|be the perfect host/ess||.||
you’re just supplying after- or pre-dinner munchies
crowd of 12, supply a plate each of any three of the following …
• cheese plate
• hummus with pita |
That old college staple is vastly improved when the hummus is homemade.
I just toss a can of drained chickpeas in my mini food processor along
with a clove of garlic and tahini paste, olive oil, lemon juice, salt
and pepper to taste. It takes maybe three minutes to make, and yields
way more hummus – about two cups – for way cheaper than you can get
in those little plastic tubs at the supermarket. If you’re really
super-pressed for time, however, or lacking in a food processor, dress
up that store-bought hummus by serving it in a nice bowl, or even a
hollowed-out bell pepper.
• tapenade with
bread or crackers | You can buy tapenade, a Provençal black olive
and caper spread, ready-made (it’s often sitting by the fancy cheeses,
near the deli counter), but as with the hummus, it’s much tastier and
cheaper if you make it yourself. Again, a food processor will be your
best friend: I dump a can of drained black olives in my mini processor,
add a handful of good pitted kalamata olives, along with a couple of
spoonfuls of capers (I skip the anchovies that are traditionally a part
of this dish), then zizz it all up, adding olive oil until it’s just
spreadable, but still a little chunky, in consistency.