How you doin’? Perspectives was retained to develop Lebanese-style restaurants for clients in Baku, Azerbaijan to open in Berlin Germany. Have you got that all straight? It was one of the more interesting projects especially when we discovered the restaurant was built over Hitler’s bunker on one of the main streets in the German capitol. That’s another story for another day.
 
After World War II, Beirut, Lebanon was often compared to the French Riviera—great hotels, wonderful people and the best food in the Middle East. Since we couldn’t do our research in Beirut, we visited the best Lebanese restaurants in London and created some of the best Hummus recipes sold in any restaurant anywhere.
 
Since that restaurant opened, we have streamlined the recipes for home use without any artificial ingredients or preservatives. Hummus can be served with all kinds of carriers—peppers, carrot and celery sticks, wheat crackers, pita chips and warm, freshly baked pita bread. My recipe is made using chickpeas which, in turn, makes for an incredibly creamy hummus.  Garnish the finished hummus with a drizzle of EVOO and a sprinkle of sumac.
 
Our tip: this recipe makes a basic hummus, but feel free to add other ingredients to the food processor, like roasted garlic or red peppers, to make flavored hummus.
 
Prep time:  10 minutes
Cook time:  50 minutes (including release time)
Assembly time:  10 minutes
Yield: 1 quart
 
Ingredients 
For the chickpeas
1 pound dried chickpeas, rinsed and picked through to sort out any rocks
12 cups filtered water
2 garlic cloves, smashed
1 bay leaf 
1/4 teaspoon kosher salt
 
For the hummus
3 cups cooked chickpeas (from the recipe above)
1/2 cup chickpea cooking liquid
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini (seasoned sesame paste)
1/4 cup plus 1 tsp freshly squeezed lemon juice
2 roasted garlic cloves
1 tablespoon kosher salt, plus more to taste 
1 tablespoon chopped dates
1/2 teaspoon ground cumin
1/4 teaspoon  ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon sumac, for garnish 
 
Directions
To cook the chickpeas

1. Combine the dried chickpeas, filtered water, garlic cloves, bay leaf and a pinch of kosher salt in an Instant Pot.
2. Close the lid, seal the vent and set the Instant Pot to HIGH for 35 MINUTES.
3. When done, allow the Instant Pot to NATURALLY RELEASE the pressure (this can take about 20 minutes).
4. Carefully drain the chickpeas, reserve a half cup of cooking liquid.
5. Discard the garlic cloves and bay leaf.

To make the hummus

1. Transfer 3 cups of the warm chickpeas to a food processor.
2. Add the chickpea cooking liquid, extra virgin olive oil, tahini, lemon juice, garlic cloves, kosher salt, dates, cumin, paprika and cayenne pepper. Process until smooth.
3. Season with additional kosher salt, to taste. 
4. Garnish with a drizzle of additional extra virgin olive oil and sumac and serve with your favorite “scoops.”
5. Store the hummus refrigerated in an airtight container for up to 5 days.

ChefSecret:  You will be making 6 cups of cooked chickpeas—make a double batch of hummus or use the leftovers to make a hearty salad, oven-dried crunchies or crispy fritters.  If you love flavored hummus, add 1/2 cup of kalamata olives, roasted red bell peppers, or any other flavor ingredients you enjoy.

Quip of the Day: “Anyone else reach the age that you gain weight when you breathe?”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dip #Appetizer #Spread #Hummus #InstantPot #InstantPotHummus #Chickpeas #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

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Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dip #Appetizer #Spread #Guacamole #Avocado #TortillaChips #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

¿Qué Pasa?" Here’s my foolproof Cinco de Mayo, a party-worthy, irresistible shrimp ceviche. The shrimp chemically cooks in lime juice—it’s magic! Pair it with an ice-cold Corona or a Gritt Margarita on the rocks!
 
Cinco de Mayo is the annual celebration held on  May 5 to celebrate Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza. Zaragoza died months after the battle from an undisclosed illness. The French, not to be defeated, ultimately defeated the Mexican army with a much larger French force at the Second Battle of Puebla and then occupied Mexico City.
 
Ingredients 
1 pound peeled, deveined large shrimp, chopped into 1/2-inch pieces
1/3 cup freshly squeezed lime juice
1 seeded and diced cucumber
1/2 cup diced red onion
2 seeded and minced serrano peppers
3/4 cup chopped cilantro leaves
3/4 cup freshly squeezed orange juice
1/4 cup diced ripe mango (optional)
2 peeled and halved avocados
1 lime
Kosher salt to taste
 
Directions

1. Place the shrimp in a glass bowl and add the lime juice to marinate until the shrimp is completely covered.
2. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until the shrimp are pink and slightly opaque (they will be ready to eat).
3. While the shrimp are marinating, prepare the cucumber, red onion, serrano peppers, half a cup of the cilantro, orange juice and mango if using.
4. Drain the shrimp and add the prepped ingredients to the bowl. Mix together and add salt to taste.
5. In a separate bowl, mash the avocados and lime.
6. Add salt to taste.
7. Spread the mashed avocado on a tostada chip, add a spoonful of ceviche, and finish with cilantro and a squeeze of lime.

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ChefSecret:  Tip: wear gloves while seeding and chopping the serrano pepper, otherwise your hands, and possibly other “parts” will burn for hours!

Quip of the Day:  Q. Which Disney princess only comes out on Cinco de Mayo? A. Taco Belle.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Appetizer #Entree #Ceviche #CincoDeMayo #ShrimpCevhiche #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025