Make Your Own
Courtesy of ShoestringMag.com, these are easy to whip up and are sure to tickle your taste buds.
1/2 cup Colman's dry mustard
1/2 cup white vinegar
- Mix together and let set overnight.
- The next day, beat 1 egg, 1/2 cup sugar and pinch of salt to taste.
- Combine everything and cook in top of double boiler until thick (can also be done in the microwave). Let cool.
1/2 cup tomato sauce
1/4 cup sugar
1 tablespoon vinegar
Dash of salt
- Blend well.
- Add more tomato sauce or salt if needed to balance taste.
2 egg yolks
1 to 2 tablespoons mustard
Dash salt and pepper
Squirt of lemon juice
1 to 1-1/2 cups olive oil
- Combine all ingredients.
- Whisk until you get the desired consistency.
1/3 cup fresh parsley leaves
2 strips lemon zest, 2-1/2 inches (bitter white pith removed)
3/4 teaspoons kosher salt
2 large garlic cloves
2 15.5-ounce cans chick peas (garbanzos), drained, rinsed and drained again
1/4 cup tahini paste
3 tablespoons lemon juice
1/4 cups water
2-1/4 teaspoons ground cumin
2 tablespoons extra virgin olive oil
- Chop the parsley in food processor; set aside.
- Pulse lemon zest and salt. Keep machine running and add garlic.
- Add chick peas, tahini, lemon juice, water and cumin. Pulse to chop, then process one minute. Scrape the bowl and process again.
- With machine running, pour olive oil in slowly. Process three minutes.
- Add half the parsley and pulse to incorporate. Let the hummus sit for 30 minutes before serving.
- Sprinkle with remaining parsley and drizzle with olive oil, if desired.