Friday Night Treat

Hummus with toasted Pita Bread

2 cups drained canned chickpeas, liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more, to taste
2 to 3 Tbs. plus 1 tsp. Toasted Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Salt, to taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley

In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving. Prepare a medium fire in a grill. Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Drizzle the hummus with the 1 tsp. garlic oil and sprinkle with the parsley. Place the bowl on a platter and surround with the pita wedges. Serve immediately. Serves 6.




With the weekend upon us, it's time to sit back, relax, and enjoy the surroundings of our decorated homes. No better way to do this--and to celebrate ourselves--than with a light, refreshing Cosmopolitan! Here's my favorite recipe:

Ice cubes as needed

2 fl. oz. citrus vodka

1 Tbs. triple sec

1 Tbs. cranberry juice cocktail

1 Tbs. fresh lime juice

Fill a cocktail shaker two-thirds full of ice cubes. Pour in the vodka, triple sec, cranberry juice cocktail and lime juice and shake well. Strain into a chilled cocktail glass. Serves 1.