As I sit down to write this post, the temperature inside my apartment is rising. Despite the open windows and multiple fans, it's getting hot up in here. If you know what I mean.

When the temperature gauge begins skyrocketing, it's time to start thinking about how people in hot climates tend to eat. Simple foods, grilled outdoors or perhaps lightly sauteed, and tons of herbs and spices. When I can't (or don't want to) heat up my kitchen, I start thinking of new ways to impart robust flavor into my dishes. 

I created this simple, Greek-inspired spice mix to use in a number of different applications. It's fantastic in quinoa salad, blended with silken tofu for a dip, mixed into tomato puree for cold soup, and sprinkled on grilled vegetables. It also makes an amazing addition to hummus, as in today's recipe.

I don't have an herb garden at my back door, so I've used dried herbs for this blend and it works just fine. I do like to throw in a fresh herb or two to my finished dish for added freshness and flavor, but feel free to work with that you have.


Greek Hummus Dip
Yield: About 2 1/2 cups

2 cups cooked chickpeas (or 1 15-oz can, rinsed and drained)
1 Tbsp Greek Spice Mix (recipe below)
1/4 cup tahini
3-4 Tbsp water
Salt and pepper to taste

1. In a food processor, combine all ingredients except water and puree, scraping down the sides of the bowl occasionally.
2. Add 2 Tbsp water and puree until smooth. Add additional water 1 Tbsp at a time until desired consistency is reached.
3. Serve with veggies for dipping or use as a spread on sandwiches and wraps.

Greek Spice Mix 
Yield: About 1/2 cup

2 tsp salt
4 tsp oregano
3 tsp onion powder
3 tsp garlic powder
2 tsp arrowroot or cornstarch
2 tsp fresh ground black pepper
2 tsp thyme
1 tsp cinnamon
1 tsp fresh grated nutmeg

1. Combine all ingredients in a bowl or jar and stir to combine.
2. Store in an airtight container up to 4 weeks.

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