Sunday, July 20, 2008


It's been hotter than Hades around these parts lately. Which means I don't want to cook. Without air-conditioning, lighting up the stove even to boil pasta makes the whole apartment feel like inferno. We've been eating a lot of piatti freddi (cold dishes). The typical ones around Italy are prosciutto e melone, la caprese (mozzerella di bufala, tomatoes, and basil drizzled with olive oil), and insalata dei fagioli. But really, after a few weeks I'm tired of that stuff. I like variety. I like spice!

Then...miracle of miracles, I found tahini in the health food store. In Italy! :hallelujiah chorus:
So now we're having hummus on crackers; spread on piadina bread, topped with veggies and rolled up; on crostini topped with feta crumbles and artichoke hearts. Relief has come for the piatti freddi rut.

1 can garbanzo beans, drained
2 TBSP tahini
1 clove garlic, peeled
juice of 1/2 lemon
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. paprika
dash cayenne
salt and pepper to taste
2 TBSP water
1/4 C. olive oil

Combine all in a blender or food processer and whirl until smooth.