One thing I’m sad about in regards to going back to Boston is I will have to part with my mother’s food processor. Food processors are the best. They help you make this:
Recipe time! I wanted hummus. We had olives. None of the recipes I found were to my satisfaction, so I put a little of this and a little of that.
Greek Olive Hummus
So, roughly chop:
2 cloves garlic
3 T. parsley
1/4 cup mixed Greek olives
Pulse in the food processor with a can of chickpeas (I used Goya low-sodium, my go-to brand).
juice of 1 large lemon (or to taste)
2 T tahini
1 t. ground cumin
1 t. olive oil
1/4 cup water
Blend until beautifully smooth. Top with paprika.
The olives make a lovely rich background note, and the spices are perfectly balanced in terms of smokiness and freshness.
I used the hums to make a fabulous sandwich for lunch:
Atop a pita, there is grilled eggplant (I love my pre-grilling on the weekends, it’s made for such great weekday meals!), hummus (obviously) and spinach for green and crispness.
I plan to supplement my sandwich with whatever we’re feeding the kids at work. Somewhat ironically, the food bank sent us a bunch of organic greek yogurt (?!?!) What yuppies buy for extortionist amounts at Whole Foods, our kids are getting from the food bank… only to go “YUCK, PLAIN YOGURT!” I don’t really know quite what to make of this, except… more for me!