Hummus with Parsley | Blue Zones Greece | Mediterranean Diet

Today in the Blue Zones, we went to Ikaria, Greece with #childrenshospitalofphiladelphia 
These are some of the best shots from the picnic! 😂 thank you @connor.cooks for the delicious pickles that completed this summer lunch :)
The hummus recipe is the star here. It doesn’t include tahini(sesame seed paste) like many hummus recipes. It’s a lighter version, and uses parsley and red wine vinegar as flavor enhancers instead. 
The fixings on top are the modern day additions. Try some grated beet which are sweeter than the roasted kind. And top with tomatoes or carrots. These are « tartines » or open faced sandwiches to cut back on bread. Choose romaine lettuce leaves for the gluten-free approach.
This hummus is light and has more texture than tradition one. I really enjoyed it. From my kitchen to yours. 

Hummus with Parsley

* 1 can (15oz) garbanzo beans (chickpea), drained 
* 1 clove garlic, peeled
* 2 Tbsp. Chopped parsley
* 2 Tbsp. extra virgin olive oil
* 1-2 tsp. Red wine vinegar


In food processor, immersion blender or blender add drained garbanzo beans, ½ parsley, ½ oil and blend. Add 1-2 Tbsp. water or oil if the motor needs help running. Process until smooth but a few beans can be seen.  Top with red wine vinegar, remaining oil  and parsley. Enjoy with sourdough bread like the Ikarians do or with fresh cut veggies.

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Arancini!!! Thank you Silvana for sharing this family recipe with me. Silvana and I baked our way through Le Cordon Bleu and helped each other get through a rough winter. Cooking with her again took me right back to our small Paris apartment testing recipes and drinking tea together. . Today, Silvana shared a home-warming dish and Italian classic loved by all. Fried rice balls stuffed with cheese. . Okay, it’s not Blue Zones, but I had to learn how to make this! This is my first time making this dish and will go in the family recipe collection. You can freeze them and serve them as appetizers when guests come over or quick dinner with a salad. It’s really worth making. . Arancini by @pardonmyfrenchmacarons (Makes about 13 balls) . * 2 cups Arborio (or calrose) rice * 1 cup Parmesan, grated * 3 eggs * Dash of garlic powder * 1/2 cup mozzarella cheese (can use sticks), cut in small cubes * ½ cup panko or breadcrumbs * 1-2 cups grape seed or sunflower oil for frying For sauce * 1 container cherry tomatoes * 2 shallots, sliced * 2 T extra virgin olive oil * Pinch red pepper flakes * Pinch salt * Few leaves of basil 1. To make arancini, cook 2 cups rice according to package directions. Add a pinch of salt before covering rice. Cook and then let cool at least 10-30 minutes. 2. When rice is just warm, add Parmesan cheese and mix really well to melt cheese. Then, add in eggs and garlic powder. Mix well. 3. Gather a palm full of rice and flatten. Add a piece of mozzarella cheese in the middle then gather rice to enclose the cheese. Use pressure to compact the rice well. 4. Once ball is formed, place in panko crumbs in a shallow dish and set rice ball on a plate. Continue with remaining rice. 5. In a shallow pan, add oil halfway up pan. Heat oil. Drop a breadcrumb. When it sizzles a lot the oil is ready. Place rice balls in the oil and fry a couple minutes. Turn to get all sides golden brown. Test one for doneness by cutting it open. If cheese melts, they are done. Place on plate lined with paper towel to drain excess oil. 6. To make sauce, heat all sauce ingredients except basil in pan and cook a couples minutes or until shallots are softened. Then add basi

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