I LOVE HUMMUS. No seriously…I do. Sometimes when I go to Trader Joe’s I just stand and stare at all the hummus. Who has the mind to concoct all of these wildly wonderous variations? It can mean only one thing…the human race is taking massive strides towards perfection. When I’m a little bored, and a little sleepy, and a little “not feeling like making an elaborate appetizer,” I make hummus. It’s an Arab food dip typically made from mashed chickpeas and blended with tahini, olive oil, lemon juice, salt and garlic. It is one of those dishes that’s so simple, I can make it while simultaneously engaging in a daydream, a visionary fantasy based off the harmonies of Belle & Sebastian streaming out of the speakers and into my conscience. When I was getting scolded for being a daydreamer in elementary school, I should have told my teachers that research states people in creative careers are shown to develop new ideas through daydreaming. See…I’m daydreaming right now…and what the hell does any of this have to do with hummus, you ask? Absolutely nothing.
Ingredients:
- 1 16 oz can of chickpeas
- 1/4 cup liquid from can of chickpea
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend until mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with chickpeas. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Cheers!
-Bay
No comments:
Post a Comment