Mag Club meets in the Middle East: Michelle’s Tzatziki Two Ways, with Kate’s Hummus BehindEVENT: Mag Club March
VENUE: Cara’s Apartment, Park Slope
SIZE: Seven
MENU: Colorful Southwestern Salad (C); Corn and Barley with Chive-Mint Vinaigrette (P); Leora’s Baked Tofu, Roasted Broccoli with Pine Nuts, and Caramelized Caprese; Sarah’s Summery Angel Hair; Kate’s Peanut Butter Hummus; Michelle’s Tzatziki Two Ways; Jordana’s Cheese (and Love)
If you haven’t noticed yet on BGSK, we love hummus. It’s fast and easy, uses mainly pantry ingredients, and transports itself like a dream from places like Manhattan to places like Brooklyn. In the case of Kate’s pantry, the cupboard must have contained peanut butter rather than tahini, resulting in this flavorful and slightly kitschy twist.
So, to conclude our week of potluck party posts, Kate has shared her recipe for delicious, if non-traditional peanut butter hummus. We recommend you serve it with pita as an appetizer, or add it to the potluck table, in which case you can spread it on everything from barley to cornbread croutons…
From Kate’s tahini-less kitchen, to yours,
Phoebe and Cara, THE QUARTER-LIFE COOKS
**Recipe**
Peanut Butter Hummus
Makes 3 cups
Ingredients
2 16- to 20-ounce cans chickpeas or garbanzo beans, drained
3 (or many more) peeled garlic cloves
1/3 cup peanut butter
1/4 cup olive oil
1/4 cup warm water
1/3 cup fresh lemon juice (more or less to taste)
1 teaspoon salt, to taste
ground black pepper, to taste
Put all the ingredients, except one can of the chickpeas, into a blender or food processor. Blend until smooth. Add the remaining chickpeas and blend, adding an additional tablespoon of water or oil if the mixture is too thick. Refrigerate until ready to use.
