A Dunedin woman's new book may contain the missing dish to your holiday party menu.
Trina Clickner, a self-proclaimed food historian who celebrated the release of her new book on Dec. 9, shares a recipe for hummus that uses garlic — what else? It may be just the dish to finish off that holiday party platter.
Clickner's "A Miscellany of Garlic," published by Adams Media, devles into the cultural, historical and health significance of the vegetable. It also includes recipes.
"This hummus recipe was not included in the book," Clickner says. "So many favorites, so little page space. I hated the thought of leaving this garlicky hummus recipe out so, not to be left out at all, here it is for you as a giveaway."
Jo Ann’s Cleveland Hummus
Homemade hummus is a real crowd pleaser and is perfect for parties. It stores well if covered tightly and kept in the refrigerator so you can easily make a few batches ahead of time.
My friend Jo Ann makes the world's best hummus and this is her prized recipe. She acquired it from a favorite restaurant in Cleveland back in the olden days before there were PCs.
This creamy hummus was always the first appetizer to disappear when Jo Ann hosted those wonderful summer parties at her delightful Palo Alto, CA "Fabu Lounge" poolside courtyard back in the day. Try this recipe and you'll wish you'd made more.
- 1 Can chickpeas/garbanzo beans, drained
- 3-5 Large cloves garlic, peeled
- 4 Tablespoons sesame tahini (tahini is a thick sesame seed paste similar to peanut butter)
- 1 Tablespoons sesame oil
- 1/3 Cup lemon juice
- 1/3 Cup warm water
- Salt to taste (usually quite a bit!)
- Pepper to taste
- Cumin to taste
- Paprika to taste and to sprinkle on top for good looks
(Food processor REQUIRED!)
- Combine all ingredients in a food processor.
- Blend for 3 minutes and enjoy!
Serving, Prep Suggestions
Serve fresh hummus in one or more decorative dip bowls alongside fresh pita bread, warmed in the oven or quickly in the toaster. Sprinkle hummus lightly with lemon juice and garnish with fresh, diced tomatoes, fresh parsley, and lemon wedges!
For more information about the author, visit www.foodhistorian.com.