GRIT cookbook, Athens' finest restaurant, to share some vegetarian recipes for this round of playoff fever. (Still waiting for the restaurant-owner to show up on the premises!)
For those of you looking for some decent football-fan eats, try this recipe for hummus... I love hummus with pretzels and/or wheat crackers, but anything is good to dip!
HUMMUS FROM THE GRIT!
2 cans (15.5 oz) chickpeas (aka garbanzo beans) -- drained, save liquid
1/2 medium red onion, finely chopped
2 scant teaspoons powdered cumin
3/4 teaspoon black pepper
3/4 teaspoon salt
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 to 3/4 teaspoon minced fresh garlic
1/3 cup tahini (sesame seed butter/paste)
Puree all ingredients except chickpea liquid in food processor or blender. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend/mix until all graininess is gone. Cover and refrigerate at least one hour. Serve cool in pitas sliced in half with shredded cabbage, cucumbers and carrots.
Yields approx 4 cups, or enough for 6 pita sandwiches (or an afternoon of 2-4 football fans idly dipping over the course of several hours... depending on appetite-levels, of course).
Keeps about 3 days refrigerated.