"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Seltzer Hummus, by Charlotte Bicking, is from Feeding Cox's Army,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole lemon 1-15 oz. can chickpeas, drained 2 Tbs. extra-virgin olive oil 1 tsp. salt 4 garlic cloves 1/4 c. jalapeno slices or to taste 1/4 c. seltzer water (NOT tonic) 1 tsp. smoked Spanish paprika
Use a fine grater to zest the lemon, placing all teh zest ui the bowl of the food processor or blender. Cut lemon in half and juice it into the processor or blender. Add the remaining ingredients and pulse until very smooth.
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