Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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The Most Awesome Hummus Ever

I know that’s a rather bold statement up there, and I’m totally open to argument on this, but I’ve been around a good many years now and have had my share of hummus, and I just haven’t any that beats this one.  Yet.  It’s probably out there somewhere, but I’m just not in the mood to go find it, so I’m just going to declare this one the best.  It’s not hubris, just laziness.

And really, really good hummus.  That’s what this is.  Now I have to tell you that this is not your ordinary garden variety hummus, and maybe that’s what makes this one so special.  It’s actually pretty low in fat, yet luxuriously creamy due to the addition of silken tofu.  Yes, tofu!  Are you still with me? Once you’ve tried this, believe me, you’ll never look back.

I’ve actually been making this hummus for several years now and besides serving it plain with toasted pita chips, we love it in our 7-Layer Mediterranean Dip or with a few roasted red peppers thrown in.

It’s loaded with flavor from the lemon, cumin and garlic, and there’s just enough tahini in here to make the whole thing happy.

I don’t know if we should be laying claim here to “best ever”, but it really is awfully good, and until I get out there and finish sampling every other hummus, I’m just going to stick with that.  Here’s the recipe…


Click here for a printable recipe

1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
¾ cup silken tofu (soft)
3 Tbsp fresh lemon juice
1 ½ Tbsp tahini
1 Tbsp extra virgin olive oil
1 ½ t ground cumin
2Tbsp chopped fresh parsley
1 tsp salt
1/2 tsp pepper

Blend ingredients in food processor until very smooth.  Transfer to a serving bowl and cover.  Le sit at room temp for 20-30 min. Before serving.  Garnish with fresh parsley.  Serve with pita chips.

You might also like...

 Artichoke Salsa                                       7-Layer Mediterranean Dip                           Lavosh

Reader Comments (3)

I love the use of tofu in this hummus. I can imagine that it gives the hummus a really smooth texture.

June 6, 2011 | Unregistered CommenterCookin' Canuck

I've been searching for a Tofu-Hummus recipe. The search has ended here! This is GREAT! THANK YOU for sharing your recipe. The only change I made was to add a tablespoon of nutritional yeast. Should boost the nutrition a little.

February 10, 2015 | Unregistered CommenterKober

Great addition, Kober!

February 10, 2015 | Registered CommenterPatrice Berry

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