Post-Vacation Meal: Hummus and Vegetables
We're just back from a few days on the Cape, where I ate exclusively vegetarian with the exception of a fantastic lobster on Wednesday night. My veggie streak continued today, as I returned home to a very empty fridge and quite sick of peanut butter (my road trip staple). So I whipped up some hummus for lunch. It's a very easy and economical dip to have around, and you can jazz it up by altering the amounts of garlic, lemon or hot sauce, or even add in some roasted red peppers, olives or fresh herbs (none of which I have in my sad post-vacation fridge).
The better looking meal was created before we left on vacation. My brother and his family stopped by on their way to Cape Cod, and I made a tasty dinner featuring seafood and salads. I also made those irresistable sliders for the kids, which they gobbled up. Time to get to the grocery store.
Hummus
Makes about 1 1/2 cups
1 can chick peas, drained and rinsed
1 - 2 (or more) cloves of garlic, crushed
1 lemon (or more), juiced
3 T. tahini
3 T. olive oil
3 T. water (maybe)
salt
hot sauce
Place chick peas, crushed garlic, lemon juice and tahini in bowl of food processor. Process until very finely chopped, scraping the sides of the bowl once. With motor running, pour in olive oil and continue to process. Add some water if it looks too thick. Add a pinch of salt and a few dashes of hot sauce. Turn off the motor and taste. Add more salt and/or lemon if desired. Serve with raw or blanched vegetables, pita chips or crackers.
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