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Recipe: Homemade Hummus

March 9, 2010 2 comments

When I wrote the tagline on this blog, it was really just a placeholder. Most author sites have something terribly clever as a tagline, and I was sure something brilliant would come to me.

Well, I’m still waiting.

There is a famous author, whose name escapes me, who advises new writers to never associate a bad habit with writing, or you won’t be able to write without your habit. I quit smoking years ago, and I don’t drink other than the occasional frozen slushie thing with an umbrella. I figured I was clear.

That was five pounds ago.

I’m trying to break the habit of eating at the computer, in baby steps. I have stopped purchasing goldfish crackers, because even my toddler was giving me a skeptical look when I put them in the cart “for him.” Ditto Veggie Booty. Ditto cheese sticks. Delicious, tasty cheese sticks. /sigh

Storebought hummus became the substitute, until I realized how much money I was dumping down the drain. Holy guacamole (another thing I’ve stopped eating). Fortunately, I found a recipe a few months ago. After some experimentation, I figured out how to make it exactly the way I like it. I make a double batch, which happens to fit perfectly into one of those disposable storage tubs that sandwich meat comes packed in these days.

Hummus, Kathleen Style

1 can chickpeas

3 TBS olive oil

2 TBS tahini paste (look for the real thing that doesn’t have extra ingredients like garlic)

2 TBS lemon juice

2 TBS water

1 large clove fresh garlic, pressed

1/8 tsp cayenne pepper

1/4 tsp salt

Rinse the chickpeas to get the gooey stuff they’re packed in completely off.  Dump them into the blender. Add everything else. Turn blender onto “puree” with the lid closed. No, for real, I’m still finding bits of hummus in weird places. Once it’s partially pureed, you can take the lid off. While it’s still going, use a spatula to scrape down the sides and encourage un-smashed chickpeas to go to their deaths. Once you’ve got it to the consistency that you like, stop the blender. Pack into a storage dish.

Do not eat straight from storage container with chunks of pita you rip off in hunks like a wildebeest dining on the savannah. Go to the trouble of cutting up some pita, spooning out the hummus, and garnishing with paprika. Otherwise you might finish a new chapter and an entire tub of hummus in one sitting. Trust me on that.

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