peas are cooked. Add the hot chickpeas to the food processor and blend until smooth, scraping the bowl as needed. Drizzle in a tablespoon of water at a time until desired consistency is achieved. Serve on a platter with toasted pitas, ro- maine leaves, POM POMS and other toppings. Serves 6.
Pomegranate Vodka INGREDIENTS
1 to 2 cups fresh pomegranate seeds
750 milliliters vodka (your favorite brand will do)
In a clean jar, muddle the fresh pomegranate seeds with a muddler or wooden spoon. Pour over the vodka, seal the container and place on the counter away from sunlight. Shake the jar once a day for anywhere from 2 days to 2 months. For a small batch, one week is enough time to sufficiently infuse the vodka.