In my never ending quest to survive August with minimal use of my stove, I've come across a brilliant hummus recipe:

1 tablespoon cumin seeds
2 cups cookied chickpeas
12 ounces soft tofu
3 tablespoons fresh lemon juice
3 garlic cloves
salt to taste

Whirl all ingredients together in a blender or food processor. Chill and serve as dip.

A couple of nights ago, I made a lovely grilled flank steak (marinated in 3/4 cup red wine, 1/2 cup soy sauce, 1/2 cup orange juice, 1/4 cup lemon juice, and 5 smashed garlic cloves for 6 hours) and have been wondering what to do with the leftovers ever since ( Read more... )