parsley, etc...

Refrigerate while baking crackers

Armenian Lavash Crackers 

* from Epicurious

1 package dry yeast

1 teaspoon salt

2 Cups all-purpose flour

1 1/2 Cups warm water

2 Cups whole wheat flour
toasted sesame seeds

Directions

Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt.

Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.

Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball.

Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours.

Punch down and let rise again until doubled, about 30 minutes.

Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.

Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400 degrees F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.

Run palest side under hot broiler until lightly browned.

Cool and store in dry place.

A Perfect Pair!

Homemade Series #4 - Ghee (Clarified Butter)

Have you ever tasted ghee or clarified butter?

If you haven't stop what youre doing and try this. There is nothing in this world that tastes like pure, rich, clarified butter.

It is a sinfully indulgent staple in Indian homes and gives Indian food a special "just cant put my finger on what that ingredient is but I love it" taste.



Heres what you need:

1. Unsalted Butter
2. A pot
3. A wide mouth bottle with a top
4. Slotted spoon
5.Sieve


Heres how you make your very own!

1. Melt unsalted butter in a pan
2. Allow mixture to come to a low boil and then turn the stove down to let the butter simmer. Be sure to watch the butter carefully as it can burn/scorch and turn a nasty bitter brown color.
3. The milk solids from the butter will start to slowly rise to the top. With your slotted spoon you can carefully start to skim off what you can but if you dont get all of it dont worry. Whats left at the bottom is ghee!
4. Once the butter separates you will notice a rich, nutty aroma develop. At this point carefully pour the melted, separated butter through the sieve into the glass jar.
5.The ghee will turn back into a semi solid at room temperature and is ready to spread onto anything you like! YUM!