There are only two things I ask for in a boyfriend: He must love football, and he must love garlic.
I use garlic in almost everything I cook. I've also been known to roast it and eat it with a spoon (don't judge). I'm not ashamed if the smell that is released in my pours. I love garlic, and I don't care who knows it.
One of my big garlic fixes comes from making hummus, a Middle Eastern
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to New Times Broward-Palm Beach's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling South Florida's stories with no paywalls.
Support Our Journalism
dip that's made from chickpeas.
Alongside cereal, it's one of the easiest things to prepare in a five-minute time span. It takes as much effort as channel surfing, and there are so many different ways to make it, it's hard to get bored of it.
My roasted garlic hummus is a constant in my house. Mash up one 15-ounce can of chickpeas/garbanzo beans (or use the food processor, but I like the consistency better when it's hand-mashed). Mix in two tablespoons of roasted garlic (or more to taste), ½ teaspoon of tahini, and ½ tablespoon of lemon juice. Stream in 1 tablespoon of olive oil and add more for desired consistency. Add salt and pepper to taste. Sometimes, I add a dash of crushed red pepper for heat.
Serve with pita chips, bread, carrots, or, if you're in my house, just pick up a spoon.