Simply HummusSimply Good Kitchen

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Scrumptious Recipes

Discover a small sample of Simply Good Kitchen's recipes! We know you won't be able to resist their wonderful, charming taste.

Aunt B's Piecrust

Makes two 9-inch pie shells or one double crust.  Key to success:  For a perfect piecrust, it is very important that all ingredients are ice cold when the crust is assembled. 


2 1/2 cups All-purpose flour
1 cup Cold unsalted butter, diced 1/2 inch cubes
1 teaspoon Sugar
1 teaspoon Kosher salt
1 teaspoon White vinegar
1 large Egg
1/4 cup ice water


  1. Measure all ingredients and place in refrigerator one hour to overnight to chill.
  2. Place flour sugar, and salt into the workbowl of a food processor.  Using the metal blade, pulse three times to mix all of the dry ingredients.  Next, add diced cold butter and pulse 15 times at one-second intervals.  Mixture will resemble coarse cornmeal.
  3. In a small bowl, whisk together the vinegar, ice water, and egg.  Pour mixture through the feed tube of the food processor in a slow steady stream, pulsing continuously.  Pulse only until the dough just starts to come together, about 30 pulses.  Mixture will be crumbly in appearance.  If mixture sees a bit dry add one more Tablespoon of ice cold water, pulse a few more times.
  4. Remove dough from bowl and divide in half.  Shape each half into a disc.  Wrap in plastic and refridgerate for 10 minutes before rolling.  This allows the gluten strands in the dough to relax.

TIPS: The addition of vinegar to the dough weakens the protein strands and makes the crust a bit more tender.  Also, it's important to pulse the dough rather than run the food processor continuously while mixing.  A food processor that runs continuously creates too much heat and friction, causing the butter to separate.

Simply Good Apple Daddy

Who doesn't love Apple Daddy? It's incredibly easy to make and a wonderful way to enjoy apples. Try this Apple Daddy dessert recipe, then go to our Facebook page and tell us how you liked it! It serves six with leftovers.


  • Preheat Oven to 400 Deg. F
  • Grease a 9x13" Glass Baking Dish

Topping Ingredients

  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Teaspoon Kosher Salt (Diamond Crystal)
  • 1 Cup Sugar
  • 3/4 Cup Unsalted Butter, Chilled, and Diced (1/2" Cubes)
Simply Apple Daddy

Apple Filling

  • 8 Apples, Peeled and Cored (We Prefer Combinations such as Granny Smith with Royal Gala or Macintosh)
  • 1/4 Cup Apple Cider or Juice
  • 1 Tablespoon Lemon Juice
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Cinnamon

To Prepare Topping

  1. Place flour, salt, sugar and diced butter into the bowl of a food processor. Pulse 15 times at one-second intervals to combine. Topping will resemble fine cornmeal. Reserve.

To Prepare Filling

  1. In a large bowl, toss apples, cider, lemon juice, sugar and cinnamon. Pour apple mixture into the prepared glass baking dish and distribute reserved topping evenly over the top.
  2. Place into the preheated oven on the middle rack and bake for one hour. Apple daddy will be light golden on the top and a little bubbly around the edges. Let rest one hour before serving. Serve with brown sugar cinnamon ice cream.

Food Fact

Using a combination of apple varieties gives the dish a mixture of textures and levels of sweetness.

Simply Good Kitchen's Red Wine Vinaigrette

Note that we love "O" Vinegars — however, if you have a favorite, feel free to use any red wine vinegar in this recipe.


  • 1/4 Cup "O Vinegar" Cabernet
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Teaspoon Kosher Salt (Diamond Crystal)
  • 1/4 Teaspoon Freshly Ground Black pepper
  • 1 Tablespoon Fresh Basil, Minced
  • 1/2 Teaspoon Garlic, Minced


  1. Mix together all ingredients, taste to check seasoning, and reserve.

Simply Good Kitchen Homemade Hummus

Do you love hummus? It's very easy to make and requires only a few ingredients. We know you'll enjoy this homemade hummus recipe from the chefs at Simply Good Kitchen. This recipe yields 3 cups.


  • 1 Can Chickpeas (20-ounce) Drained and Rinsed
  • 2 Tablespoons Tahini (sesame seed) Paste
  • 1 Teaspoon Lemon Zest
  • 1 Whole Lemon, Juiced
  • 2 Teaspoons Garlic, Peeled, Approximately 2 Cloves
  • 1 Teaspoon Kosher Salt (Diamond Crystal)
  • 1/4 Cup Olive Oil, Plus 2 Tablespoons Extra if Needed
Simply Hummus


  1. Place all of the ingredients into the work bowl of a food processor. Puree until smooth, about one minute. If hummus seems too thick, add additional olive oil. Hummus may be prepared up to 5 days in advance.

Food Fact

The word "hummus" means "chickpea" in both Arabic and Hebrew.

Angel Food Cake

This recipe serves 6 (with leftovers).


  • 14 Extra Large Egg Whites
  • 1 Teaspoon Cream of Tartar
  • 1 1/2 Cups Sugar
  • 1/2 Teaspoon Kosher Salt (Diamond Crystal)
  • 1 Cup All-Purpose Flour
  • 1 Teaspoon Vanilla Bean Paste or Extract
  • 1 Teaspoon Lemon Zest
Simply Angel Food Cake


  1. Preheat oven to 350 deg. DO NOT COAT the 10-inch tube pan with anything. It must be dry and grease-free for the cake to stay tall.
  2. Place the egg whites, cream of tartar, sugar and kosher salt in the dry, grease-free bowl of a stand mixer with whip attachment. Whip on high speed until whites form soft peaks. This could take up to 5 minutes.
  3. Transfer the whipped whites to a large bowl. Sift half of the flour over the whites. Using a large wire whisk, lift and tap the whites until folded in completely. Repeat with the other half of the flour, vanilla bean paste and lemon zest.
  4. Gently pour the batter into an angel food cake pan (10-inch tube pan) and bake on the middle rack of the oven for 35 to 40 minutes. Cake is done when a toothpick inserted in the center of the cake comes out clean.
  5. Remove the cake from the oven and invert to cool. Once cooled, remove from the pan. Serve with your choice of fresh fruit.

Cook's Note

Egg whites have a very long shelf life (6 months). In addition, egg whites that have been frozen and thawed will whip up without a problem. One egg white is equal to one ounce by weight or volume. So, if you have a container of egg whites and need 14 of them, they will measure 1 3/4 cups or 14 ounces. This cake will keep up to 10 days in the refrigerator. A well-wrapped cake can also be frozen for up to 3 months.

Food Fact

Although angel food cake makes a sweet ending to any Thai meal, it is actually an American dessert. This cake seems to trace its roots to southeastern Pennsylvania, where thrifty Pennsylvania cooks may have created it as a way to use the extra egg whites left over from making egg noodles. The first published recipes for this cake started to appear in the 1870s, shortly after the invention of the rotary egg beater - a welcome tool for beating all those egg whites!