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Charlotte Amalie
Sunday, July 14, 2024


April 29, 2002 – If you've never made or tasted hummus, you're in for a treat.
This thick Middle Eastern dip made from mashed chickpeas (also called garbanzo beans) and seasoned with lemon juice, garlic and olive or sesame oil is enjoyed best when scooped up and eaten with pita bread.
A recipe for hummus is one of more than 200 in the "Multicultural Melee Cookbook," a collection of recipes inspired by the annual Antilles School International Dinner on St. Thomas. If you're looking for something different to eat, this book has it — a taste bud tour of the world.
For example, you'll find recipes for global goodies like Mexicali Meatballs, Tandoori Chicken, Russian Salad, German Potato Salad, Arroz con Pollo, Irish Soda Bread, Chinese Fried Rice, Italian Spinach Aliolio, and Pina Colada Bread Pudding, just to name a few.
These are cherished recipes from Antilles students' families. They are written with exact measurements for ingredients, clear directions for preparation, listings of serving size and nutritional content and, in many cases, include tidbits about what makes the recipe special. The names of the students who supplied the recipes and their parents are listed in most cases.
The cookbook can be purchased at the Antilles School office for $15. For more information, call: 776-1600.
2 cups strained, cooked chickpeas
2/3 cup tahini (sesame seed butter, available at Plaza Extra and natural food stores)
3/4 cup lemon juice
2 pressed cloves of garlic
1/4 cup seedless black olives
1 teaspoon salt
3 tablespoons fresh parsley, chopped
Pita bread
Combine the first six ingredients in a blender. Remove from blender and add chopped parsley. Serve on pita bread pieces.
Makes 8 servings (not including pita bread). Per serving: 197 calories, 12 gms fat (51 percent fat calories), no cholesterol, 398 mg sodium.

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