I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Hummus

1 (16 oz.) can chick peas (garbanzo beans)
2 cloves garlic, chopped coarsely
2 tsp. salt, or to taste
1/4 cup lemon juice, or to taste
1/4 cup tahini (sesame paste)
4 Tbsp. minced parsley
2 Tbsp. olive oil
 
Drain garbanzos, reserving liquid.  In blender or food processor, puree garbanzos with 1/2 cup of liquid, garlic, salt, and lemon juice.  Add tahini and olive oil.  Whirl or stir until smooth and creamy, adding more liquid, salt, and lemon juice if needed.  Mound in shallow bowl, drizzle with a little olive oil, and sprinkle with parsley.  Serve with warmed pita bread wedges.  Makes about 2 cups. 
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