Roasted Garlic Hummus

On February 16, 2023February 16, 2023 By Julie Laing | Twice As TastyIn Ingredient, Using2 Comments

You can’t go wrong with the classic pairing of pita bread and hummus. Although hummus has become popular enough to earn cold-case space in most grocery stores, your homemade Pillow Sourdough Pita deserves a homemade spread. Fortunately, you can easily whip up a batch in minutes in your kitchen, as I share this week in my Twice as Tasty column for the Flathead Beacon.

For maximum flavor and creaminess in my hummus, I use roasted garlic, a little Homemade Yogurt, and home-cooked dried chickpeas. My hummus is still ready in minutes because I always have a stash of roasted garlic and fresh yogurt in my fridge for all sorts of uses. Then I’ll cook up a large batch of beans for a couple of meals and throw in an extra 2/3 cup of dried beans to pull out for hummus. But for spontaneous hummus, I always have a can or two of low-sodium chickpeas in my pantry.
Learn to make Roasted Garlic Hummus

Kitchen Favorites: Garlic Rocker

On December 5, 2022December 13, 2022 By Julie Laing | Twice As TastyIn Topic, UsingLeave a comment

When I was asked to test an array of garlic presses last year, I hadn’t expected to keep any for my own kitchen. I grow and use piles of garlic; I’m just comfortable rock-chopping it for Sourdough Garlic Knots, slicing it for Spanish Shrimp in Garlic Oil, and roasting and squeezing it onto everything. When I owned a garlic press, it just took up space in my utensil drawer, sitting unused far too long before I gave it away.

Then, when I’d finished testing garlic presses, the look, feel, and easy use of the Joseph Joseph Garlic Rocker made it hard to give up. So I tucked it into my utensil drawer, determined to make it useful enough to justify its position in my tiny kitchen. And I’ve done just that, as I share in my latest piece for The Spruce Eats.
Learn about choosing and using garlic rockers and presses

Garlic Scape Aioli

On July 14, 2022July 14, 2022 By Julie Laing | Twice As TastyIn Column, Ingredient, Refrigerating, Using1 Comment

Homemade mayonnaise—and my preferred version, garlicy aioli—is a different critter from Miracle Whip. It’s simply an emulsified sauce, combining egg and oil into a smooth, stable blend. Once you master the technique, seemingly complex, challenging sauces like hollandaise and beurre blanc become easy to whip up.

At its most basic, aioli pairs the rich flavor of olive oil and eggs and the pucker of minced garlic and lemon juice. Leave out the garlic and lemon, and you have a subtle yet creamy homemade mayonnaise. Herbs and other aromatics bump the blend in an even more flavorful direction.

In my Twice as Tasty column for the Flathead Beacon, I share one of my favorite summertime aioli blends, with garlic scapes and lemon. An easy spin on that taste is to grill the lemon first, as I do alongside Grilled Asparagus, or roast or grill whole garlic cloves. Mince in a tablespoon of fresh dill, and you get one of my preferred garnishes for sushi. Homemade mustard or spice blends quickly change the profile. You can even use the aioli as the base for a scratch-made ranch dressing.
Learn to make Garlic Scape Aioli