On Wednesday, the hubby and I were lucky enough to squeeze in a lunch date. I love our lunch dates. They’re spontaneous and fun and give us time to catch up mid-week without forking over a small fortune to a babysitter. This week, we headed over to Freight Kitchen & Tap, a new rustically casual restaurant and watering hole housed in the historic Woodstock train depot. The atmosphere is cozy and inviting, the menu is refreshingly familiar and the bar is impressively stocked–think small batch spirits and drool-worthy craft beers. My kind of place! Now in New Orleans, these types of eateries are a dime a dozen. In the Atlanta burbs? Not so much. Which is why we’re thrilled with the restaurant’s early success.
During this most recent visit, Larry and I sampled a bunch of small batch brews and Freight’s hummus trio. The beer selection is amazing, especially considering the size of the place. Anyone interested in microbrews needs to belly up to this bar. The appetizer was just as appealing (we only ordered one because our beers were quite filling). It consisted of traditional, roasted red pepper and black bean hummus served with cornmeal crepe chips made from scratch. All three hummus were uniquely delicious. And those crepe chips? Wow! I need to learn how to make those at home. Anyway, that whole hummus tasting thing had me craving more. So I decided to whip up a batch of my own for this Finger Food Friday. My hummus is traditional in that it starts with garbanzo beans and tahini. But it’s a bit unconventional with the addition of ground cumin, sesame oil and the amount of garlic I use–by now, you should know how I am with garlic. Feel free to knock off a clove or two to satisfy your own tastebuds. And as much as I wanted to make those cornmeal crepe chips, I couldn’t find the time. Instead, I turned to my old favorite–warm flour tortillas. They’re much lighter than pitas and less-imposing than pita chips. Of course, you can serve the hummus with whatever you like.
Guess what else I’ve been craving since Wednesday? Some of those newly discovered beers. I’m on the hunt for either this crazy-good oak aged Innis & Gunn Rum Cask (Edinburgh, Scotland (UK)), or the Rogue Hazelnut Brown Nectar Ale (Rogue Ales, Newport, OR). Neither of those beers fit my typical hoppy preferences. But I’m digging the sweet buttery rum smoothness of the Innis & Gunn as well as the roasted hazelnut notes of the Rogue. They go down real smooth and are just perfect for the holidays!
Until next week …
1 15 or 16-ounce can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/3 cup tahini (sesame paste)
1/3 cup water
1/8 cup extra virgin olive oil
1/8 cup sesame oil
3 tablespoons lemon juice
1 teaspoon parsley flakes
1 teaspoon ground cumin
1/2 teaspoon salt
Warm flour tortillas for serving
Place all ingredients in a blender or food processor; process until smooth, stopping to scrape down sides if necessary. Transfer to a serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with warm flour tortillas. Makes about 2 cups.