5-Minute Hummus

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Tip: This dip can be refrigerated in an airtight container for up to 4 days.

Yogurt, Dill & Walnut Dip

Sounds good...hope to try soon!
Combine 2 cups of Greek yogurt, 1 clove garlic (chopped), 1/4 cup chopped walnuts, 1/4 cup chopped dill, and 1/2 tsp kosher salt.
Serve with carrots, cherry tomatoes or blanched green beans.

Simple Sauces

CREAM SAUCE
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/4 tsp kosher salt
1/2 tsp black pepper
1 cup grated Parmesan
Mix ingredients in a saucepan over medium heat.

BASIL PESTO SAUCE
1 small garlic clove
1/4 pine nuts
3 cups fresh basil leaves, washed
1/2 tsp kosher salt
1/4 tsp black pepper
2/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
Combine and pour over steaming pasta.

OLIVE OIL and GARLIC SAUCE
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/4 cup pasta cooking water
1/2 tsp crushed red pepper flakes
1 1/4 tsp kosher salt
1 cup flat-leaf parsley, roughly chopped
Heat the oil in a saucepan. Add garlic and stir for 30 seconds, making sure it doesn't brown. Add pasta water, red pepper, salt and parsley and bring to a boil.

POMODORO
1 Tbs olive oil
2 cloves garlic, sliced
1 28-oz. can whole peeled tomatoes, including liquid
1 tsp kosher salt
1/4 tsp black pepper
1 tsp sugar
12 fresh basil leaves, torn
Heat oil in saucepan. Add garlic and cook until light brown, about 1 minute. Add the tomatoes and juice, salt, pepper and sugar. Bring to a boil. Reduce heat and simmer , crushing tomatoes with a wooden spoon until sauce thickens slightly. Stir in basil.

Grainy Mustard Sauce

1 cup heavy cream
3 Tbs chicken broth
1/4 cup coarse-grain mustard
2 Tbs chopped fresh tarragon
1/4 tsp kosher salt
1/4 tsp black pepper

Whisk together all the ingredients in a large skillet over medium heat. Bring to a gentle simmer. Cook until the sauce has thickened slightly about 3 minutes. Pour over beef, chicken or pork.