HUMMUS HUMMUS HUMMUS

I FINALLY DID IT. I MADE HUMMUS. HOMEMADE. FROM SCRATCH. 

And let me say this to remind myself in the future.. it is SO much better from scratch. Future Ali, I know you won't make this all the time because it is time consuming BUT it's so worth it. Stop buying that stuff from the store and make it homemade.

Here's what you need:

1/4 cup tahini

3 tbsp fresh lemon juice

3 tbsp olive oil

2 cloves garlic (maybe less depending on how much you like garlic)

1/2 tsp ground cumin

1/2 tsp salt

1 1/2 cups of canned chick peas

Some liquid from the canned chick peas

Sprinkle of paprika

Sprinkle of chopped parsley

1. Boil chick peas (on simmer) for 10 minutes till soft.

2. Combine chick peas, tahini, and other ingredients in a food processor and puree.

3. Place in a bowl, sprinkle with paprika, parsley, and some whole chick peas.

Apple Blueberry Cobbler

Ingredients:

1 tablespoon butter, melted

9 gingersnap cookies, crushed

FILLING:

4 large peeled apples (better tart)

1 tablespoon butter

3/4 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3 cups fresh blueberries

1 tablespoon lemon juice

TOPPING:

1 cup all-purpose flour

3 tablespoons brown sugar

6 tablespoons cold butter.

Directions:

1. Spread butter over the bottom of an 8-inch square baking dish. Sprinkle with gingersnap crumbs, press down gently. Set aside.

2. Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat, cool for 10 minutes. Combine the sugar, cinnamon and ginger, sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle with lemon juice, toss gently to mix well.

3. For topping, combine flour and brown sugar in a bowl, cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). Bake at 350 degrees F for 35-40 minutes or until bubbly. Enjoy!