B
ButterSticks
Guest
Ingredients
Hummus:
* 4 cups chick peas, drained and rinsed
* 3 tablespoons olive oil
* 1 teaspoon garlic
* 1 tablespoon tahini
* Juice from 1/2 lemon
* 1/16 teaspoon cumin
* 1 tablespoon warm water
* Salt and white pepper, to taste
Champagne vinaigrette:
* 1 tablespoon champagne vinegar
* 1 teaspoon Dijon-style mustard
* 2 teaspoons brown sugar
* 1 teaspoon salt
* 1 teaspoon shallots, minced
* White pepper, to taste
* 3-5 tablespoons canola oil
Salad:
* 2 pieces wheat pita or Ak-Mak crackers
* 1 whole avocado, cut in half, pit removed and peeled
* 2 cups field greens
Directions
Hummus:
Put chick peas, olive oil, tahini, garlic, lemon juice,
water and cumin into a food processor. Process until the
purée is smooth. Season with salt and pepper.
Vinaigrette:
Combine vinegar, mustard, sugar, salt, shallots and white
pepper in a medium bowl. Whisk and let stand for 5
minutes. Whisk again and slowly incorporate the oil,
continuing to whisk the entire time. The oil should be
totally incorporated and will not break at this point.
Check and adjust seasoning. This will keep in the
refrigerator, covered, for 5 days. (You may need to whisk
again before use.) This recipe can be doubled or tripled.
To serve:
Arrange greens on a plate and top with avocado. Scoop
hummus into the avocado. Drizzle with vinaigrette. Grill
wheat pita and serve on the side, or use Ak-Mak crackers.
Hummus:
* 4 cups chick peas, drained and rinsed
* 3 tablespoons olive oil
* 1 teaspoon garlic
* 1 tablespoon tahini
* Juice from 1/2 lemon
* 1/16 teaspoon cumin
* 1 tablespoon warm water
* Salt and white pepper, to taste
Champagne vinaigrette:
* 1 tablespoon champagne vinegar
* 1 teaspoon Dijon-style mustard
* 2 teaspoons brown sugar
* 1 teaspoon salt
* 1 teaspoon shallots, minced
* White pepper, to taste
* 3-5 tablespoons canola oil
Salad:
* 2 pieces wheat pita or Ak-Mak crackers
* 1 whole avocado, cut in half, pit removed and peeled
* 2 cups field greens
Directions
Hummus:
Put chick peas, olive oil, tahini, garlic, lemon juice,
water and cumin into a food processor. Process until the
purée is smooth. Season with salt and pepper.
Vinaigrette:
Combine vinegar, mustard, sugar, salt, shallots and white
pepper in a medium bowl. Whisk and let stand for 5
minutes. Whisk again and slowly incorporate the oil,
continuing to whisk the entire time. The oil should be
totally incorporated and will not break at this point.
Check and adjust seasoning. This will keep in the
refrigerator, covered, for 5 days. (You may need to whisk
again before use.) This recipe can be doubled or tripled.
To serve:
Arrange greens on a plate and top with avocado. Scoop
hummus into the avocado. Drizzle with vinaigrette. Grill
wheat pita and serve on the side, or use Ak-Mak crackers.