Hummus
Makes 2 cups
1 clove garlic, peeled
Salt
4 cups drained canned chickpeas
½ cup tahini (sesame paste)
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoon chopped parsley
Pita bread
Put garlic and a pinch of salt into a mortar and crush with a pestle until they form a paste.
Put chickpeas, tahini, lemon juice, salt to taste and garlic paste into
the bowl of a food processor and puree, occasionally scraping down
bowl, until very smooth, 3-4 minutes. Drizzle in olive oil and pulse to
just combine.
Sprinkle with chopped parsley and serve.
Roasted Eggplant Puree
Makes 2 cups
1 medium-sized eggplant
Salt
4 tablespoons olive oil, divided
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 tablespoon tahini
1 tablespoon chopped parsley
Preheat oven to 400 degrees F.
Cut eggplant in half lengthwise and lightly score the surface. Sprinkle
generously with salt and olive oil. Roast, cut side down, on cookie
sheets for 40 minutes or until eggplants are very soft.
Remove from oven and let cool.
Scoop flesh from skin of eggplant and puree in food processor with
garlic, lemon juice, tahini and parsley. While machine is on, slowly
pour in the olive oil. Season to taste with salt and pepper.
Chill or serve room temperature.
Minted Bulghar Salad with Pine Nuts and Feta
Makes 2 cups
½ cup medium grain bulgur
1 ¼ cups water
3 Roma tomatoes, seeded and diced
¼ cup green onions chopped, white and some of the green, about 2 green onions
¼ cup loosely packed, roughly chopped mint leaves
½ cup crumbled feta cheese
2 tablespoons toasted pine nuts
For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat.
Let stand 20 to 25 minutes or until most of the liquid is absorbed and
bulgur is fluffy and tender. Pour off any remaining liquid.
Prepare dressing: in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
In a large salad bowl, toss together tomatoes, green onions and mint. Add bulgur.
Pour dressing over salad, toss to combine. Top with feta and pine nuts. Serve.
Arrange all three salads on a platter and serve with pita bread.
The Aphrodisiac
Makes 1 cocktail
1 ounce pomegranate vodka, such as Pearl, Charbay or Van Gogh
1 ounce vodka
Splash of passion fruit nectar
Splash of pomegranate juice
Fresh pomegranate seeds for garnish
Pour all ingredients in a shaker with ice. Shake briskly and strain
into chilled up glass. Garnish with 5 fresh pomegranate seeds.
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