A note from our President of the Pearls: Empress Yana 


Food Suggestions:

What you eat is also important as a model.

Instead of restricting yourself from food or focusing on what you cannot eat. Let’s explore food. Let’s celebrate the various spices, cheeses, vegetables, meats, and fruits from all over the world.

My favorite place to shop for food is the farmers market.

I can count on one thing, FRESH!

As a chef, I would love to hear from you.

What recipes would you like more of? Please email: staff@aladynamedpearl.com

Attn : ForkWithMe

This week we are eating:

Creamy Garlic Hummus

Prep time: 5 mins
Total Time: 10 hours
Serves 8


1 c. dry chickpeas (or 2 (15-oz.) cans chickpeas)
2 tsp. baking soda, divided
1 tbsp. lemon juice
1/2 c. tahini
1 tsp. cumin
1 1/2 tsp. kosher salt
1/2 tsp. red pepper flakes
Freshly ground black pepper
3/4 c. olive oil, plus more for topping
Paprika, for garnish
Freshly chopped parsley, for garnish
1 head of garlic
2 tsp. extra-virgin olive oil
 Kosher salt & Freshly ground black pepper
  1. Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.
  2. Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.
  3. If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.
  4. Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.
  5. With the food processor running, slowly stream in oil until hummus is at desired consistency.  Spoon hummus into a bowl and top with more oil, paprika, and parsley.

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