COOKING POOR, EATING RICH: Terrible Year? Use more Greece.

My friends. I did something stupid. I forgot who I was.
Late last year I asked for advice from someone I trusted and respected, a mentor. Someone I hoped could improve this blog and maybe help expand it into something greater. I'll never do that again.
I was told I was being silly. "Everybody has a food-blog these days, and anyway you aren't really a Chef anymore."
The dumb thing I did was listen and it took me half a year to say "FUCK YOU."
Let's get to work.

I've mentioned before that I collect old cookbooks. I especially love the "Neighborhood, church ladies, military wives, community auxiliary women, published on a copy-machine" ones. WHY? Because these people you've never heard of will never be on "Top Chef" will never own a restaurant and will certainly never-ever EVER be a celebrity Chef. They do The Lord's work instead. They cook for their families.
Case in point.
One of my dearest friends, someone I've known since High School uncovered a treasure while cleaning. A self-published book of Yia-Yia's recipes from our local Greek Orthodox Church who every year puts on a fantastic food orgy known locally as "GREEKFEST."As many times as I've attended I am certain I have eaten her Grandmother's cooking. I hope she approves of my efforts.

It's pure gold

Right. Here we go.

CHEF NICK DOES GREEK NACHOS.

MISE-EN-PLACE

HUMMUS

2 cans Garbonzo Beans. "Nick I can't find those, can I use Chick-Peas instead?"

1-2 good sized clove of fresh garlic

Tahini, 'bout a 1/4 cup. No joke it's getting really much easier to find

Good pinch of ground Cumin

Small pinch of chili powder (or not)

1 TB fresh grated lemon peel

juice from one lemon

a good amount of Extra Virgin Olive Oil

fresh chopped Mint and Parsley, enough that you have some left over for garnish

Chopped Peppadews. These are a sweet-spicy pickled pepper, most good European Deli's carry some form. Chopped. I used these to add some heat, 'cus it's Nachos.

salt and pepper

One 8 year old Niece to help with all the cleaning (optional)

Pita-chips. OK sure I could have cut up and fried some Pita bread but shut up

Some Tomatoes, seeded, diced.

Cucumber, seeded diced

Feta cheese.

Drain and rinse the beans. Dump into a bowl with steep sides. Add the Tahini, garlic, cumin, chili powder, lemon peel and juice, salt and pepper. A solid slorp of the oil and a portion of the mint and parsley. Using a hand held blender (thunder-stick) start blending. OR dump the aforementioned into a regular blender. Adding a little water to help along the way isn't a bad idea. Check your seasonings.

Most commercial Hummus is very very smooth and that's fine but when I make this at home I always stop long before and leave it alone 'cus I like a rougher texture. Does that mean you have to? No, of course not.

I know, wasn't that just stupid easy? Yeah it was. Make sure to taste your finished product and add whatever you think it's missing, little more salt, maybe more lemon juice, maybe you're a spice person and need more heat? Whatever.