Green California Hummus

A friend introduced me to "California hummus" at a local restaurant called Pita Grill, which is a small NYC chain with California Mediterranean flavors. The California hummus is so good, I haven't bothered to check out the rest of the menu. I'm hooked on it. And I decided the only way to cure myself was to try making it on my own!

California hummus is green, herby, but also has that warm nourishment that comes from chickpeas. It doesn't feel as heavy as a typical hummus, but it still carries its weight as a tasty dip at your next event, or mixed with chicken salad. Nom nom!

California Hummus
Serves 4 as a side dish

1 16 oz can chickpeas (garbanzos)
2/3 cup chopped cilantro (stems okay)
1/3 cup chopped parsley (stems okay)
1 jalapeno, chopped (seeds optional)
1/3 cup olive oil
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/2 tsp salt
pepper to taste

1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, cilantro, jalapeno, lime juice, and spices.
3. Using a hand blender or food processor, add half the olive oil and pulse to blend. continue adding olive oil as needed to get the desired consistency.
4. Taste and adjust seasonings as necessary.
5. Serve with carrot chips, celery, pita chips, over grilled chicken, with falafel, wrapped in an omelette...
6. Optional add ins can include red pepper, spinach, cheeses - go crazy.

July 4th Menu - Summer Indoor Birthday!

Summer picnics are a lot of fun - but they're also prone to finicky weather, bugs, noise, humidity, and not enough ice, ever. I wanted to combine a way to celebrate our country, summers, and birthdays all together - but indoors. After all, a hurricane was coming and I happen to love air conditioning and fully functional bathrooms.

I wanted an easy picky menu - something that guests could enjoy eating off a plate, but with one utensil. It had to be something they could pick up and eat over and over, going back for seconds or thirds as desired. Dishes should be happy at room temperature and made in advance. The ingredients also needed to be affordable - we were expecting 20-30 people over several hours!!

Here's what we served:
Pulled Pork Tacos (Pork Tinga)
Meatballs
Herbed Ricotta Pasta Salad
Green Bean Almondine with Sesame Ginger Dressing
California Hummus
Bruschetta
Salsa and Chips
Homemade Ginger Ale
Cold Chai