Tag Archive | Lemon

The Hummus I’ve Been Waiting For


My Jewish friend from Turkey made amazing hummus. I asked for the recipe and one of his “tricks” was to use the water from the canned garbanzo beans. This is the method he told me to follow (with just a few modifications to the proportions).


2 16 oz. cans garbanzo beans (chick peas)

2 tbsp lemon juice (I  usually need 1-2 lemons depending on their juiciness)

1 tbsp tahini

4 cloves garlic (minced)

2 1/2 tsp cumin

1 tsp kosher salt

Extra virgin olive oil



  1. Drain the cans of garbanzo beans BUT RESERVE THE LIQUID IN A BOWL!
  2. Place the garbanzo beans in a food processor with 1 cup of the reserved liquid (don’t throw the rest out yet!) and blend until fairly smooth (it will still be a bit grainy)
  3. Add the minced garlic (yup, I found thanks to my friend that mincing makes a difference)
  4. Add the lemon juice, tahini, salt, and cumin and blend again
  5. At this point, if you like your hummus pretty thick and grainy it will be done. Otherwise, add 1/4 cup of the reserved liquid and blend again until smooth
  6. Repeat step 5 until it reaches your desired consistency (I stopped at 1/4 cup though)
  7. Serve with some extra virgin olive oil and paprika sprinkled on top

Lemon Baked Chicken


One day, my mom told me that I had to cook dinner. She insisted on an old recipe of lemon baked chicken from this cookbook alumni of her high school wrote. I jazzed it up – and now this is one of my favorite easy recipes!


2 lbs. of chicken, bone in, skin on – thighs, breasts, whatever you like.

Lemon juice

Soy Sauce

Cajun/Creole Seasoning (whichever you prefer)

Garlic powder





1. Heavily season the chicken with the dry ingredients.

2. Squeeze lemon juice on the chicken. You don’t really need to marinade it, just make sure there is a nice little pool of lemon juice at the bottom of a 9×13 pan.

3. Place a small pat of butter on each piece of chicken

4. Pour a capful of soy sauce on each piece of chicken.

5. Place the pan of chicken into a 350 degree oven for 45-50 minutes. Make sure it gets nice and brown.

6. Enjoy! I like to eat it with rice, and place some of the sauce on the bottom of the pan on the rice 🙂


Lemon Bars


Does Ina Garten, the Barefoot Contessa, ever have a recipe that is not amazing? Well for lemon bars these are it! Everything you want, tartness, lemony-ness, the perfect lemon bar.

I used the tweaked version of her recipe which made a lot less thick lemon filling than her original recipe based on the smitten kitchen’s blog post, but if you want to follow her original recipe I don’t think you can go wrong.

Make sure to line the bottom with parchment/wax/aluminum.

This makes a ton, and they keep amazingly well in a closed container in the refrigerator.


For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting

[Or] for a thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar.