By popular demand

2 recipes from our Super Bowl feast:

Mazza Hummus (from the restaurant at 15th & 15th and also at 9th & 9th here in SLC)

One 17.6 oz bag dried chickpeas (garbanzo beans)
water
salt
2 cloves garlic
2 T lemon juice, or more to taste
3 T tahini sesame butter, well stirred (you can get tahini paste in most supermarkets in the natural foods section)
olive oil, for drizzle

Place chickpeas in a large bowl. Cover w/cold water and place in the fridge. Soak for at least 24 hrs or until tender (or you can boil 2 min and soak 1 hr in hot water, as in pkg directions). You should be able to bite through a pea.

Drain. Place in a large pot and cover w/2-3 inches of water. Add 1t salt. Bring to a boil. Reduce heat and simmer 2-3 hrs or until peas are soft and there is about 1 inch of thick broth. Add boiling water during cooking if level gets too low (this cooking process works well in a slow cooker).

When peas are soft, drain, reserving cooking liquid.

For one batch hummus, place 2c softened peas, garlic, lemon juic, and tahini in the bowl of a food processor. process, adding broth a little at a time until well combined and creamy. Season w/salt. Taste, and add more salt and/or lemon juice if necessary.

Scrape into a serving bowl and drizzle w/a little bit of olive oil.

If you plan to make hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.

Place remaining cooked peas in a container w/a tight fitting lid. Cover w/some of the cooking broth. Place in the freezer for later use.

One batch makes 2c hummus.



Slow Cooker Chile Verde (from my sister-in-law, Erica)

3T olive oil (I omitted this and it was still very good)
1/2 c onion, chopped
2 cloves garlic (I used 4. I love garlic!)
3 lbs pork shoulder (I used center loin pork for a leaner chile verde)
2 x 10 oz cans green enchilada sauce
1 can green chiles (the little ones - 4.5 oz?)
2t coriander
2t cumin
2T lime juice

Sear meat in non-stick pan. Transfer to crock pot. Cook onions & garlic until translucent and add to crock pot. Dump all other ingredients in on top of pork. Cook on low 8-10 hours. Remove pork and shred and return to pot and stir. Serve with corn tortillas, cheese, and sour cream.