Sunday, January 24, 2010

Vegetarians at the playoffs!

Reaching into my invaluable 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.