Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Sunday, May 1, 2016

Roasted Carrot Hummus

Roasted Carrot Hummus: Hye Thyme Cafe

I was in the mood for Hummus but wanted to try something a little different, so I picked up some carrots to roast. One thing I do need to try is starting with dry chickpeas and cooking them myself. For now, I'm relying on those very handy cans at the market. Some people like to thin their Hummus with the liquid from the chickpeas, but I just can't wrap my brain around that. It's the same with beans - I always drain and rinse off that starchy liquid before using either.

4 large carrots cut into wedges (I left the skin on)
2 large garlic cloves, peeled
2 t olive oil
1/2 t fine sea salt
1/2 t black pepper
19 oz can chickpeas, rinsed and drained
1/3 c tahini (be sure to shake or stir to blend in the oil)
1/2 t cayenne
1/2 t smoked paprika
2 T lemon juice
Extra olive oil for drizzling
Garnishes: sunflower seeds, pomegranate arils, chopped herbs, etc.

  1. If you're keeping the skins on your carrots for the extra nutrients, you'll want to give them a bath first, then slice into wedges;
  2. Toss the carrots and garlic with the 2t olive oil, salt, and pepper, then transfer to a baking sheet - the foil is not necessary, but handy for easy cleanup;
  3. Roast at 400 for 25-30" until tender and starting to caramelize;
  4. Add to your food processor the drained/rinsed chickpeas, tahini, cayenne, smoked paprika, and lemon juice;
  5. After the carrots have had a few minutes to cool slightly, add to the food processor and give everything a few pulses to combine, then let it run on full for a few minutes until smooth;
  6. Scrape down the sides of the mixer bowl to incorporate any chunks that may have clung to the top sides and let run for a few seconds more;
  7. If you find that it's thicker than you like when you open the lid to scrape down the bowl, add a few tablespoons of water (or reserved liquid from the chickpeas - yuck);
  8. To garnish, transfer to a serving bowl and drag the tip of a spoon around the top to create a swirl - drizzle with a teaspoon or two of olive oil and top with whatever you lie - I used some sunflower seeds this time.
Serve with raw veggies, crackers, multi-grain tortilla chips, pita wedges, pita chips, etc.

I was just going to eat some with raw veggies, but I changed my mind. I split a mini pita round into quarters and separated the layers, gave them a spritz of PAM and a sprinkle of falafel spice and toasted them in the oven. I've never made them with the falafel spice before, but that turned out great!

Roasted Carrot Hummus: Hye Thyme Cafe
Roasted Carrot Hummus: Hye Thyme Cafe

Roasted Carrot Hummus: Hye Thyme Cafe
Roasted Carrot Hummus: Hye Thyme Cafe

Roasted Carrot Hummus: Hye Thyme Cafe

Roasted Carrot Hummus: Hye Thyme Cafe

Roasted Carrot Hummus: Hye Thyme Cafe

Thursday, April 21, 2016

Tabouli-Style Quinioa-Kale Salad with Lemony Garlic Tahini Dressing

Tabouli-Style Quinoa-Kale Salad with Lemony Garlic Tahini Dressing

This is a simple and very healthy salad to add to your collection.  Enjoy it either on its own as a salad, or served with pita wedges, crackers, stuffed in celery or my personal favorite, in romaine lettuce leaves. I've been on a romaine kick lately, pretty much living on Carrot, Beet, and Apple Salad once I realized I could shred the veggies in my food processor without turning it purple from the beets. If you want to try that one but don't have or know what Sudachi is, it can easily be replaced with lime ponzu, a low-sodium tamari, etc. Check your grocery store's International aisle for something that catches your eye.

1/4 c (4T) Garlic Tahini (or plain with 1 clove minced garlic)
2 T white balsamic vinegar
Juice of 1 lemon (plus extra for top)
1/4 t salt
1/2 t pepper
1 c quinoa
1/2 bunch kale
1 bunch parsley (I prefer curly)
1-2 c black olives, chopped
1-2 c diced tomatoes (I like to use a medley)

  1. For the dressing, shake or stir the tahini well to re-distribute the oil, then stir together with the balsamic, lemon juice, salt, and pepper. If it seems too thick for your liking, increase the balsamic a bit, or thin with a little water - it's meant to flavor the salad, not wet it down like a salad dressing.
  2. Simmer the quinoa in 2c water until the quinoa has bloomed and the liquid absorbed.
  3. Wash the parsley and kale, then remove the stalks from the kale - I fold the leaves in half and slice off the thick stalks that way.
  4. In batches, pulse the kale and parsley in your food processor until finely chopped, then stir into the cooked quinoa (it's fine if the quinoa is still warm).
  5. Chop the olives and stir into the quiona mixture, then add the dressing, tossing to coat.
  6. Gently fold in the tomatoes last so they don't get crushed.
  7. When serving, if desired, add an extra squeeze of lemon over the top.
Hmmm, now that I'm looking at the pictures, I'm thinking some sliced red onion might be a nice addition. Maybe next time...

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