Having never worked with leeks, I was always so intrigued to hear them described as “creamy” on cooking shows (ok, mostly Top Chef).  How can an over-sized scallion be creamy?  It seems counter intuitive, against nature, and frankly, unbelievable.  Thoroughly intrigued nonetheless, I began inspecting leek recipes for one to sufficiently spark my interest.  As someone who doesn’t eat a lot of cream-based soups, the idea of using this allegedly creamy vegetable to achieve a smooth soup base was very appealing.  Plus, I’ve been dying to try out the new immersion blender my boyfriend just bought me!

The most common pairing I came across was leeks and potatoes.  I generally try to avoid potatoes (they aren’t South Beach friendly!) and I wasn’t happy at the idea of wasting these creamy leeks in a mess of pureed potatoes.  After reviewing a couple different leek soup recipes, I decided to venture out on my own.  The resulting creating is a hybrid of a couple different recipes, with my own added twist.  I’m proud to report that the result was utterly delicious!!

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I have a confession to make.  I eat a lot of hummus.  The term ‘a lot’ probably doesn’t accurately depict the level of addiction I have to hummus.  I’m embarrassed to admit that there have been weeks where I’ve eaten nothing but hummus for dinner.  And lunch.  I practically buy it in bulk . . . yes, this clearly garners a variety of questioning looks from the grocery store employees when I deplete their entire stock of Tribe garlic hummus.

Perhaps the biggest problem of all is that I don’t see this hummus addiction as a problem!  Hummus is delicious, healthy, contains no weird chemicals or foreign substances and can stay in the fridge for weeks without going bad.  It is a perfect, no-effort required meal!

However, there are times when too much hummus is too much hummus.  My boyfriend’s mother recently asked me if I had ever made baba ganoush as an alternative to hummus.  I’ve eaten baba ganoush at various Middle Eastern restaurants but I had never ventured to make it myself.  Her suggestion inspired me to search around the internet for the easiest, tastiest, and most appealing baba ganoush recipe.  Success!

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