Tonight I was hungry but I didn't feel like cooking. I saw a can of chickpeas in the cupboard and thought to make hummus. . . I assumed it would be easy, but I didn't think it would be quite so fun and tasty!
I made the best hummus I can remember having. It is soooo good. I highly recommend this improv recipe I culled from the internet. . .
From Mediterrasian.com (yes that is the correct spelling for the site)
2 cloves garlic_(I pounded mine a bit with the mortar and pestle, there is little out there that is so satisfyingly primitive as pounding and grinding something with a pestle to make it more palatable!)
¼ cup lemon juice- Which so easily came from a plastic lemon with a cap on top, ah the wonders of civilization!
¼ cup water- I skipped this because the tahini I made (see below) was a bit watery
14 oz (400g) canned chickpeas (garbanzo beans)_rinsed and drained
½ cup tahini
This is when I went on a rabid search for that jar of tahini I KNEW I had. But alas! Either my roommate stole it or I threw it away in a fit of stupidity when I recently cleaned and organized the kitchen. Boo!
So I search for a tahini recipe and I come upon this:
Tahini (Sesame Seed Paste) Recipe from about.com
Ingredients
2 tablespoons sesame seeds (more pounding and grinding with the pestle!)
1/2 teaspoon sesame oil
1/4 teaspoon salt (del mer)
1/4 cup tepid water
Instructions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.
I had this going in the food processor. Twas a bit runny, added the garbanzos, the smashed garlic, the lemon and so on. Process the hell out of it. Mix it up with a spatula, add a bit more sea salt and voila, bon appetite!
Now I have dragon breath and I am lettling the dog lick my fingers.
I made the best hummus I can remember having. It is soooo good. I highly recommend this improv recipe I culled from the internet. . .
From Mediterrasian.com (yes that is the correct spelling for the site)
2 cloves garlic_(I pounded mine a bit with the mortar and pestle, there is little out there that is so satisfyingly primitive as pounding and grinding something with a pestle to make it more palatable!)
¼ cup lemon juice- Which so easily came from a plastic lemon with a cap on top, ah the wonders of civilization!
¼ cup water- I skipped this because the tahini I made (see below) was a bit watery
14 oz (400g) canned chickpeas (garbanzo beans)_rinsed and drained
½ cup tahini
This is when I went on a rabid search for that jar of tahini I KNEW I had. But alas! Either my roommate stole it or I threw it away in a fit of stupidity when I recently cleaned and organized the kitchen. Boo!
So I search for a tahini recipe and I come upon this:
Tahini (Sesame Seed Paste) Recipe from about.com
Ingredients
2 tablespoons sesame seeds (more pounding and grinding with the pestle!)
1/2 teaspoon sesame oil
1/4 teaspoon salt (del mer)
1/4 cup tepid water
Instructions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.
I had this going in the food processor. Twas a bit runny, added the garbanzos, the smashed garlic, the lemon and so on. Process the hell out of it. Mix it up with a spatula, add a bit more sea salt and voila, bon appetite!
Now I have dragon breath and I am lettling the dog lick my fingers.
