Flash in the Pan

This is a case where the name pretty much says what you need to know. We first had some of these chips at some neighbors and quickly became ... well, hooked is probably too strong. But we did start buying them. They are crisp tortilla with good body for dipping and great taste. I've had the multigrain and olive versions. The latter has strong olive flavor in a round tortilla chip. The multigrain are also tortilla chips, but hexagons also made with brown rice flour, flax seeds, oat fiber, sesame seeds, sunflower seeds, and soy flour. There are also jalapeno and chocolate varieties.

The company name is the same as the chips: FoodShouldTasteGood. You can buy them online, but check your local merchants before paying for shipping and having to get 12 bags at once. And if you need a dip, here's an herbed hummus recipe I posted back in may.

Labels: chips, FoodShouldTasteGood, hummus, review

When my son was at a school function with each family bringing food from a particular region of the world, someone brought a good herbed hummus and a recipe for it. However, I fiddled with it to come up with a different one that is getting good reviews from people who had the first one.

Recipe

• 1/3 cup packed fresh parsley leaves
  
• 1/3 cup packed fresh basil leaves
  
• 1/4 cup grated fresh Parmesean cheese
  
• 1/4 cup fresh lemon juice
  
• 1/4 cup tahini (sesame seed paste)
  
• 1 tsp. kosher salt
  
• 1/8 tsp. ground pepper
  
• 1 (15 ounce) can garbonzo beans (also called chick peas), drained
  
• 3-4 garlic cloves
  
• 3/4 cup olive oil

1. Put all ingredients other than oil into food processor.
   
2. While processing, pour oil through feed tube. Process until smooth, periodically stopping and scraping down sides.

Yield: 2 cups

Labels: basil, hummus, parsley, recipe