Monday, November 7, 2011

Hummus Among Us

How was your weekend?  Mine was pretty excellent; especially the part yesterday when all I did from 9am until 12pm was listen to John Mayer really loud, lay on the couch with pup, and make hummus.  What, hummus doesn't sound like breakfast food to you?

When the clock struck 12 noon, Jeremy and I decided it was time for him to put on a hat and me to put my hair in a ponytail and head out the door to The Federal to meet Mom and Dad for some crazy good grub and beer. This place never disappoints in either category.  I was too hungry to get a picture of it, but I had the veggie sliders and a side salad.  And lots of Jeremy's delicious garlic fries he forfeited by having his plate near me.  Sometimes really good food does make me happy, is that such a crime?  Just like this hummus is going to make you happy.  So don't feel bad if you find yourself half a bag of baby carrots deep into this stuff- it's tasty taste AND full of protein and healthy items for the win.

3 cloves garlic
Juice of two lemons
2 cans organic chickpeas, drained, liquid reserved
2 Tbsp tahini (ground sesame seeds)
1/3 to 1/2 cup reserved liquid from chickpeas
1 1/2 tsp ground cumin
1 tsp sea salt
1/4 cup extra virgin olive oil (optional)

Dump all ingredients in a blender and puree until smooth.  You will have to stop a couple times and push down the stuff on the sides to make sure everything gets incorporated and blended smoothly enough.  You want it really smooth.  If you want to make it a little richer, add the olive oil.  It's perfectly delicious without it, but I added it for good measure.  Pour your super duper hummus into a storage container with a tightly fitting lid, or a serving dish if you're smart and eating it right away.  Top with a good drizzle of extra virgin olive oil and some paprika.  Feel free to make limitless variations.  Add some roasted red peppers to a batch.  Toss in a little jalapeno and cilantro if you're feeling spicy, or give it some zing by stirring in some finely chopped olives and capers.  Heck, top it with some fresh chopped parsley while you're at it and save some for me.

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