Tuesday, May 27, 2014
There's really only 2 places in our area that we will order takeout from and while we don't do it that often, it's food that both John and I crave with some regularity. So much so, that I decided to take on the challenge myself. You see, there's this kosher restaurant in town that serves Middle Eastern food. They load you up with all sorts of homemade salads and then you pick the kebabs you want, they add two pitas and you're out the door.
One order of dinner is enough for dinner for one and then lunch for one. Why we don't share an order is beyond me but we always get our own and then savor the lunch the next day. It's almost sad. But since the restaurant is kosher, we're without it on Saturday nights (a night where, let's be honest, I could use a full day off, meaning no cooking allowed either!). So, last Saturday we decided to make our own. Starting with the hummus...
2 tablespoons tahini paste
1 tablespoon fresh-squeezed lemon juice
1 clove garlic
1/4 cup olive oil
1 14-ounce can chickpeas, drained and rinsed
In a small food processor, add tahini paste and lemon juice. Process 2-3 minutes until tahini paste becomes light and paste-like (no longer all liquidy). Add garlic and olive oil and process again 2-3 minutes. Then, add chickpeas and process until chickpeas are your desired consistency (we like lump-free hummus). Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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