stacey . smoore . the staceyfish . 
Life in a Northern Town: the exploits of an ecstatic Alaskan
Lens: the adventures of a girl and her camera
One of my favorite things search for in the land of food is delicious ways to get lots of protein from non-meat sources. I'm not a vegetarian by any means, but I'm a big fan of the motto "Eat a variety of foods - mostly plants." So when I was in my early twenties and learning about the power of legumes, I was so excited the day the "hummus is chickpeas!" lightbulb came on over my head. It quickly supplanted the nasty deli meat sandwiches that had been my lunch between classes up to that point.
Cory loves hummus too, so when we finally got to live together I started stocking it in the refrigerator as a staple. But, predictably, it wasn't too long before I started looking for recipes to make my own, because even though there are brands of ready-made hummus that have a minimum of ingredients - and all of them are even pronouncable - I could still taste chemicals. Why put up with uninspired hummus when there is a vast variety of this classic dish at my fingertips?
Being both a Moore and a Cilia, I've got a serious garlic addiction. There's something about these two families: we just can't get enough. So long as it ends up cooked, just about all of us routinely triple or quadruple the amount of garlic that's called for in a recipe. There have been times I have bought seven head of garlic from the grocery store and it's all been gone less than 48 hours later.
This just goes to show that it's no surprise whatsoever that my favorite hummus recipe is one of the roasted garlic variety. We're not talking about a paltry four or five cloves worth, we're talking about a triple-garlic punch. This recipe uses two heads of garlic, garnishes with fried garlic chips, and incorporates garlic-infused olive oil. I hope you're not going to be in non-garlic-loving company for a while after sampling some of this stuff!
But, really, that's the beauty of garlic: it packs so much flavor, and it's so good for you, which yet another reason that I love this stuff so much. You pair this stuff with some amazingly fun-to-make whole grain pitas and you have a fantastic, filling source of lean protein.
Nom!
