tag:blogger.com,1999:blog-9023490889224968639.post3188378864796295168..comments2023-09-03T08:17:38.298-05:00Comments on P. B. and Jorgee's: Build-Your-OwnsJamiehttp://www.blogger.com/profile/16414506576878819208noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9023490889224968639.post-91773597027188670802008-08-19T11:17:00.000-05:002008-08-19T11:17:00.000-05:00Online recipes are usually pretty good but often h...Online recipes are usually pretty good but often have way too much tahini. If it lists tahini in fractions of cups instead of tablespoons, you should probably cut the amount a lot.<BR/>My "recipe" (I taste and tweak as I go):<BR/>1 can garbanzo beans (or about 2 cups cooked)<BR/>1-2 cloves of garlic<BR/>1-2 tbsp tahini (I've heard that you can substitute peanut butter instead, but I haven't tried it)<BR/>juice of 1-2 lemons<BR/>enough olive oil to get it to blend easily, maybe 3 tbsp? I often find I have to add more after I start.<BR/>cumin to taste (I love cumin, so I put in 1/2 tsp ground and 1/2 tsp whole cumin seeds.)<BR/><BR/>I just put everything in the food processor until it's mostly smooth, but I'm impatient, so sometimes there are pretty large chunks of garbanzo beans. That's OK with me.<BR/>You can add a roasted red pepper, some sun-dried tomatoes, chipotle peppers, olives, or pretty much anything else you want, but I like just plain hummus.<BR/><BR/>I don't know if your kids like olives, but I love my olive spread:<BR/>1 can (8 oz, I think) small black olives, drained<BR/>10ish Kalamata olives, pitted<BR/>1 clove garlic<BR/>2 tbsp pine nuts or 1 tbsp peanuts (for texture)<BR/>enough olive oil to get smooth<BR/><BR/>I just throw it in a food processor until it's smooth.Evelynhttps://www.blogger.com/profile/08903667625039887922noreply@blogger.comtag:blogger.com,1999:blog-9023490889224968639.post-46720449003753153852008-08-18T15:38:00.000-05:002008-08-18T15:38:00.000-05:00We do hawiian haystacks, which are build your own....We do hawiian haystacks, which are build your own.Mehttps://www.blogger.com/profile/13409829724887059312noreply@blogger.comtag:blogger.com,1999:blog-9023490889224968639.post-50387905259569853782008-08-18T14:39:00.000-05:002008-08-18T14:39:00.000-05:00Awesome! We are definitely going to try this! Th...Awesome! We are definitely going to try this! Thanks for the spread recipe. Do you have any hummus recipes to recommend? I've never made my own hummus, but I would like to start making my own. The kitchen item that I'm thinking I have to buy next is a mortar and pestle.Jamiehttps://www.blogger.com/profile/16414506576878819208noreply@blogger.comtag:blogger.com,1999:blog-9023490889224968639.post-48807513673637168952008-08-18T14:13:00.000-05:002008-08-18T14:13:00.000-05:00Jon and I often have build-you-own breads and spre...Jon and I often have build-you-own breads and spreads:<BR/>Breads: pita, other flatbread, crackers<BR/>Spreads: hummus, eggplant dip, olive spread, whipped feta (blenderized with a bit of lemon juice)<BR/>Veggies: tomatoes, cucumbers, lettuce, bell peppers, sprouts<BR/>Other: pickles, olives, cheese, olive oil, some spicy sauces<BR/><BR/>We assemble sandwiches and/or salads from the ingredients, and since Jon likes things spicier than I do, he can spice it up as much as he wants. It's a really quick, easy meal, and since there are so many ingredients, it'll usually last for a few days. It's pretty flexible, too. Pretty much any spread would be a good addition. You could add deli meat or roasted chicken if you wanted.<BR/><BR/>The eggplant spread we make is really simple and good: Roast an eggplant at 400 F until it's all mushy. Scrape the flesh into a bowl and mash in as much olive oil as it will absorb (1/3 cup for 1 1/2 pound eggplant the last time I made it). Add a little lemon juice and salt if you want. The recipe says that a little sugar is good, too, in case the eggplant is bitter, but I usually forget to do this.Evelynhttps://www.blogger.com/profile/08903667625039887922noreply@blogger.com