- Important: All passwords were reset on 06/15/11. Old passwords will no longer work. Click here to retrieve your password.
- Subscribe to Our Free Dewsletter
We are non-commercial, all volunteer and supported by our readers. Please help sustain the Dew by making a donation.
There was a time in my life when I couldn’t eat anything that had wheat in it — no crackers, no bread, no pita, no gravy, no biscuits, no cookies, no croissants…you get the idea. I got pretty creative with some things. Like hummus. I really, really like hummus, but if you don’t have pita to put it on, what can you do?
Corn chips. Yes. They work very well. Sometimes, though, if you have company you want something a little fancier. Something a little unexpected. Maybe even something a little healthier. And sometimes you’re having company and you forgot to buy the corn chips and you don’t realize it till the last minute so you look in the fridge and the pantry for something to use to eat the hummus with besides a spoon.
That’s how I first came to make this. We were having dinner guests and I totally forgot to make something to munch on before dinner. Here it’s called an amuse-bouche, literally something to amuse your mouth. I like that idea…
So the next time your mouth is bored, or you forgot the chips or it’s too hot to cook or you just want to have something a little different, you can make this hummus flower. You’ll thank me. You will.
1 cup of hummus
2 large Belgian endives
paprika for color
- Cut the bottom off the endives (to free the first couple of rounds of leaves).
- Put the hummus in the center of a large, pretty plate and place the largest endive leaves around it like petals on a daisy.
- Cut the bottom off the endives again to free the next couple of rounds of leaves, and place these IN the hummus.
- Continue to put the leaves in the hummus (each new set of leaves will be smaller then the ones before), finishing with the smallest ones in the center. Now it should look more like a chrysanthemum than a daisy.
- Sprinkle some paprika around to add a little color.
1 can chickpeas
1/4 cup tahini
juice of one lemon
1 clove garlic
- Put the chickpeas in a food processor and blend. (Reserve the liquid from the can).
- Add the tahini, lemon juice and garlic and blend some more. I like it really smooth, but you can leave it a little lumpy if you like. Add the reserved liquid from the can if necessary to get the consistency you want.
- Taste and add salt if necessary. I don’t usually need it if I used canned beans.
- I use canned chickpeas for this. I think they taste fine here, and the difference between the canned ones and the dried ones is not worth the effort in this dish, in my opinion.
- If you have a plate that’s prettier than mine you may not need the paprika. If I’d had a red plate that was large enough I would have used that…
Worthy of Comment
Also on the Dew
Readers of my articles on LikeTheDew will know that I’m not an advocate of defying the law, but I’m about to encourage this where necessary. Often focused on the joys of my grandchildren, this time I’m focused on yours too. I’m talking about Climate Change and our need to DO something about it. I was heartened to read about two activists who set an example in May 2013, protesting about the burning of coal in an attention-seeking move, by taking a small lobster boat named “The Henry David T,” (a reference to Thoreau) to picket the Brayton Point Power Station off the Massach Read on →
It’s fair to say that the South and Scotland go back a ways. For example, the cult of the “Lost Cause” that sprang up in the aftermath of the South’s failed fight for independence had something of an antecedent in the fabled “lost cause” of the Scottish Jacobites whose four-decade struggle to restore to the Stuart monarchy of Scotland to its rightful seat on the thrones of England, Scotland, and Ireland was heartily romanticized in the novels of Sir Walter Scott. Scott’s glorification of the swashbuckling supporters of the Stuart restoration was so popular with the southern upper classes in the antebellu Read on →
The mass killers came as stowaways aboard ships about the time the Wright brothers first took to flight along a North Carolina beach. Although these assassins were merciless, they probably did not even know themselves the great destruction they were to bring. Thus began the near complete killing of all the American Chestnuts in this country. The pathogens that had probably slipped into the country on infected nursery stock consumed relatively little time in destroying the forests of American Chestnuts ranging from Maine to the southern Appalachians. It took fewer than forty years. This past weekend I had the privilege of Read on →
I have a built in magnet. It works to attract people that I otherwise might not meet. My magnet can be depended upon to pull near to me the craziest, neediest, saddest, and loneliest people in proximity. Tales of woe, distress, illness, sabotage, conspiracy, and government plots all have been the subject of unprovoked sharing. Likewise I hear about triumph over adversity, evil corporations, and politicians. They approach in grocery aisles, department stores, ladies rooms, parking lots, and today in a crosswalk. What is it about me that says "Spill your guts, I can take it?" Having been told on numerous Read on →