she says with a phony French accent, fully aware this is Middle Eastern fare, but she is silly and pictures all chefs like this. wink.
The pitas: This time I used the recipe from my Moosewood cookbook. I am unsure about the logistics of publishing a recipe from a book and I can't find it out there on the web. BUT I have used this very similar recipe before and they were just as yummy. Be sure to keep a close eye as they bake. They can go from golden to charred in a split second. Um yeah, I know this from experience.
And the hummus: My friend Anne Otto brought this recipe back from a trip to Bethlehem. I hope she doesn't mind if I share it here.
2 cups canned chickpeas*, drained or the same amount cooked fresh
2/3 cup Tahina paste
3/4 cup lemon juice (I only had enough lemons for about 1/2 cup and it was fine.)
4-5 cloves garlic, mashed
1 tsp. salt
1/4 tsp. cumin
parsley for garnish
Place chick peas, tahina, lemon juice, garlic, salt and cumin in a food processor or blender.
Mix until smooth.
Place in jar and refrigerate.
Just before serving, sprinkle chopped parsley on top. (or a few whole chickpeas or paprika.)
Makes 2 1/2 - 3 cups. This doesn't seem like much but it is!
*I bought the tahini at my favorite Mediterranean market and the nice man talked me into the "good" chickpeas too. They were imported from Lebanon I think.
I had considered trying to post every day in February to keep my mind off the winter blues, but it's only the 7th and already it ain't happening. So I'll just try to stay pretty active here and maybe it will help a little. K?