Yesterday, I spent the afternoon in Portsmouth, NH with my older sister and her two boys. We had lunch at the Portsmouth Brewery, which has a great atmosphere. It's casual, you can see the giant brewing machinery, has good beer, and works for little kids because they give you crayons and as many straws as you want.
My dining companions, the amazing Sarah of Nourishing Path, and her sons Wallace (almost 5) and Lysander (age 1).
We didn't imbibe today, so I can't comment on the beer, but had great food. I had the Hummus and Baba Ganoush plate which came with a few slices of french bread, focaccia, cucumber, carrot, and red bell pepper. It was delicious, but my nephew's french bread pizza looked pretty good too, so you might be seeing pizza here soon.
Since I didn't actually do any cooking today, I thought I would share my own recipe for hummus. My favorite store bought hummus is Sabra or Trader Joe's, and this is pretty close.
Hummus
15 oz (1 can) chickpeas
1/4 cup tahini
1 lemon, juiced
2 cloves garlic, grated or finely chopped
1/2 tsp kosher salt
1-2 Tbsp olive oil
Water or chickpea liquid, as necessary
1/4 cup tahini
1 lemon, juiced
2 cloves garlic, grated or finely chopped
1/2 tsp kosher salt
1-2 Tbsp olive oil
Water or chickpea liquid, as necessary
Drain and rinse the chickpeas and set aside. Reserve the liquid in the chickpea can, or some of the cooking liquid if you made them from scratch.
In a food processor (or a really good blender), combine the tahini and lemon juice and blend until smooth and creamy.
Add the grated garlic and salt and blend until combined.
Add the chickpeas about 1/2 cup at a time, blending until smooth.
With the motor running, add the olive oil and as much water or chickpea liquid as you want to get to your desired consistency. We like it really creamy. Serve with a drizzle of olive oil and a sprinkle of paprika over the top.
Great looking kids!
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