I recently had a life-changing experience in the realm of Mediterranean food. There is a lovely gem of a restaurant in our neighborhood called The Olive Tree and Robert and I had never given it a chance up until a few months ago. I’ve always been a bit underwhelmed by the Greek food I’ve made and/or ordered at restaurants. That is, until we decided to try something different for a quick weeknight dinner. I ordered the chicken shwarama with hummus, Robert got the spicy chicken and mushroom dinner, and the rest is delicious history. I now frequently crave their hummus and pita bread after a long day at work. More so, I dare say, than pizza (!?!). The Olive Tree has made a Mediterranean convert out of me and I am not ashamed to admit it.
I decided to make a homemade version of hummus myself and was quite pleased with the outcome. While I still am forever loyal to our beloved Olive Tree, this hummus is a budget-friendly and delicious alternative. It’s also a healthy snack for this weekend’s Super Bowl. I have to admit, though, that I don’t follow NFL football at all, but I enjoy the social aspect of the game.
Have a great weekend, everyone!
Looking for other appetizer ideas for Sunday’s big game? Here are a few of my favorites:
Yield: About 2 1/2 cups hummus
- 1 16 oz can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil
1.Put the chickpeas, garlic, and salt in the bowl of a food processor (or blender). Pulse for 15 to 20 seconds. Scrape down the sides of the bowl and pulse for another 15 to 20 seconds. Add the lemon juice, tahini, and water. Pulse for about 20 seconds longer. Scrape down the bowl; and, with the processor running, drizzle in the olive oil. Serve with pita bread, vegetables, or eat straight from the bowl.
Source: Alton Brown