I have a secret.

I won’t share this secret with many, as they may think me crazy.

But I will share it with you.

I’ve joined a cookbook book club! 

Each semester (season), there is a theme and three new cookbooks, supporting the theme.

Yes, I purchase a new cookbook each month…..and I’m loving every minute of it. I have a cookbook passion….an honest to goodness passion.

Each month we read the cookbook, just like a novel, and discuss the book as we would any work of literature. Then we usually meet the author for a Q & A.  The entire month we are supposed to cook from the book, and then we meet to share photos and discuss the actual recipes and value of the cookbook.   All this is done over Zoom so participants are from all over the country.  Many have been in this group for years. It is hosted by Kitchen Arts and Letters, a bookstore in New York City, devoted entirely to books of food and drink. It is my absolute favorite bookstore.

I am only in my second semester.  My first semester was entitled “The Next Generation,” with 3 books by children of immigrants. It was wonderful, and I enjoyed learning about the wonders of 3 different Asian cuisines.

This semester is Italy, with all the delights of making homemade pasta to feeling like you are on the Amalfi Coast.

One of the cookbooks  is “Pesto…The Modern Mother Sauce,”  by Leslie Lennox.

I thought I had made every dish possible with pesto, as it is a favorite of ours, especially at this time of year.  This book has given me an infinite amount of ideas that I never would have dreamed of.   This pesto loving girl has never been happier!

One of my favorite recipes from this book is “Creamy Pesto Hummus with Cut Vegetables.”    It is so light and tasty, and took only minutes to make.  Now why didn’t I think of this?

Recipe:

1 (15.5 ounce) can of cannellini beans

2 Tablespoons tahini

1 garlic clove

1/4 tsp ( I used more because I love lemon zest) of grated lemon zest plus extra for garnish

2 1/2 Tablespoons lemon juice

1/4 tsp of salt

1/4 tsp. of pepper

1/2 cup olive oil, plus extra for garnish

1/2 cup pesto

Chopped herbs such as chives and/or parsley for garnish

Assorted cut up vegetables (and crackers) for serving

1. In a food processor combine the beans, tahini, garlic, lemon zest and juice, salt and pepper. Pour the olive oil slowly through the feed tube and begin blending. Scrape down the sides with a rubber spatula. Add the pesto and more olive oil, lemon juice or water if the mixture seems dry.
2. Transfer the hummus to a bowl and garnish with a drizzle of olive oil, lemon zest and herbs. surround with veggies and crackers of choice and serve.