Gameday Dip

Hummus might just be the "original dip". Versions of it date back to biblical times. Chickpeas, the main ingredient in hummus, were plentiful in Southeast Turkey—thought to be the place of the chickpeas origin. Hummus has made itself into a household name..not so widely known when I first became a chef. 

The Chickpea, as it known around the world: Bengal gram (Indian), Chickpea (English), Garbanzo (Latin America), Hommes, Hamaz (Arab world), Nohud, Lablabi (Turkey), Shimbra (Ethiopia)

Whether you are rooting for New York or New England this dip will make the fans happy!

BTW- Tahini, included in my Hummus Recipe is a paste made from sesame seeds and is a good source of zinc and calcium.

George's Hummus 

makes four servings | Recipe by Chef George Hirsch 

Serve as a dip or spread. Either way, it's a great healthy way to snack!

1 15-ounce can chickpeas, drained
3 cloves Caramelized Garlic (get this recipe)
1 Tablespoon tahini paste (optional)
1 teaspoon cumin
1 teaspoon hot sauce
juice of 1/2 a lemon
3 Tablespoons plain lowfat yogurt

Puree chickpeas in a food processor. Add garlic, tahini, cumin, hot sauce, lemon, and yogurt. Mix all ingredients well. Allow to set for 30 minutes prior to serving.

Serve with toasted pita and raw vegetables.

MORE DIP: Caramelized Garlic and Tomato Dip

Tailgate Cookie

There's always plenty of good reasons for a tailgate — football, little league soccer games or supporting a local marathon race. Cap-off your tailgate menu with my Chocolate Brownie Cookies. You will surely see alot of smiling faces.

Chocolate treat, under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baked. Eyes-go-wide open on the first bite. Try my recipe for yourself and you'll agree. For best results use this good quality Dutch cocoa, like Droste Dutch Cocoa or Bensdorp Cocoa; a Good Stuff Pick. Make enough to share.

Chocolate Brownie Cookies

Makes 3 dozen large or 6 dozen small 
George Hirsch Lifestyle | chefgeorgehirsch.com

1 1/3 cups butter
1 cup sugar
2/3 cup brown sugar
1 Tablespoon vanilla
2 each eggs
2 1/4 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1/2  teaspoon salt
3 Tablespoons milk
1 1/2 cups pecans, chopped 
1 cup mini chocolate chips, semi sweet, or chopped chocolate

Preheat oven to 350 degrees.

Cream butter, granulated sugar, brown sugar one minute, or until creamy.

Add eggs, one at a time, beating lightly after each.

Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended.

Stir in nuts and chocolate chips.

Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet. 

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.

Cool slightly, then remove to cooling rack. About 3 dozen cookies.

Tip: Smaller cookies can be made using 1Tablespoon dough for each cookie, baking for 8 to 10 minutes.

chefgeorgehirsch.com

Deviled Eggs

What's equally as good with high tea, sparking wine, or frosty beer at a tailgate?


I have an egg of an idea - the deviled egg. It's one of those hors d'oeuvre platters that spans the occasion ladder from high brow to low brow; which always empties fast, because it is so difficult to have just one. The name deviled implies hot, but need not be. It is simply hard boiled eggs chilled and halved with the yolk whipped into a flavorful filling of a wide variety of flavors such as; mayonaise, sour cream, yogurt, Dijon mustard, etc. You can even spice it up with a touch of cayenne, hot sauce or wasabi. Use a touch of fresh herbs like dill, cilantro or chives, it's a nice touch. Make special occasion up-end garnishes such as chopped proscuitto, crisp chopped pancetta or with a sliver of smoked salmon, sour cream and caviar.

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