Anyone who's attended one of UFG's receptions has likely been struck by the many tasty hors d'oeuvres available. The edible offerings at our events are all catered by gallery intern/miracle worker Amanda Lomax, whose cooking and baking skills have helped make these nights special and memorable. We've received so many compliments and questions about her food that we've decided to share some of the most-talked-about recipes!
This month Amanda made a splash at our Side Show opening reception (where she also has a work on view) with her White Bean and Basil Hummus.
Ingredients: 1 can cannellini beans, drained 1 can butter beans, drained 2 Tbsp. tahini 1 Tbsp. garlic, minced Juice and zest of 1 whole lemon 1 handful of fresh basil leaves, torn 2 tsp. paprika 2 tsp. Old Bay 1/2 C olive oil, more if needed salt and pepper
Place everything except olive oil in food processor or blender and puree. Slowly drizzle in olive oil while blending to emulsify until consistency is very smooth (more oil will make the hummus smoother). Add salt and pepper to taste.
Grab some pita chips or veggies for dipping, and enjoy!