Sunday, April 24, 2011

Xristos Anesti (Happy Easter) - What's Cooking

Today is my absolute favorite holiday of the year. It's normally filled with driveway antics of my large Greek family in NY cooking, creating and designing more food than even a whole city could consume. However, this year we've stayed home and I'm bringing some of that tasty joy to our small get together this afternoon.

So here's what's on the palette

An easy yet satisfying roasted garlic hummus, one of my go-to celebration appetizers.  This is a great way to use up kitchen staples, especially those heads of garlic that tend to accumulate.
  • 2-15oz cans of chickpeas rinsed and drained
  • 1 1/2 lemons squeezed of juice
  • 1 whole head of roasted garlic
  • GOOD olive oil
  • salt & papper
Cut off the top 1/3 of the head of garlic (don't peel it), put it on a sheet of tinfoil, pour a tablespoon of olive oil and then wrap the garlic up in the tinfoil. Roast the garlic just like this in your oven at 375 for 30 minutes. then unwrap the tap so it can breathe and roast for another 30-40 minutes. Once you've let the garlic cool, squeeze out each piece of garlic and it will give the most amazing and appetizing aroma! And don't worry when you roast garlic it turns sweet not strong and pungent like in its raw state.

Place all ingredients in a food processor - this is one of my most favorite kitchen essentials, it will do everything for you - pulse until combined. This is where you want to learn....taste along the way and determine how much salt and pepper you need. As for the olive oil you want to add enough so the consistency looks like hummus - not too watery but not too thick either.
I normally serve with toasted pita bread (350 for 5-7  minutes) or cut up carrots and celery. And trust me it's a crowd pleaser - whether that crowd is 2 or 12!

Happy Easter to all

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