Honey Toast

This is by far the tastiest and easiest toast to make for breakfast. My mom made this for me while I was home for the holidays, and I devoured it! Definitely a keeper recipe :o)

Honey Toast

(Source: My mom)

Thick slices of bread (mine were about 3 inches thick)

Butter,

Honey

Preheat oven to 350 degrees. In each slice of bread, make 3 horizontal incisions and 3 vertical incisions with a serrated knife but not all through. Melt a few tablespoons of butter in the microwave and mix in honey until sweetened (if I use 1 tablespoon butter, then I use 1 1/2 tablespoons honey).You can use more honey if you prefer. Spread the honey/butter mixture on each slice of bread. Bake in the preheated oven until the sides and top of the bread are browned. Serve with whipped cream. 

Galbi Chim

This is one of my favorite Korean dishes of all time. Braised Korean Short Ribs are slow cooked so they are fall off the bone tender. Plus, the sauce has the perfect amount blend of sweet/salty so it complements the short ribs very well too. I always request this when I visit my parents, and my mom made this for me for my Christmas meal. Another perk? I have my mom's recipe now too! This is definitely a keeper and something I'll try making myself one day for me and Dr. Sweetpea.

Kalbi Chim (Aka Braised Korean Short Ribs)

(Source: My mom)

4 1/2 pounds thick cut, bone in short ribs***
1/4 cup granulated sugar
1/4 cup mirin
1/2 cup soy sauce
1/2 cup water
1 tablespoon ginger, finely chopped
4 cloves garlic, finely chopped
1/2 of an asian pear, finely grated (optional)
1/4 cup green onion, sliced
1 - 2 tablespoons sesame oil
Black Pepper
1 large carrot, cut into large chunks and edges rounded
1/2 a large daikon radish, cut into large chunks
1 medium onion, cut into large chunks

Place the bone-in short ribs in a large stockpot filled with water. Leave the meat in this pot for about two hours to rinse the meat of access blood. Drain pot and using a sharp knife, cut the short ribs into large chunks with the bone attached onto each piece of meat. Using a small knife, cut two little slits into each piece of meat (about 2/3  of the way through the meat but not all the way to the bone). Once this has been done to all the short ribs, place them back into the empty stockpot.

In a large bowl, mix the sugar, mirin, soy sauce, and water. In a blender, add the chopped ginger, garlic, pear, and green onion. Puree this mixture together. If it's not pureeing well, add a few tablespoons of water to help it along. Add this pureed mixture into the soy sauce mixture and mix well. Set aside.

Add 2 cups of water into the stockpot containing the shortribs. Add half of the soy sauce mixture into the stockpot and stir. Place on stove and cook on high until it comes to a rolling boil. Reduce the heat to medium and cook for 1 hour. After 1 hour has gone by, skim some of the fat off the surface. Add the remaining soy sauce mixture and the carrot, onion, and daikon radish. Bring the mixture to a rolling boil again on high then reduce the heat to medium and cook another hour. Taste the sauce that is in the stockpot and add more soy sauce, sugar, and mirin to taste. My mom added about another 1/4 cup of soy sauce and a few spoonfuls of sugar and mirin. Cool and serve with rice.


***To give you an idea of what your short ribs should look like, I found an image online and posted it below. This cut of meat is typically called Flanken Style Short Ribs*** Picture from Finecooking.com

Christmas Cookies 2015

I made a ton of Christmas Cookies this year to give away and they were a huge hit! I didn't get a chance to take pictures of all of them, but I've made sure to post the recipes for all the ones that I've made below.

Chocolate Turtle Cookies

(Source: America's Test Kitchen)

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 tablespoons unsalted butter (1 stick), softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 cup finely chopped pecans

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Citrus White Chocolate Macaroons

(Source: Kraft)

1 pkg. (14 oz.) flaked Coconut

3 ounces White Chocolate, finely chopped

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites

2 teaspoons lemon zest

1 teaspoon almond extract

1 ounce Semi-Sweet Chocolate, melted

Heat oven to 325°F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets. Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

Oatmeal Carmelitas

(Source: Pillsbury)

• Crust

  2 cups All Purpose or Unbleached Flour

  2 cups quick-cooking rolled oats

  1 1/2 cups firmly packed brown sugar

  1 teaspoon baking soda

  1/2 teaspoon salt

  1 1/4 cups margarine or butter, softened

  
  

  Filling

  1 (12.5-oz.) jar (1 cup) caramel ice cream topping

  3 tablespoons All Purpose or Unbleached Flour

  1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

  1/2 cup chopped nuts

  
  

  Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Cream Cheese Roll Out Cookies

(Source: Taste of Home)

1 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup sugar

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

Frosting:

3 cups confectioners' sugar

1/3 cup butter, softened

1 1/2 teaspoons vanilla extract

2 to 3 tablespoons 2% milk

Food coloring, optional

Assorted sprinkles or candies

In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles. Yield: about 7 dozen.

Beef Wellington with Root Vegetable Gratin

Dr. Sweetpea has been asking me to make Beef Wellington for him for moooooonnnnths. I've always been intimidated by the recipes I found online because they always seemed very labor intensive, but still gave Tyler Florence's recipe a try and it turned out fantastic. Also, as a side, I decided to make a root vegetable gratin since Dr. Sweetpea loves root vegetables. Needless to say, this is one of the most labor intensive meals that I've made at home but it was absolutely delicious. This was the perfect meal to eat around the holidays. Definitely a keeper for us.

Beef Wellington with Root Vegetable Gratin

(Source: Tyler Florence)

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

For the Beef:

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Root Vegetable Gratin

(Source: Cooks Illustrated)

1 tablespoon plus 1 1/2 cups water

1 1/2 teaspoons Dijon mustard

2 teaspoons all purpose flour

Salt and pepper

2/3 cup dry white wine

1/2 cup heavy cream

1/2 onion, chopped fine

1 1/4 teaspoons minced fresh thyme

1 garlic clove, minced

2 pounds Yukon Gold potatoes, peeled and sliced lengthwise ⅛ inch thick

1 large celery root (1 pound), peeled, quartered, and sliced ⅛ inch thick

1 pound rutabaga, peeled, quartered, and sliced ⅛ inch thick

3/4 cup panko bread crumbs

1 1/2 ounces Parmesan cheese, grated (3/4 cup)

4 tablespoons unsalted butter, melted and cooled

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Whisk 1 tablespoon water, mustard, flour, and 1 1/2 teaspoons salt in medium bowl until smooth. Add wine, cream, and remaining 1 1/2 cups water; whisk to combine. Combine onion, thyme, garlic, and 1/4 teaspoon pepper in second bowl.

Layer half of potatoes in prepared dish, arranging so they form even thickness. Sprinkle half of onion mixture evenly over potatoes. Arrange celery root and rutabaga slices in even layer over onions. Sprinkle remaining onion mixture over celery root and rutabaga. Layer remaining potatoes over onions. Slowly pour water mixture over vegetables. Using rubber spatula, gently press down on vegetables to create even, compact layer. Cover tightly with aluminum foil and bake for 50 minutes. Remove foil and continue to bake until knife inserted into center of gratin meets no resistance, 20 to 25 minutes longer.

While gratin bakes, combine panko, Parmesan, and butter in bowl and season with salt and pepper to taste. Remove gratin from oven and sprinkle evenly with panko mixture. Continue to bake until panko is golden brown, 15 to 20 minutes longer. Remove gratin from oven and let stand for 25 minutes. Serve.

Spritz Cookies

Since it's December, it's Christmas Cookie baking season again! And to kick off the season, I decided to bake a batch of Spritz Cookies. I've had these before, but I've never made them until this year. These are incredibly easy to make and tastes absolutely divine! Dr. Sweetpea couldn't get enough of these.

Spritz Cookies

(Source: America's Test Kitchen)

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup unsalted butter (2 sticks), softened (about 70 degrees)

2/3 cup sugar (about 4 3/4 ounces)

1/4 teaspoon table salt

2 cups unbleached all-purpose flour (10 ounces)

Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.

Lasagna Bolognese

Dr. Sweetpea and I both love Bolognese sauce. Super meaty, flavorful, and delicious on pasta. So when I came across this Lasagna Bolognese recipe, I gave it a try, and needless to say, it was a massive hit! Dr. Sweetpea was a little apprehensive at first, but he loved it after his first bite. Infact, he even said this is the best lasagna that I've made, ever! This is definitely a keeper recipe for us, and it'll be something I make regularly going forward.

Lasagna Bolognese

(Source: Bon Appetit)

Bolognese sauce:

1 large onion, coarsely chopped

1 medium carrot, peeled, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil

1 pound ground beef chuck

1 pound ground pork

4 ounces pancetta (Italian bacon), finely chopped

Kosher salt, freshly ground pepper

1 cup dry white wine

1 cup whole milk

1 (14.5-ounce) can crushed tomatoes

3 cups low-sodium chicken broth, divided

Fresh pasta dough:

1/2 teaspoons kosher salt

3 cups all-purpose flour, plus more

4 large eggs, room temperature

Béchamel:

5 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk, warmed

Pinch of freshly ground nutmeg

Kosher salt

Assembly:

Kosher salt

Unsalted butter, room temperature (for dish)

2 cups finely grated Parmesan

Special equipment: A pasta maker

PREPARATION

Up to two days ahead, make the Bolognese sauce:

Pulse onion, carrot, and celery in a food processor until finely chopped. Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Up to one day ahead, make the fresh pasta dough: (I bought a box of dried boil and bake lasagna noodles instead)

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.

Make the noodles

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles. If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.

Make the béchamel

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.

Day of, reheat the sauces:

Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).Cook the noodles

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).

Assemble the lasagna

Preheat oven to 350°F. Coat a 13x9" baking dish with butter.

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

How to use store bought lasagna noodles instead of making homemade:

Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap. Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Roasted Garlic Hummus

Dr. Sweetpea is a huge fan of store bought hummus. I always end up buying a big tub of hummus since he goes through it on a weekly basis. I've heard from many people that making hummus is super easy at home, and since we recently bought a brand new food processor, I decided to give it a whirl, and we're loving it!!! So easy, creamy, garlicy, and it's much cheaper than buying the tubs. Dr. Sweetpea couldn't stop raving about how good the hummus is! I'm going to try making roasted red pepper hummus next time :o)

Roasted Garlic Hummus

(Source: America's Test Kitchen)

2 heads garlic

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 thinly sliced garlic cloves

3 tablespoons juice from 1 to 2 lemons

1/4 cup water

6 tablespoons tahini, stirred well

1 (14-ounce) can chickpeas, drained and rinsed **See Note Below**

1/2 teaspoon table salt

Pinch cayenne

2 teaspoons chopped fresh parsley

Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).

Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

**Note**  For super creamy hummus, toss the rinsed and drained chickpeas with baking soda (1 1/2 teaspoons per 14-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus? Yes, please.