Hummus. Is it too boring for a blog post? It's not black licorice creme brulee, or strawberry champagne cake (last spring was a good 'un for baking, wasn't it?).
Hummus. It's so simple. It's just six ingredients, all mashed up together in a blender. Six ordinary ingredients, with the possible exception of tahini, still somewhat exotic. But it's available at most grocery stores, either in the health food section or the Asian food aisle. Here in Oregon you can get it on tap, right between the shoyu and the molasses barrels. Lucky, I know.
Hummus. Too simple. But when I tasted this batch, and salt and lemon exploded over my tongue, tempered slightly with nutty tahini and earthy chickpeas, I immediately absconded with it to my bedroom, lest my husband want a taste.
All right. I gave him one taste. But just so he'd know what he was missing.
Since making this earlier this week, it's become a snack staple in the house. I like to keep a batch in the refrigerator at all times. And for the record, making your own takes just minutes and the ingredients cost far less than any commercial brand you can get at the store.
Hummus. Between cakes and cremes, it'll get you through.
1 can chickpeas/garbanzo beans (they are the same thing) drained, half the liquid preserved
2 cloves garlic
4 T lemon juice
2 T tahini
1 t sea salt (more or less to taste)
Pinch black pepper
1 T olive oil (I used 2 T in this recipe, but it didn't need that much)
Crackers, bread, pita bread, etc.
Put all ingredients except olive oil and bread/crackers/pitas in a blender and puree. Put in serving bowl, drizzle with olive oil. Serve with bread/crackers/pitas.