Page 23 - Boca Club News - October '23
P. 23

Boca Club News, Page 23
      Second Helpings: A Favorite Recipe from the Past Pages



      Of Boca Club News…Two “Signature” Dip Recipes



         A double treat this month: not one, but two easy-to-prepare recipes for dips that  Hummus with Tahini
      are not only delicious but good for you, as well. Both are staples of Greek cuisine, the  Yields: 1 quart
      Mediterranean fare known world-wide for its heart-healthy qualities. You can serve   Ingredients:
      one, or have family and guests enjoy both in the same meal; they go perfectly together...  8 ounces dried chickpeas (about 1 1/2 cups)
      especially as appetizers before a lovely fish dish.                         Kosher Salt, as needed
      Homemade Tzatziki Sauce                                                     Juice of 2 lemons
      Yield: 1¼ cups                                                              Two garlic cloves, crushed and made into a paste by mixing with salt
      Ingredients:                                                                6 Tablespoons tahini
      1/2 cup plain Greek yogurt                                                  1/4 cup extra virgin olive oil
      1/2 cup sour cream                                                          Garnish: chopped flat leaf parsley, as needed
      1/2 cup grated cucumber                                                     2 Tablespoons olive oil
      1 teaspoon finely chopped garlic                                            Directions:
      1 Tablespoon chopped dill                                                   1. Put the chickpeas in a large bowl and add enough cold water to cover them by 2
      1 Tablespoon extra-virgin olive oil                                         inches. Immediately discard any chickpeas that float to the surface. Soak the chickpeas
      1 Tablespoon chopped mint                                                   overnight.
      1 teaspoon freshly squeezed lemon juice                                     2. The following day, place the soaked chickpeas in a pot, cover with freshwater and
      Half teaspoon finely grated lemon zest                                      put a lid on the pan. Simmer the chickpeas until tender, about one hour. Be sure to
      Salt, to taste                                                              maintain the proper amount of cooking liquid. If the liquid evaporates, add more while
      Freshly ground black pepper, to taste                                       cooking. After they are very tender, drain and reserve the cooking liquid.
      Directions:                                                                 3. Place the chickpeas
      1. Combine the yogurt,                                                      in a food processor
      sour cream, garlic, and                                                     and  purée  with
      with a food processor                                                       some of the reserve
      blend  until  smooth.                                                       cooking liquid to a
      Transfer to a bowl and                                                      smooth paste.
      fold in the olive oil,                                                      4. Add  salt,  lemon
      dill, mint, lemon juice                                                     juice,  garlic,  tahini
      and lemon zest.                                                             and olive oil. Taste
      2. Stir until combined,                                                     a nd  a dj ust   t he
      and season to taste                                                         se a so ni ng s a nd
      with  salt  and  pepper.                                                    consistency.
      Keep  refrigerated                                                          5.  Garnish  with
      until  ready  to  serve.                                                    chopped  parsley,
      Garnish with chopped                                                        and olive oil if
      mint, if desired.   Homemade Tzatziki Sauce                                 desired.           Hummus with Tahini



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