Log Cabin Chronicles

greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

Let your fingers
do the dipping


My family likes to eat with their fingers and dip things, so we often get together around a table filled with little dishes.

Sauces and spreads accompanied by flat breads, olives, salami, and the like provide some tasty insight into all things Mediterranean and these happen to be some of our favorite finger-licking items. Of course garlic and lemon abound and olive oil makes it all go down a little better.

Get yourself some fresh pita bread, tear off chunks and dip into these two Greek dips -don't forget a side of olives to round out this snack.

Laurie's Humus

1 can of chickpeas, drained
3-4 cloves of garlic, chopped fine
Juice of 1 lemon
1/4 cup tahini (a sesame paste now available in most grocery stores)
Salt & pepper to taste
In a blender or food processor, grind up chickpeas, chopped garlic, lemon juice, tahini, salt and pepper until smooth. Top with a drizzle of olive oil and a sprig of parsley if presenting to guests.
Serve with pita or crusty bread.


1-1/2 cup plain yogurt
2 cloves garlic, chopped
pinch of dried or fresh chopped mint
1/4 of a small cucumber grated

Mix all together in a bowl and serve with pita or crusty bread. Goes great with lamb, chicken, or beef brochettes.

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Copyright © 1999 Greg Duncan/Log Cabin Chronicles/1.99