RadioBDC Logo
Habits (Stay High) | Tove Lo Listen Live
 
 
< Back to front page Text size +

Quick nutritious nibble for guests

Posted by Sheryl Julian  November 23, 2009 11:15 AM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

hummus.jpg

I spent Saturday afternoon at Tags Hardware in Porter Square, signing "The New Boston Globe Cookbook," alongside Nathan Hasson, an affable gentleman from Porter Square Books who worked the cash box.

One woman came up to us and bought five books. She was getting a spatula for each one to wrap in the bow and was practically done with her Christmas shopping. Lots of Food section readers stopped by to say hello, which was great fun. We sold lots of books.

Tags also hosted Santa and Mrs. Claus, was giving out freshly popped corn, and the place was packed.

I made hummus from the cookbook, which is a recipe given to me by Emeline Aroush, whose husband owns Aroush Tailors in Cambridge. Emeline's version of hummus is especially creamy and lemony. She uses the liquid from the can of chickpeas to thin the mixture. Add more olive oil, lemon juice, and salt, if you like. It's a wonderful spread.

Hummus
Makes 2 cups or enough to serve 8

1 can (15 ounces) chickpeas, drained into a bowl
1/2 cup sesame tahini
Juice of 1 lemon, or to taste
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
Olive oil (for sprinkling)
Paprika (for sprinkling)

1. In a food processor, combine the chickpeas, 1 tablespoon of the liquid from the can, tahini, lemon juice, salt, and oil. Pulse until smooth.
2. With the motor running, add enough of the remaining liquid through the feed tube, 1 tablespoon at a time, to make a mixture that just holds its shape.
3. Taste for seasoning and add more lemon juice, salt, and olive oil, if you like.
4. Spread the mixture in a shallow bowl. Sprinkle with olive oil and paprika. From "The New Boston Globe Cookbook"

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives