GARLIC HUMMUS...
1/2 cup tahini butter
1 cup cooked chickpea/
or 1 can
1 tablespoon lemon juice
2 parsley stalks diced
2 garlic cloves*
1/8 cup umeboshi vinegar
1 teaspoon Bragg's Amino Acids
pinch cayenne pepper
Combine all the above ingredients in food processor or blender until creamy.
Serve with cut veggies, favorite bread/crackers, or Nam heated in toaster oven is yummy.
* MOM's garlic story...
As a 19 year-old newlywed one of the first recipes I prepared for Leon, my husband was linguini and clam sauce.
Now here's a little background on what I ate as a child. My mother only used dried herbs for seasoning. So I never met garlic. I only knew about garlic powder. Now that we're on the same page let me continue... linguini and clam sauce's recipe called for 2 cloves of garlic. So, I trotted on down to the local, grocery store, went to the produce man and asked where I could find garlic. He pointed to a refrigerated shelf to my left. I took "two garlics" and went home to prep.
It took me a long time to peel away the papery layers and I began to mince the "two garlics" which transmuted into lots of small, half-moons.
It was interesting sitting across from Leon that evening as he tasted the first forkful. His face turned red and he started weeping. Being a bewildered newlywed he managed to sputter "amazing"!
And now you know the rest of the story.
