I know you’ve been wondering what’s been going on over at CliqueClack Food. Heck, you all eat, right? And admit it — you love to sit on your couch and chow down while watching the Olympic athletes do all that strenuous stuff.
If you feel like munching, try some dip with vegetables, corn chips, crackers or pita. We’ve got a bunch for you to choose from, and they’re all easy to make but will impress your guests … or your significant other. Or even just yourself:
I know it’s difficult to tear yourself away from the figure skating, so you’ll need to cook an easy dinner in order not to miss the gold-medal-winning performance.
Finally, finish off your meal with an easy, yet decadent dessert:
You’re on your way to winning an Olympic Gold in the ‘eating’ category….
Clacked by Debbie McDuffee
on Feb 20, 2010 @ 16:24 EST5EDT
Hey Debbie,
I checked out your hummus recipe and it’s almost exactly like mine except you use about twice the tahini, which I’ve got to try because I love sesame in all forms.
After finding the hummus at a new restaurant featuring Mediterranean food to be significantly better than any I had eaten before I had to ask the waitress if they could give me the recipe or any hints about what made it so damned good. Well, the young man who owned the restaurant came over to our table himself and told me they cooked their chickpeas from dried ones rather than using the canned variety, but other than that he said there was nothing “secret” about the recipe. Once I tried that I’ve never gone back to the canned chickpeas.
I buy mine dry in 3lb bags at a local produce market and I use the “juice” from the beans instead of plain water for consistency adjustment. The only other thing I do differently is I use “Classico” olive oil instead of extra virgin, but that’s just a matter of personal taste. I find the “regular” to be richer and more buttery tasting, but I believe I’m in the minority when it comes to choice of olive oil.
As you said in that article, this is my recipe that I think is the best hummus. Everyone’s tastes are different and even with my recipe I’d prefer a bit more lemon in it, but the rest of the family like it the way it is. Honestly, I don’t think I’ve ever eaten hummus from a restaurant or homemade that I didn’t like. I’ve had a few stinkers from grocery stores where the price is too high, the amount to little and the consistency usually too thick. Besides, it’s just too easy to make hummus to buy it pre-made in the store.
*POST AUTHOR*
OK, you’ve convinced me! After reading all the news about BPA lining the cans, I was planning on cooking up a bunch of chick peas and beans and freezing them in 1 cup amounts for easy use. I’m doing it! :-)
I have started using the juice from the can instead of water as Bob suggested and it is delicious that way.
I’m with you — no amount of tahini or lemon can be too much!
Just a little FYI that you probably already know, but 2 cups of chickpeas = about 1 can.
Happy Hummusing!