Mid-December my coworker and I took a day-long business trip, and she was tasked with supplying appetizers for a meeting. She picked up lemon dill hummus on a whim, and neither of us could quit raving about it for weeks to come. This week I was craving hummus and decided to recreate that Sabra magic in my own kitchen.
I used this classic hummus recipe and added an extra lemon and dill to taste. Another edit I made to the recipe was peeling the skins off the chickpeas before mashing them in the food processor, per my aunt’s tip. This made for a super smooth texture and took away any grit that sometimes accompanies hummus.
My entire week was spent munching on this hummus with fresh cucumber slices. A perfect summer snack!
In case I haven’t publicly professed my adoration for pasta enough, let me do so once more: I love pasta. Therefore, in my quest to amass an arsenal of recipes for one, I need a trove of pasta recipes. One with a lemon butter sauce and wilted spinach is of utmost importance to perfect.
To start, boil linguine in salt water. Use about 1/8-1/6 of the box. Cut up half a chicken breast into small cubes, salt and pepper, and cook in an oiled pan over medium heat. Melt 1/4 stick of butter in the pan and add 1/8 tsp of minced garlic and 1/8 tsp of parsley. While butter is melting, add 1/2 cup of spinach and the juice of 1 lemon. Add noodles once al dente. Toss to smother noodles in lemony, buttery deliciousness.
Making this dish couldn’t be simpler, and when portions are smaller, ingredients cook faster making time in the kitchen minimal. And, although it’s pasta, it’s pretty light, making it a great weeknight summer meal. Enjoy!