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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, February 5, 2010

hummus (from Ina Garten's 'The Barefoot Contessa')

MAKES 2 CUPS

At Barefoot Contessa we make a very lemony hummus with lots of garlic and spice. I like to drizzle it with olive oil, sprinkle it with toasted pignoli, and serve it as a dip for pita bread and endive leaves. This is very quick to make and lasts for a week in the refrigerator.

2 CUPS canned chickpeas, drained, liquid reserved
1 1/2 TEASPOONS kosher salt
4 garlic cloves, minced
1/3 CUP tahini (sesame paste) usually found by either the condiments or in the health food section
6 TABLESPOONS freshly squeezed lemon juice (2 lemons)
2 TABLESPOONS water or liquid from the chickpeas
8 DASHES Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.

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