For those of you who don’t really know, Independence Day is a holiday commemorating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.
OK, that’s your history lesson for today…now back to the barbecue!
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And speaking of a barbecue, whether you’re hosting one or going to one, here’s a quick dish you can whip up, assuming you can get all the ingredients!
It’s a light dish and you don’t have to worry too much about it staying hot or cold as it can be served at room temperature (but do chill it before serving), or I guess in the case of a barbecue…outdoor temperature! Just cut up some fresh veggies to go with it and you’ve got a simple plate of goodness!
Me, I like to just have it in the fridge as a snack with some raw veggies when I’m feeling peckish! Most recipes suggest drizzling olive oil on top, but I don’t bother, but that’s up to you.
◊ This will make about 1¼ cups ◊ Equipment needed: Food Processor ◊
2 garlic cloves, peeled
juice of 1/2 lemon
290g / 10¼oz chickpeas, drained
4 Tbsp tahini paste
1/4 tsp each ground cumin
1/4 tsp each ground coriander, curry powder (both optional, but adds more flavor)
salt, to taste
extra virgin olive oil, to serve
HERE’S WHAT TO DO…
With the food processor running, throw in the garlic cloves and allow them to mince.
Add the lemon juice and chickpeas and pulse about 5-6 times.
Add tahini paste and seasonings and pulse a few more times. Add a little bit of water at a time with the processor running until desired consistency, scraping down the sides of bowl occasionally. (I ended up using roughly about 1/4 cup of water)
Scrape hummus out into a serving bowl and chill for about 3-4 hours. Drizzle a bit of extra virgin olive oil on top prior to serving, if desired.
Serve with fresh raw veggies such as celery and carrot sticks, pepper strips, cauliflower, broccoli, etc. or stuff the celery sticks and perhaps sprinkle with a bit of curry powder or cumin for a decorative touch.
Have a safe 4th everyone!