Wednesday, September 27, 2006

This is one of my favorite dinners I've made in the last few weeks! (and i love the pictures too!) Lemon-Garlic Hummus over Red Leaf Lettuce with Crudite. Rachele Ray can go to hell with her 30 minute good for you meals (when is dipping chicken in pancake batter and frying it good for you?) This can be done in 15-20 min.



The Salad
1 head red leaf lettuce, chopped and washed
1 cucumber, sliced
1/2 large red bell pepper, sliced
1 medium beet, peeled and sliced thin

Arrange beautifully in serving bowls and drizzle with olive oil, fresh lemon juice and salt and pepper to taste.

The Hummus
1-15 oz can of Organic Chickpeas
2 cloves garlic, chopped a bit
1/4 cup tahini, add more or less depending on taste
juice of 1 lemon
pinch of cumin
pinch of paprika
olive oil, to taste
salt and pepper

pitted kalamata olives for garnish.

Throw it all in the food processor (except the oil). Drizzle the oil while the hummus is blending and season to taste. Add a large spatula-ful onto the already prepared salad and garnish with the kalamata olives. Squeeze some more lemon on just for kicks.
It is very raw garlic tasting which I happen to like in hummus..If you don't like that saute the garlic in a little bit of oil to tame the beast. I wish I had the inspiration to make this dish in the warmer weather because it would have been perfect for those too hot in the kitchen to turn on the oven nights of summer.

1 comment:

brother stephen said...

this looks wonderful. except for the olives, which make me wanna die.