Sunday, July 27, 2014

Lots of hummus

Until yesterday, I had only prepared two quarts of hummus at one time. Now my personal record is somewhere around five gallons! The Cuisinart food processor labored for over one hour to turn six #10 cans of chickpeas into the wonderful spread. When I completed the task, one quart olive oil, one quart lemon juice, three pounds tahini, one cup minced garlic and salt and pepper joined the chickpeas.

Oakland Feather Rover Camp featured a Middle Eastern menu for a private camp on Saturday. The two-hour lunch included pita bread, hummus bi tahini, tabbouleh and tuna salad, plus a large salad bar. We will serve the remaining hummus throughout the week on the salad bar.

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