Start off Shabbat with some hummus!

As promised, my new toy is playing an integral role in this week's Shabbat dinner. I've already whipped up my hummus and red cabbage cole slaw, and I'm about to start on my (pareve) peanut butter-banana ice cream.

Also on the menu tonight is harissa chicken, corned beef, and sesame-peanut noodles. And, of course, chicken soup. I'll post a full menu, recipes, and pictures next week, but here's a little something to get you salivating. 

Shabbat shalom!

HUMMUS

Ingredients:

1 can chic peas (15 oz), drained

1-2 lemons

2-3 cloves garlic (I always put in at least 3. For me, when it comes to hummus, the more garlic the better!)

½ cup good quality tahini (I use Achva brand)

parsley (a couple of sprigs)

white vinegar

cumin

salt

pepper 

Pour the chic peas into food processor, fitted with metal blade. Add the garlic, parsley, juice of ½ lemon, salt and pepper to taste, and ½ tsp cumin. Process until very fine.

Add tahini and a cap full of white vinegar. Process until the hummus is the consistency of heavy cream, adding water, as needed. The more water you add, the thinner it will be. So if you want a thick hummus, go with about 1/4 of a cup.

Add more lemon juice, ½ teaspoon of cumin, and salt and pepper to taste, and mix.

Refrigerate to allow the flavors to meld. Serve at room temperature, with challah or baked pita bread.

For a little extra flavor, dig out a well in the center of your hummus and add some olive oil, then sprinkle with za'atar.