One woman came up to us and bought five books. She was getting a spatula for each one to wrap in the bow and was practically done with her Christmas shopping. Lots of Food section readers stopped by to say hello, which was great fun. We sold lots of books.
Tags also hosted Santa and Mrs. Claus, was giving out freshly popped corn, and the place was packed.
I made hummus from the cookbook, which is a recipe given to me by Emeline Aroush, whose husband owns Aroush Tailors in Cambridge. Emeline's version of hummus is especially creamy and lemony. She uses the liquid from the can of chickpeas to thin the mixture. Add more olive oil, lemon juice, and salt, if you like. It's a wonderful spread.
Makes 2 cups or enough to serve 8
1 can (15 ounces) chickpeas, drained into a bowl
1/2 cup sesame tahini
Juice of 1 lemon, or to taste
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
Olive oil (for sprinkling)
Paprika (for sprinkling)
1. In a food processor, combine the chickpeas, 1 tablespoon of the liquid from the can, tahini, lemon juice, salt, and oil. Pulse until smooth.
2. With the motor running, add enough of the remaining liquid through the feed tube, 1 tablespoon at a time, to make a mixture that just holds its shape.
3. Taste for seasoning and add more lemon juice, salt, and olive oil, if you like.
4. Spread the mixture in a shallow bowl. Sprinkle with olive oil and paprika. From "The New Boston Globe Cookbook"
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