Take my pizza recipe on this blog, for example. I make it with no garlic at all (except what is in the pepperoni), and some of the biggest garlic users I know don't even miss the garlic. They exclaim over the taste and texture of the crust and how they can really taste the tomatoes and cheese. Yes! There are other flavors in the world besides
This is not to say that I don't like garlic. I do. But when something is not the main ingredient in a dish, it should enhance the main ingredient, not steal the spotlight. And a meal should have a variety of flavors. If one dish has garlic, the others need not. I've been disappointed by many an expensive meal when everything--bread, main dish, side dishes and salad--was loaded with garlic. I want to march in and tell the chef, Don't be a Johnny One Note in the kitchen!
Many dishes that typically have garlic can be greatly improved by using less or, in some cases, no garlic. However, there are some things that even I think simply must have
(Makes 2 cups)
1 15-ounce can garbanzo beans, rinsed and drained
1/2 cup unsalted tahini
1/3 cup extra virgin olive oil
1/3 cup fresh Meyer lemon juice
1/2 teaspoon salt
1/4 teaspoon (1/2 small clove) minced garlic
In bowl of food processor, place all ingredients. Process until smooth. If you prefer a thinner consistency, add a little more lemon juice or olive oil. Put into serving dish and cover with plastic wrap directly on the surface. Refrigerate for at least a few hours before serving or overnight. Garnish with a drizzle of olive oil and a little finely chopped mint, flat-leaf parsley or pistachios. Serve with whole wheat pita wedges, Armenian cracker bread and raw vegetable strips.
Enjoy the delightful repast!