Baked cod with a lemon dill sauce is a family favorite. Flakey, buttery cod is brightened up with lemon and dill, and has a touch of roasted garlic. It is like spring in a bite, but really is a perfect dish all year round, and …
Happy Valentine’s Day! Ok, well, yes. You can make rice krispie treats adapt to really any holiday, but we loved our Valentine’s Day twist on this classic sweet. If you love halva, you’re going to love our tahini upgrade. Grab some sprinkles and melt some …
Your vegan friend is coming over, but you don’t have enough tahini and chickpeas to make a true batch of Nana’s hummus. Go for the beets!
This is an interesting but exciting one. It has the savory and creamy components of our traditional hummus. Then, you get smacked with such a lovely sweetness from the beet. This is my form of candy… perfect for my “savory” tooth.
The color of this dip is magnificent! Bright and magenta, it really brightens the table. I spent some time making it with Tina. And because the color is so fun, you just get the urge to paint with it or just have a massive food fight. I guess Tina better watch out next time she has this hummus at her party…
I would definitely recommend this to anyone: your vegan friend, your mom, and your Valentine’s Day in.
Cheers! And remember that beets got beat! Try adding it to something new. They may surprise you 😉
- 1 cup dried chickpeas
- 2 tsp baking soda
- 1/4 cup tahini
- 5 cloves garlic
- 2 tsp salt
- 1/4 cup olive oil
- 4 tbsp lemon juice
- 3-4 beets
Prep Dried Chickpeas
- *You can use canned chickpeas. We like to rehydrate dried chickpeas to help with hummus texture. If you use canned chickpeas, measure out 1.5 cups and rinse.
- Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas
- Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Cover and soak the chickpeas overnight
- The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained
- Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*
- Once chickpeas are cooked, drain from water
- Allow chickpeas to cool to room temperature
- This can be done 1-2 days in advance
- Set oven to 425 F
- Chop off the beet stems and wrap each beet individually in foil and make sure that no part of the beet is exposed. Set foiled beets on a baking sheet and bake for about 50 mins. Use a fork for a prick test to make sure beets are tender. If not easy to pierce through beet, then continue to run the prick test every 10 minutes until tender
- Remove beets from the oven and set aside to cool
- Cut off what's left of the beet stem and cut beets into about 1 inch cubes.
- We say bake 3-4 beets because they can vary in size. You will need 2.5 cups of beets chopped to make the hummus. Enjoy if there are extra!
Make Beet Hummus
- Add either 1.5 cups of prepped chickpeas or canned chickpeas to food processor
- Add 2.5 cups of chopped beets to food processor
- Crush 5 cloves of garlic into food processor
- Add tahini, salt, and olive oil to food processor and blend away until smooth
- Your beet hummus should be a bright magenta and ready to eat! Enjoy with some pita 🙂
It’s finally here – the Mother of Middle-Eastern Mains – Dolma. This post was originally intended to be published right before Thanksgiving as Dolma is always present right along side our Turkey. However, as we mentioned in our last post, we were grieving the loss …
As we say goodbye to 2020, we want to take a moment to recognize and say goodbye to our dear Nana Badriya who we have recently lost. Nana was the main reason we started Three Teas Kitchen and she inspires us each and every day to love fiercely and demonstrate that love by making delicious food for all to enjoy. Her beautiful memory continues to live on through the recipes she taught us, which we lovingly share with all of you.
We love you, Nana. This blog has been and will always be in dedication to you.
Here is a compilation of Nana’s recipes on Three Teas Kitchen to date. We will continue to add to this list as we publish more of her recipes 🙂
Tamara, Tina & Tara
In honor of National Baklava day (*ahem* I think they mean Baklawa Day!), we are posting a Pumpkin Baklawa Cup recipe. What is a Thanksgiving series without a little dessert? These Pumpkin Baklawa Cups are a nice Middle Eastern twist to your classic pumpkin pie …
It’s time to begin our November series of Thanksgiving recipes! We have all had to adapt our normal holiday plans and schedules in 2020, but we hope that this roast chicken will help provide a tasty alternative to your smaller gathering. This simple and elegant …
Halloween is near! So it is only natural that the ‘T’ who shares their date of birth with this holiday posts a cocktail to celebrate. It’s true, Halloween is not only a sweet celebration because of the candy, but it is also the day that I, the sweet eldest ‘T’ of the three was born. Not being a big cocktail drinker myself, I have reverted back to a classic that my tomato-lovin’ self used to enjoy even in its virgin form as a kid – The Bloody Mary! There was something about the spicy tomato juice followed by a bite of celery that was just so refreshing. For me, the best part was that it was a drink that my Baba also enjoyed. So when he would order a Bloody Mary at a weekend brunch, I felt “oh, so cool” asking for the same (but virgin, of course).
It’s been many Halloween birthdays since I have been legally able to enjoy a regular Bloody Mary and I’ve sampled my fair share over the years. But for this one, we’ve added a Three Teas Kitchen twist with the addition of harissa, Za’atar, smoked salt, and turshi. The combo provides a complex layer of delicious flavors that awakens the senses. And the best part? It has been taste-tested and approved by Baba. So you know that it’s good! Start your Halloween Saturday morning with this bloody treat and it will surely be a wicked one. Happy Halloween!
Za’atar Bloody Mary
- 1/4 cup lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked sea salt
- 2 tsp za'atar
- 1/2 tsp moroccan harissa
- 1/4 cup vodka (good quality) e.g. Kettle One or Grey Goose
- 11.5 fl oz V8
- In a pitcher, add lemon juice, Worcestershire sauce, smoked sea salt, za'atar, V8, Moroccan harissa and vodka
- stir the mixture and refrigerate for at least an hour
- when ready to serve, stir mixture again and pour in a glass over a couple of cubes of ice (not too much ice or it will dilute the drink).
- add a celery stick and some turshi for garnish