Summer Hummus

This version of my hummus is dedicated to my cousin, Aaron, because we were talking last fall about hummus with more flavor.  I had also been thinking about it, so last fall when he visited, I began my experimentation on making a wonderful tasting hummus.

Hummus is something that I eat a lot of because I feel that it is healthy, particularly when you make it yourself.  Another great thing about making your own hummus is that you can make it for much cheaper (and in larger quantity) than you can buy in the grocery store.  I like the plain hummus with few spices and flavors, but in the past year I have been trying to come up with a hummus that I can make at home, but changes up the original flavors.  The flavor of this hummus comes from the vegetables that are in it, which add a nice depth of flavor without getting it all from spices.  Actually, there are no spices in here except a little salt to make the flavor pop.

Summer Vegetable Hummus
2 cans garbanzo beans, shelled
3 oz. marinated artichoke hearts with juice
2 oz. fresh spinach
juice from 2 lemons
3-4 Tablespoons tahini
salt to taste (I used about 1/2 teaspoon)
1-2 Tablespoons sweet onion
3 cloves garlic
3 small sweet peppers
2 Tablespoons olive oil
2-4 Tablespoons water (as needed to be able to mix in a blender)

The recipe is simple....shell the garbanzo beans, squeeze the lemons into a bowl, and throw everything into the blender.  I recommend starting with the liquids and spinach and a portion of the garbanzo beans.  Once you have a smooth consistency, then add everything else and add a bit of water as needed to get it to the texture you desire.  Then refrigerate for a cooler hummus or eat right away with pita bread or crackers.

Norwegian Baked Cheese Omelette

I have visited Norway a few times and each time I have been met with delicious food and hospitable people.  I never did eat this omelette there, but I can imagine eating it in one of the cafe's my friend took me to during my stays with her.  I have long dream of a cafe of those ranks in the U.S.  It was set on the shore of one of the waterways which lead to Oslo.  Just out of the distance on the water, you can just imagine Oslo there.  From this town as well you can take a ferry into Oslo, which we did take once.  The view in the morning from the cafe is crisp and clean in October, but on that weekend day, the cafe was filled with friends and family who were enjoying each others company while eating a sandwich or a pastry with coffee.  This omelette recipe also comes from Scandinavian Feasts by Beatrice Ojakangas.  Try it out and share with friends and family as I did when I served it...Hot from the oven with bread, juice and friends.

Norwegian Baked Cheese Omelette

4 eggs

¼ cup milk

½ teaspoon salt

2 tablespoon unsalted butter

4 whole green onions, sliced

1 cup cooked diced ham

1 red bell pepper, seeded and chopped thinly

8 ounces Jarlsberg cheese, cut into ¼ inch cubes

Preheat oven to 400F.  Whisk together eggs, milk and salt.  In a frying pan, melt the butter.  Add the ham, onion, and bell pepper and sauté over medium heat for 3-4 minutes, until the onions are bright green and the pepper is hot.  Pour the egg mixture over the sauté and sprinkle with the cheese cubes.  Bake for about 20 minutes until the egg mixture is set and cheese is melted.

Makes 4 servings