Variations on hummus recipes

Check out our classic homemade hummus recipe below! Or try one of the recipes below:

• Add a hot sauce to taste to make Spicy Hummus.
• Use black beans instead of chickpeas for Black Bean Hummus.
• Add roasted beets to make Beet Hummus.
• Make it with canned pumpkin puree for Pumpkin Hummus.
• Add cocoa powder and maple syrup for Chocolate Hummus.
• Add spinach, green onions, and cilantro for Green Hummus.

Black Bean HummusChocolate HummusBeet HummusGreen HummusHummus Without Tahini

Ways to eat hummus

There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:

• Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more
• Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini
• Layered dip like Loaded Hummus Dip, topped with veggies and feta cheese
• Bowl meals like this quick Hummus Bowl, served in a bowl with veggies, olives, and rice, orzo or couscous
• Sandwiches like this Hummus Sandwich, spread on bread and layered with vegetables
• Hummus roll ups or wraps, spread inside a sandwich wrap instead of mayo

What’s the best coffee brewing method? Pour over coffee. Take it from us coffee nerds: pour over coffee in the Chemex is the ultimate way to extract all the nuanced flavor of a coffee bean.

You know, that oddly shaped glass beaker that looks like it should be in a science lab? The Chemex coffee maker makes the best cup of coffee we know. We’ve tried all sorts of methods, from French press to Moka pot. But for our everyday cup of joe: it’s the Chemex (or v60, for a single serving!). Here’s how to make a perfect pot of pour over coffee!

Basic steps for how to make pour over coffee

Using a Chemex or v60 to make pour over coffee takes a little practice, but it will become second nature! Keep in mind, light roast or medium roast beans are best for pour over coffee, which lets the flavors truly shine. Our ratio is for every 1 gram of coffee, use 15 to 16 grams of water. Here are the basic steps for using a Chemex to make pour over coffee, or jump to the recipe below.

Step 1: Heat filtered water to 200 to 205°F in an electric pour over coffee kettle. Then use a food scale to weigh out the amount of coffee. For 2 cups of coffee, we use 34 g (or use 17 g for the v60). Grind it out to a medium coarse grind.

Step 2: Wet the Chemex coffee filter, then add the coffee and let the it bloom for 1 minute by wetting the grounds and letting it sit. The bloom releases CO2 from the coffee and causes the grinds to rise.

Step 3: Gradually pour in the remaining water. For 34 grams of coffee, use 520 g of water (or 260 g for the v60).

And that’s it! Once you’ve practiced a few times, it will feel like second nature. It is 100% worth the few extra minutes to use your Chemex coffee maker. Because it truly makes our perfect cup of pour over coffee. Have questions or comments? Let us know in the comments below!

Watch this video

A lot of learning how to use a Chemex coffee maker is just watching other people do it! Before you start, watch this video of me showing you how to make pour over coffee.

More coffee methods

Outside of pour over coffee, our Barista series shows you how to make coffee using all sorts of methods! Here are some of our favorite coffee drinks:

• Make French press coffee
• How to make espresso
• Best espresso drinks: latte, cappuccino, macchiato, flat white, and Americano
• How to make Moka pot coffee
• How to make Aeropress coffee
• Make Iced coffee or Cold brew coffee

Best substitute for Dijon mustard

1. Stone-ground mustard.

The best substitute for Dijon mustard is stone ground mustard! Dijon mustard and stone ground mustard are made from brown mustard seeds. Stone ground is more mild than Dijon because many of the seeds are left whole, not crushed to release the spice and flavor. You can use it as a 1 for 1 substitution. Note that it does change the look of a vinaigrette: you’ll see whole mustard seeds floating in the dressing and it won’t be totally smooth.

2. Yellow mustard.

The next best substitute for Dijon mustard is yellow mustard! The two are very similar and you can use a 1:1 substitution. Yellow mustard is made from white mustard seeds and uses turmeric for color. Dijon mustard tastes more tangy and a little spicier than yellow mustard, which is more mild. But the flavor difference is very slight.

3. Spicy brown mustard

If you don’t have stone-ground mustard or yellow mustard: you can use spicy brown mustard! It’s a bit spicier than Dijon, and also has a textured appearance (it’s not as smooth). You can use it as a 1 for 1 substitution, but keep in mind it adds some heat to the recipe. You may want to skip this option if you’re cooking for people who can’t handle heat.

4. Homemade Dijon mustard substitute.

Don’t have any of those mustard varieties? You can make a homemade substitute that’s remarkably similar to Dijon mustard. Here’s what to mix together:

• 1 tablespoon dry mustard powder
• 1 ½ tablespoons mayonnaise
• ¾ tablespoon white wine vinegar
• Optional: 1 pinch salt and 1 pinch sugar

1. Fennel seeds

The best substitute for caraway seeds is fennel seeds, which are in the carrot family like caraway. Fennel doesn’t taste quite like caraway, but it has licorice notes and a similar essence. You can substitute an equal amount of fennel for caraway seeds.

Keep in mind, fennel is often used in sausage, so using the seeds may evoke a meaty flavor. (We actually often use that trick in vegetarian and vegan recipes like vegan biscuits and gravy or breakfast pizza.)

3. Anise seeds

Anise seeds have a strong licorice flavor. Take care when using anise seeds as a substitute for caraway: they are very strong! Because of this, we recommend using half the amount of anise seeds to caraway seeds: (½ teaspoon of anise seeds for every 1 teaspoon caraway seeds).

Related recipes

Here are some of our favorite recipes featuring caraway:

• Red Cabbage and Apples
• How to Make Sauerkraut

What’s a cornstarch slurry?

A cornstarch slurry is a mix of cornstarch and water (or another room temperature liquid). If dry cornstarch is added directly to a dish, it clumps up. The ratio of cornstarch to water is typically equal parts cornstarch and liquid.

Cornstarch must be heated to around 203°F for the thickening to occur. This is the temperature where “starch gelatinization” happens: the process where the the particles of cornstarch absorb water. So in order to be activated, the cornstarch slurry should be heated once it’s added to the dish.

When to make a cornstarch slurry? Use it to thicken stir fry sauces, soups, stews, gravies, fruit sauces, compotes, and other sauces where you want a thick, glossy body.

How to make a cornstarch slurry: basic steps

Ready to thicken your sauce? Here are the basic steps to a cornstarch slurry (or jump to the recipe below):

• Mix 1 tablespoon cornstarch with 1 ½ tablespoons water. This amount of cornstarch should create a moderate amount of thickening, but this depends upon the quantity of liquid and exactly what you’re making. Start with 1 tablespoon, then add more as necessary depending on your recipe.
• Pour the slurry into the heated dish (sauce, soup, stew, etc). You can also start with it cold and heat it along with the full recipe.
• Stir constantly as it thickens. Cornstarch can still clump up if you don’t stir. Continue to stir as the sauce thickens. If it’s not thick enough, add another ½ or 1 tablespoon mixed cornstarch slurry and continue to stir.

Recipes with cornstarch

Want a few real life examples? Here are a few recipes that use the concept of a cornstarch slurry:

• Stir fries like Shrimp Stir Fry, Cauliflower Stir Fry, Tofu Stir Fry or Baby Bok Choy Stir Fry
• Fruit sauces like Blueberry Sauce, Blueberry Compote, Strawberry Compote or Strawberry Sauce
• Sauces like Balsamic Glaze, Taco Sauce or Teriyaki Sauce
• Pie fillings like Strawberry Pie

01

Shrimp Stir Fry

02

Balsamic Glaze

03

Easy Blueberry Sauce

04

Fresh Strawberry Pie

What are chipotle peppers in adobo sauce?

Chipotle peppers in adobo sauce are a small can that includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices. Both ingredients add a rich depth of flavor to dishes, sweet, spicy, dark and smoky all at once.

The can is versatile: you can use just the adobo sauce in recipes to add a mild smoky complexity. Or, add the finely chopped chili peppers themselves for a bolder heat. Chipotle peppers in adobo work well in sauces, soups, stews, beans, aiolis, marinades, glazes, and more.

How spicy are they?

Chipotle peppers have a similar heat level to jalapeño peppers. On the Scoville Heat Index, a scientific measure of spiciness, chipotle peppers measure between 2,500 and 8,000 SHU. Here’s how the chipotle stacks up with other peppers:

• Sweet banana pepper: 0 to 500 SHU (No spice)
• Jalapeño & chipotle peppers: 2,500 to 8,000 SHU (Medium hot)
• Serrano peppers: 5,000 to 15,000 SHU (Hot)
• Cayenne: 90,000 SHU (Very hot)
• Habanero: 100,000 to 350,000 SHU (Extremely hot)
• Ghost pepper: 1,041,427 SHU (Outrageously hot)

Ways to use chipotle peppers in adobo sauce

Chipotle peppers in adobo add a pop of rich, smoky flavor to soups, stews, beans, aioli, marinades, glazes, and more. Here are some of our favorite chipotle recipes:

Easy Chipotle Sauce

A great way to use chipotle peppers in adobo sauce: this easy Chipotle Sauce! It’s creamy, savory, smoky and spicy: all at once! Drizzle it over tacos or burritos — even a burrito bowl — and it adds so much flavor, you might want to bathe in it.

Get Recipe

Chipotle Aioli

Here’s a rich, creamy and spicy sauce that makes just about anything taste irresistible: Chipotle Aioli! This sumptuous mayo-based sauce is ideal for dipping a hot crispy fry, slathering on a burger or sandwich, or even drizzling on a taco. 

Get Recipe

Chipotle Ranch Dressing

Here’s a sauce you’ll want to drizzle on just about everything: Chipotle Ranch Dressing! This zingy, zesty dressing is creamy with just the right heat on the finish. It takes only 5 minutes to whip up, making it perfect for weeknight bowl meals.

Get Recipe

Black Bean Tortilla Soup

Another perfect way to use chipotle peppers in adobo? Tortilla soup! It's hearty and full of savory, smoky flavor from fire roasted tomatoes and a hint of adobo sauce. What sends it over the top is the garnishes: homemade tortilla strips, radishes, cilantro, and a squeeze of tangy lime.

Get Recipe

Epic Veggie Fajitas

Try these Veggie Fajitas! These are so full flavored and satisfying, they please everyone around the table: even the meat lovers! This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce that uses adobo sauce.

Get Recipe

Crispy Avocado Tacos

Try chipotle peppers in adobo sauce in these Crispy Avocado Tacos! You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture reminiscent of a fried fish taco. Then top that with chipotle-seasoned black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate.

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Easy Taco Soup

Taco soup is a Tex Mex invention like taco salad, basically a mashup between a Mexican tortilla soup and American chili. Each bowl is warming, savory and smoky, and a cozy canvas for toppings like sour cream and crushed tortilla chips. Adobo sauce from a can of chipotle peppers gives it depth and a rich undertone.

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Chipotle Crema

Try this Chipotle Crema: creamy, spicy, and altogether irresistible! This delectable sauce stars chipotle chilis in adobo sauce: a unique Mexican pepper that adds a smoky heat to anything it touches. You can customize this sauce to your desired spice level, with variations for mild to spicy.

Get Recipe

Ultimate Vegan Chili

Here's the ultimate vegan chili recipe! Everyone loves chili, and it's the perfect way to make vegetables taste delicious. It’s hard to find someone who will turn this one down! It’s full of savory flavor starring beans and quinoa. The flavor secret? A hint of adobo sauce for complexity.

Get Recipe

Spanish Rice

This Mexican-style red rice is a quick and easy spin that uses salsa to get big flavor quickly. It’s also got a special flavor secret that takes it from good to irresistible: you guessed it! Adobo sauce from a can of chipotle chilis.

Continue Reading

More quick guides

Mystified by an ingredient, or want to learn more about flavor secrets? Here are a few more quick guides to peruse:

• Learn the magic of Fire Roasted Tomatoes and about spicy Calabrian Chilis
• Understand the world’s most nutrient-dense veggie, Watercress
• Get the differences between Butter Lettuce, Romaine Lettuce and Endive
• Learn all about creamy Goat Cheese (Chevre)
• See why Castelvetrano Olives make an olive lover out of anyone

01

Quick Guide to Calabrian Chilis

02

Quick Guide to Castelvetrano Olives

03

Quick Guide to Goat Cheese (Chevre)

04

Watercress Salad with Apple

Substitute for baking soda

Here’s how to substitute baking soda in recipes. The formula is using triple the quantity of baking powder to equal the same amount of baking soda.

1 teaspoon baking soda = 3 teaspoons of baking powder

Make sure that the baking powder is not past its use-by date. Keep in mind that adding triple the baking powder can sometimes add a little bitterness to baked goods. If at all possible, head to the store and grab that baking soda instead!

Substitute for baking powder

Here’s how to substitute baking powder in recipes. The formula is basically one part baking soda to two parts cream of tartar, so you can use the math to increment the quantities:

• 1 tablespoon baking powder = 1 teaspoon baking soda + 2 teaspoons cream of tartar

Keep in mind, homemade baking powder is not double acting like most baking powders on the market. This means that it will start to react as soon as it gets wet. So, get your batter in the oven as soon as possible and don’t let it sit out! This isn’t as big of an issue with baking powder you’ll purchase at the store, because double acting means part of the leavening occurs in the batter and part in the oven.

Related recipes

• 20 Baking Recipes You Should Know
• 14 Vegan Baked Goods to Try
• Flaky Homemade Biscuits (& Vegan Biscuits)
• Best Homemade Cornbread (& Vegan Cornbread)
• Oatmeal Chocolate Chip Cookies

Bubbly sparkling water has exploded onto the scene, and these days grocery store shelves are loaded with dizzying colorful cans from LaCroix to Sprindrift. But what is it exactly, and how is it different from carbonated water or seltzer? Is it good for you and your teeth? How is it different from club soda?

Here we’ll break down the technical terminology and clear up the health benefits (spoiler: don’t worry about your teeth!). And, we’ll share some of our favorite cocktail recipes starring this bubbly mixer.

The key to the very best homemade pizza is cooking it on a pizza stone. Yes, this flat stone is essential to the perfect pie! Cooking pizza on a blazing hot stone gives the crust just the right texture—crispy on the bottom and chewy in the inside.

We’re two cookbook authors with a passion for homemade pizza, and we’ve been using pizza stones for years. However, pizza stones are infamously fragile and can easily crack when handling them, so it’s important to know the best way to handle them. Here’s all about how to clean a pizza stone—the right way!

How to clean a pizza stone

With that in mind, here’s how to clean a pizza stone:

1. Assess whether the stone needs to be cleaned. Stains and discoloration will occur over time: a properly seasoned pizza stone has both. If there are large chunks of food you’d like to remove, go to Step 2.
2. Let the stone cool to room temperature. After cooling, carefully remove it from the oven.
3. Use a blunt object to scrape off burned pieces of food. Use a spatula or plastic scraper that will be gentle on the pizza stone.
4. Wipe the stone down with a damp cloth. Do not use soap or oil, or submerge it in water. The pizza stone is porous, so soap would absorbed into the stone and moisture could cause it to crack.
5. Let the stone dry completely before using it again, then place it in a room temp oven. Never place a cold stone directly in a hot oven or it can crack.

Why did my pizza stone crack?

It’s not uncommon that a pizza stone can crack! Since it’s made of ceramic, drastic changes in temperature can cause a fracture. Submerging the stone in water can weaken it if its not allowed to dry properly. Putting oil on a stone can also cause it to crack. How to avoid cracking your pizza stone? Here are a few tips:

• Keep your stone in the oven at all times. This way it will be in the oven for the preheat and cool down, and won’t undergo drastic temperature changes.
• Minimize handling. Moving the stone in and out of the oven can cause cracks. Do this as minimally as possible.
• Avoid submerging the stone in water or oiling it. See the “How to clean” section above.

Some cheaper pizza stones aren’t designed to withstand very high temperatures. Check the specifications before you buy your stone (this pizza stone can withstand up to 2000°F).

1. Tomato puree or sauce

The best substitute for tomato paste? Canned tomato sauce or tomato puree. These sauces are not nearly as thick as tomato paste, and they don’t have the lightly sweet flavor either. To make up for both, use this substitution ratio:

• For 1 tablespoon tomato paste, use 2 tablespoons tomato puree or sauce mixed with ¼ teaspoon sugar, and remove 1 tablespoon of other liquids in the recipe.

2. Ketchup

Don’t have tomato sauce or puree? No problem. The next best tomato paste substitute is ketchup! Ketchup has a consistency similar to tomato paste, but it has a saltier, tangier, and sweeter flavor. Most recipes use tomato paste in small quantities, so using a 1:1 substitution should not affect the integrity of the recipe too much. If the recipe calls for large quantities of tomato paste or if the vibe doesn’t lend itself to ketchup flavor, you should not use this substitution idea.

If you have it on hand, marinara sauce is a good alternative to tomato paste. Keep in mind that it often has Italian herbs added, like basil or oregano. Use it as a 1:1 substitution.

4. Sugar (a few pinches)

Making a soup or tomato sauce where tomato paste is used to add a hint of sweetness? You can use sugar as an alternative to help round out the flavor of the recipe. Use a small amount of sugar to substitute. For 1 tablespoon tomato paste, substitute ¼ to ½ teaspoon sugar.

5. Cornstarch (and sugar)

Making a soup or sauce where tomato paste is used for thickening? Cornstarch can work as a tomato paste substitute, though you’ll need to use it carefully. For 1 tablespoon tomato paste, dissolve 1 teaspoon cornstarch into 2 teaspoons water in a small bowl. Pour into the hot liquid and heat until thickened. You may also want to add ½ teaspoon sugar to simulate the flavor of tomato paste.

Related recipes

Here are some recipes where you could use this tomato paste substitution:

• Pasta e Ceci (Italian Chickpea Soup)
• Homemade Enchilada Sauce
• Minestrone Soup
• Vegetarian Tortellini Soup
• Shrimp Cocktail

Best substitutes for half and half

1. 1 part whole milk to 1 part heavy cream.

This one is basically making half and half yourself! Mix together equal parts whole milk and heavy cream to substitute for half and half.

2. 2 parts low-fat milk 1 part heavy cream.

Got low-fat milk on hand instead? Another option is 2 parts low-fat milk to 1 part heavy cream. This will do just as well!

3. 3 parts oat milk to 1 part vegan butter or oil.

Need a non-dairy substitute? This dairy-free combination can work, though it won’t taste as rich as half and half.

4. For coffee, any combination works.

For coffee, combining milk and cream is the closest substitute in terms of flavor and creaminess. You can also experiment with non-dairy creamers or other non-dairy options like oat milk or soy milk combined with oil for a vegan-friendly alternative.

What is shortening?

Shortening is a type of fat used in cooking and baking. It’s been popular in American kitchens since the early 1900’s. It’s often used in baked goods like cookies, cakes, and pie crusts to provide a tender, flaky texture. These types of doughs are called short doughs, as opposed to long doughs that are stretchy like pizza dough.

Because of the high content of trans fats, shortening is used less often in baking these days. Many companies have reformulated their shortenings to remove trans fats, but they’re still highly processed and it’s considered better to use healthy alternatives (source). Here are some of the best alternatives for shortening in baking.

Best substitutes for shortening

1. Butter.

Butter is a natural substitute for shortening. It provides a similar texture and even more of a savory flavor. Keep in mind, butter has a lower melting point and contains water, which can make baked goods less flaky and more prone to spreading. If you’re substituting butter in a recipe that calls for shortening, here’s the ratio:

Ratio: 1 cup + 2 tablespoons of butter for 1 cup shortening.

2. Coconut oil.

Coconut oil is a great plant based substitute for shortening. It’s solid at room temperature, and you can melt it or beat it in the same way as butter or shortening. Keep in mind that coconut oil can add a subtle coconut flavor to the end product. Refined coconut oil has a more neutral taste than unrefined coconut oil, so it has less effect on the flavor.

Ratio: 1 cup coconut oil for 1 cup shortening.

3. Lard.

Lard has similar properties to shortening and a rich flavor. It’s a solid animal fat, so if you prefer vegetarian or vegan options chose the options above.

Ratio: 1 cup lard for 1 cup shortening.

1. Make it homemade!

You can make your own creme fraiche! All you need is 24 hours, heavy cream, and plain yogurt. Let the two sit in a warm place for a day and it will thicken into a homemade version of this delightful French cream. Go to Homemade Creme Fraiche.

2. Mascarpone (in desserts)

The best substitute for creme fraiche, other than making it yourself, is mascarpone. Mascarpone is an Italian cream cheese with a lightly sweet flavor, and its rich and creamy texture is very similar to creme fraiche. It tastes sweeter than creme fraiche without the subtle tang, so it works best in desserts.

3. Sour cream (easiest option)

The easiest substitute for creme fraiche is sour cream. It’s rich and creamy, though it has a slightly lower fat content than sour cream. and the flavor is a little tangier. You can experiment with sour cream in both baking recipes and dolloping. Use it as a 1:1 substitution.

4. Full fat Greek yogurt (in a pinch)

Another creme fraiche substitute in a pinch is Greek yogurt. But keep in mind, Greek yogurt is not nearly as rich and creamy, and the flavor is much tangier than creme fraiche. This substitution can work in baking recipes, but it will change the texture because there is less fat. It’s an easier substitute for dolloping soups. Use it as a 1:1 substitution.

If your recipe calls to add creme fraiche to a hot sauce or soup, beware! Yogurt has much less fat than creme fraiche, so it can curdle easier. Use a lower temperature when simmering, or turn off the heat and add it at the end of making the recipe.

Related recipes

Making a recipe that calls for cumin and don’t have it? As two cookbook authors and recipe experts, we’ve got some answers. Cumin is a spice with an earthy, savory flavor that’s instantly recognizable. You’ll find it in many major world cuisines, including Latin American, Middle Eastern, and Indian.

In our opinion: cumin is so unique that if at all possible, go out and buy it for your recipe! But if you’re in the middle of a recipe with no time to shop, we get it. Here are the best substitutes for cumin.

2. Taco seasoning (Latin-style cuisine).

Taco seasoning works as a substitute for cumin because it contains cumin. Taco seasoning usually contains salt, so adjust the salt-levels in your food accordingly. This only works in Mexican or Latin style flavors, like in tacos or enchiladas: do not use in Middle Eastern or Indian cuisine. Use ½ teaspoon taco seasoning for every 1 teaspoon cumin.

What does zest of lime mean?

What is zest? Lime zest is the colored outside portion of the citrus fruit peel. It’s often used with or without the juice of the lime to add concentrated tangy citrus flavor to recipes. It can taste even stronger than lime juice, which can sometimes fade away into the flavor or recipes. Zest can also be used as a substitute for lime juice.

How to zest a lime: the best way

Here’s how to zest a lime: the best way: use a microplane. A microplane is a grater that looks like a woodworking tool: which is where the concept came from! It’s a handheld metal plate with sharp holes in it. Grating foods with a microplane is faster and more consistent. Alex and I use ours all the time! You can also use the fine holes on a box grater to do the same thing.

Here’s how to zest a lime with a microplane (or fine holes on a box grater):

1. Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
2. Hold the lime in the other hand, and drag it down over the microplane holes. Important: make sure to remove the colored part of the skin only! The white pith can taste bitter, so avoid that.
3. Gradually turn the lime until all green parts of the peel have been removed.