Sunday, November 25, 2012


I finally figured out how to cook them. Soak for 24 hours. It takes about an hour and 15 to cook. Bring to a boil, no salt and simmer partially covered. Leave a tiny space between the lid and the pot. It is the difference between simmering water and water that stands still. When they are cooked they kind of stop simmering and  the water stands still although you did not change the gas setting. Not sure about this one. I made chickpea and roasted pepper salad with them. Recipe is here as expected I added a little more capers. I used overfilled 3 table spoons and added the garlic to the dressing and let it sit. I do not have a photo.

Hummus Recipe 

I can actually say adapted from
I cooked the chickpeas for 1:45 and did not soak them, I had them under a lid on low heat. No soda or salt.

1 cup cooked chickpeas (cooked for 1:45 hours)
1 tbs lemon juice
3 tbs tehina
1/2 tsp salt
2 garlic cloves
parsley (optional) 
5 tbs hummus water

Sunday, November 11, 2012

the smitten kitchen cookbook

wild mushroom tart
salted brown butter crispy treats
broccoli slaw

What can I say. I am addicted to the crispy treats and the filling of the mushroom tart is spectacular.

Sunday, November 4, 2012


This is from
They are quite good. I added a filling.