The other day it was 88 degrees and humid. Mr. B. and I were sitting by the pool with iced Coronas in hand. We were hungry for a little something. I went in the kitchen and whipped this up in no time. I cut up some multi-grain pita breads and put them in a cloth lined basket, so that we could cover them up if the flies were about. Then I made the hummus, a very simple version.
1 can 15.5 oz. garbanzo beans (chick peas)
1 heaping T. tahini (sesame paste), optional
2 T. lemon juice
2 garlic cloves, smashed and peeled
1/2 t. salt
1/4 t. pepper
1/3 c. olive oil
2 T. plain yogurt or sour cream, optional
Drain and briefly rinse the chick peas. Place in the food processor with tahini, lemon juice, garlic cloves, salt and pepper. Pulse until well mixed, scraping down sides if necessary. Remove tube and slowly add the olive oil and continue blending until very smooth. Add yogurt or sour cream if using. Mix again until well combined. Place in a bowl and serve with pita chips or vegetables.
There is room for additional ingredients or garnishes if you like: minced parsley or mint, roasted red peppers, or feta cheese, for example.
That day we left it simple, it was delicious. I hope you will try it and let me know what you think. In a post coming soon, I will show you how I incorporate this recipe into a Greek summer feast. Featured are: marinated, grilled, butterfly leg of lamb, tabouleh salad, moussaka,
tatziki sauce, feta and pitas!