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Yotam Ottolenghi & Sami Tamimi's Basic Hummus recipe from Food52

Yotam Ottolenghi & Sami Tamimi's Basic Hummus recipe from Food52
Related:  Spreads

Butternut squash and tahini spread recipe, plus batata harra | Yotam Ottolenghi Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus. Photograph: Colin Campbell for the Guardian Butternut squash and tahini spread (V) Tara Wigley, who assists me in my recipe testing, emailed me about this one with "I could eat this by the bucket" in the subject field. And she's right – once you start eating it, it is hard to put aside. Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. 1 very large butternut squash, peeled and cut into chunks (net weight 970g) 3 tbsp olive oil 1 tsp ground cinnamon ½ tsp salt70g tahini paste 120g Greek yoghurt 2 small garlic cloves, peeled and crushed 1 tsp mixed black and white sesame seeds (or just white, if you don't have black) 1½ tsp date syrup 2 tbsp chopped coriander Heat the oven to 180C/350F/gas mark 4. Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Batata harra (V)

Strawberry & Chocolate Nachos | Our Best BitesOur Best Bites I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. When it’s nice and melted, you can start drizzling. in an artistic-meets-haphazard sort of way chocolate + strawberries = good. The finishing touch is a few dallops of whipped cream.

Minty Pea Purée on Toast Recipe Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 110 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This dish is pure springtime comfort. Serves 4 people (2 slices toast per person) 3 tablespoons olive oil, divided 1 large shallot, thinly sliced 1 clove garlic, minced 3 cups fresh or thawed frozen green peas 1 1/2 tablespoons lemon juice 1 teaspoon lemon zest 1/2 to 3/4 teaspoons salt, to taste Black pepper, to taste 1/4 cup mint leaves 8 slices whole-grain toast Heat a tablespoon of olive oil over medium heat in a skillet or a sauté pan. This recipe is a Community Pick! More Great Recipes: Rice & Grains|Vegetables|Appetizers|Snacks 💬 View Comments (0) Share this Recipe Tweet this Recipe

Oven-Dried Apple Chips {Two Ways!} | Our Best BitesOur Best Bites Raise your hand if you hear the phrase “Mom I’m huuuungry” about 437 times a day. How children with such tiny tummies, who seemingly eat all day long can be in a constant state of hunger is beyond me. And I even cook for a living! The one thing that fortunately never lacks in our house is food, yet they seem to always need a snack. One thing I care a lot about is having healthy snacks around, for both the kiddos and the grown-ups, because we are definitely a family of snackers. And while my kids love to eat fruit, it’s always a bonus when they don’t realize they’re eating something healthy. These are pretty darn easy, and although they do take quite a bit of time to cook, the actual work you have to put in is less than 5 minutes. You’ll need these thinly sliced, and it’s also helpful to have then evenly sliced. You don’t have to put a darn thing on them- they’re great baked up plain, but a little sprinkle of cinnamon is great too. My kids’ favorite, however, are fruity apples!

Spiced Sweet Potato Hummus Did everyone [From the US] have a wonderful long weekend? Are you all busy Cyber Monday shopping for the best holiday deals instead of working right now? Don’t worry. I won’t tell! I would be as well but I spent all my money on Black Friday (yup – I’m one of those that goes out at Midnight to save myself 50 bucks). Oh! Anyhow, wanna talk hummus? Impress your guests at your next holiday party with not only homemade crackers but homemade dip as well! Adapted from Spoon Fork Bacon 1 large sweet potato, cubed2 cups cooked chickpeas (I made mine from dried beans but feel free to use canned)4 Tablespoons tahini2 Tablespoons olive oil (you may need more if the hummus comes out thick)2 garlic cloves, mincedJuice from 1/2 a lemon1 Tablespoon cumin1 teaspoon srirachadash of nutmegdash of cinnamonSalt/Pepper to taste Bring a large pot of water to a boil. In a large blender or with a food processor, blend all the ingredients together until a desired consistency is reached.

Jennie Cook's Zucchini Butter recipe on Author Notes: Whenever you come home a bundle of squash, this is the best, purest way you can distill it. (And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.) It turns out zucchini wants to be butter. Makes about 2 cups 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4 cup olive oil or butter 2 minced shallots, garlic, or combination of both Salt and pepper Coarsely grate the zucchini. This recipe is a Community Pick! Popular on Food52 and Provisions

Artichoke and green olive tapenade Jarred artichoke hearts in oil are very expensive, but you can do a great approximation by using tinned hearts in brine. Just drain them, pat with kitchen paper to soak up the excess liquid and place in a bowl with olive oil, oregano or thyme, salt, pepper and some dried chilli flakes. Cover and leave in the fridge for a few days. This is what I use to make the following tapenade. 150g artichoke hearts 35g green olives, pitted 30g blanched almonds 1 small clove garlic, crushed pinch of chilli flakes (optional) juice of ½ lemon 75ml extra-virgin olive oil Put everything but the olive oil in a food processor with some seasoning. Blitz and add the olive oil in a steady stream. Scrape into a jar or bowl, cover and keep in the fridge for up to three days. This is lovely as a dip, or served on crostini with shavings of pecorino. More delicious dips and relishes Tomato, parsley and pomegranate relish Hot pepper relish Moroccan carrot purée Beetroot, garlic and walnut purée

zucchini parmesan crisps Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!), why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? I was suspicious — ever-mushy and damp zucchini? I hope it goes without saying that we all need some crunchy, slightly salty chips from time to time. Crunch, crunch. Rosh Hashanah: The Jewish new year arrives so early this year, it’s downright perplexing how I’m eating strawberry summer cake in the same week that we’re supposed to indulge in apples and honey. Three years ago: Peach ShortbreadFour years ago: Tomato and Corn PieFive years ago: Crisp Rosemary FlatbreadSix years ago: Spicy Soba Noodles with Shiitake Zucchini Parmesan Crisps Adapted from Ellie Krieger

Half Baked Harvest - Made with Love Doesn’t this hummus just make you want to smile? It’s that vibrant color that gets me every time. I mean, I know it’s just hummus and all, but all that color just makes me SO happy. PLUS, this really isn’t just any old hummus. This hummus will solve all your days problems and then some. For example, Monday I had to take Asher to school… that right there should tell you there will be problems ahead. I somehow managed to get her fed, dressed, hair brushed, bundled up and out of the house all on time, but then we hit a mini traffic jam getting off the highway and that made us about one minute late. This hummus + thawed naan from the freezer = LUNCH I was pumped. As a treat for ourselves, we made cookie dough, ate the cookie dough, drank cold goat’s milk and called the day DONE… or well, Asher’s day was done. Rambling over, point is, this roasted beet hummus has the potential to be the highlight of your day. AND this would be a great healthy super bowl snack as well! Okay and done. PS.

Mozzarella in Carozza (Fried Mozzarella Sandwiches) Enlarge Credit: Todd Coleman SERVES 4 Ingredients Canola oil, for frying6 oz. sliced mozzarella8 slices white sandwich breadKosher salt and freshly ground black pepper, to taste½ cup flour2 eggs, lightly beaten1 cup plain bread crumbs Instructions Pour oil to a depth of 2″ in a 6-qt. untitled Pain au Chocolat (Chocolate Croissant) Enlarge Credit: Todd Coleman MAKES 18 CROISSANTS 1 tbsp. yeast½ cup milk⅓ cup sugar1½ cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and cooled1 tbsp. powdered milk1 tbsp. kosher salt4 cups flour18 ½"-wide x 3"-long bittersweet chocolate bars1 egg mixed with 1 tbsp. water, for egg wash 1. Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. 2. 3. 4. See all 150 classic recipes featured in our 150th issue »