Smooth Garlicky Hummus

So apparently the secret to delicious, super-smooth hummus is to peel the chickpeas before blending them. It sounds pretty obvious when you think about it, doesn't it?

Don't worry. Peeling chickpeas is no where near as labor intensive as it sounds. It's more squeezing them gently until they pop out of their skins. Kind of satisfying really.

Just crack on some soothing tunes and spend about fifteen to twenty minutes doing chickpea meditation. It will actually improve your day.

Personal legume philosophies aside, I love garlic. I'm talking about raw garlic. That peppery bite and the lingering, vampire-banishing breath. I know it's not for everyone (and the amount of garlic here can easily be cut to suit less enthusiastic tastes) but this recipe is all about packing a garlicky punch.

It's incredibly simple, relying on just a few flavors and that sinfully smooth texture that keeps you coming back for more. I skipped the crackers and ate it with a spoon. No regrets.

Smooth Garlicky Hummus
1 15 oz can chickpeas/garbanzo beans, drained and peeled
water, as needed
2-3 garlic cloves, minced
3 teaspoons lemon juice
1 tablespoon sesame oil (or tahini if you have it)
1 1/2 teaspoon cumin
a pinch of salt
olive oil and cayenne for garnish

Pulse the chickpeas in a blender or food processor until smooth, adding a little water if they're too dry. Add the garlic, lemon juice, sesame oil, cumin, and salt and blend until thoroughly combined. Taste and adjust the seasoning to suit your preferences.

Once everything is blended and the mixture is smooth and creamy, spoon into a bowl and drizzle with a little olive oil and a sprinkle of cayenne.

(Expat)riotism: Lemon Cheesecake with Blackberries

On the Fourth of July two years ago, I was on a plane, flying back home across the world. 9 hours of appreciating my international lifestyle. Last year on the Fourth I was in London with a head cold, trying to get as much sleep as possible before heading to Paris with a friend for two weeks of adventures in France. This is my third year away from America-- far from the barbecues, fireworks, and flags-- and I decided that this year I would make a gesture (however token) in support of the Independence of my nation. Something celebratory would be baked.

I believe the tradition for Flag Day is to bake a pie. A suitably American delicacy, no doubt, and one that offers endless possibilities. But I didn't bake a pie, I made a cheesecake.

A really scrumptious, lemony cheesecake, piled with tasty, tart blackberries. My first ever cheesecake.

And I think it turned out rather well.

Happy birthday, America!

Recipe: 

Lemon Cheesecake
(for a 7" cheesecake, adapted from the "Joyful 7 Inch Creamy Cheesecake" recipe)
1 1/4 cups cookie crumbs (I used Digestive biscuits but graham crackers would also work. Or whatever cookie strikes your fancy...)
75 grams butter (5 tablespoons) melted
450 grams cream cheese (16oz)
1/2 cup sugar
2 eggs
2 tablespoons whipping cream
2 tablespoons yoghurt
zest of one lemon (this can be omitted to make a plain vanilla cheesecake)
1 teaspoon vanilla extract

Stir the cookie crumbs into the melted butter and press into the bottom of a 7 inch spring-form pan to form the crust, going about 1 inch up the sides. Bake for 10 minutes at 180° C (350° F) and then remove from the oven.

For the filling, cream together the cream cheese and sugar (if it's come straight out of the fridge, the cream cheese might need to be softened first with little time in the microwave). Gradually add the rest of the ingredients, mix them thoroughly.

Pour the batter mixture into the crust, smoothing the top flat, and bake for 50-60 minutes at 165° C (325° F). The center of the cheesecake will still look pretty wobbly but that's just because it hasn't set yet. Now turn off the oven and, with the door propped open, leave the cheesecake to cool inside for another hour. Then remove it to a cooling rack to cool completely before refrigerating it (still in the pan) for at least 6 hours or overnight.

When you're ready to serve it, carefully loosen and lift away the spring-form sides of the pan. Top with a heap of blackberries (or your choice of garnish!)