Hummus

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I haven't written much lately. I've still cooked, but nothing really original. I haven't been able to write much because I've had a little kitten demanding my attention (or just being so freakin' cute I have to pick him up and cuddle him).

Yesterday we had a staff potluck party. I'm lucky enough to work with quite a few people that can really cook, so you don't have to fake the "mmm that's good" through your teeth. I decided to make hummus, since there is always just way too many desserts. A couple people asked if I had the recipe on here, but I hadn't put it up because Brian usually makes it.

Hummus was one of the first things I made for Brian, little did I know he used to live on the stuff. So, he seemed to really like it, and eventually I taught him how to make it, and now he makes it better, which led to him becoming "The Dip Master." I came up with the recipe, because I had a few recipes in some vegetarian cookbooks. One actually required parsley chopped up in it, which that's how I made it first. Ick! One was too garlicky, one was too garbanzo-y. I was never happy with the taste. On a whim, I decided to add some toasted sesame oil, and voila! my hummus was born.

My hummus recipe has appeared in a fundraising cookbook, however, they left off the tahini. Um, it's not really hummus without it! So if you ever check out the book Come to the Table from my library, you will see my handwriting in it! I defaced a library book, but it was for the sake of hummus!

Hummus

2 cloves garlic
1 can garbanzo beans
1/4 cup tahini
1 TBSP water
2 TBSP lemon juice
1 tsp cumin
pinch red pepper flakes (or more to taste)
1 tsp toasted sesame oil
salt to taste
1/4 cup olive oil
toasted sesame seeds and olive oil for garnish

In a food processor, chop garlic. Scrape sides and add beans, tahini, water, lemon juice, cumin, red pepper flakes, sesame oil and process until fully chopped and blended. While processor is running, slowly drizzle in olive oil. Taste and adjust seasonings as needed. Sometimes you will need more lemon juice, sometimes more water, sometimes more salt, and sometimes more sesame oil. When satisfied with the flavor, transfer to a bowl. Using the back of a spoon, make a swirl in the top. Drizzle olive oil in the swirl. Sprinkle with sesame seeds. Serve with warm pita and/or carrot sticks.

Hummus was photographed on Too many syllables for me.

It is also easy to add stuff to it. You can add:
-sundried tomatoes
-olive pesto the swirl on top (that was Brian's idea, and it looked and tasted great!)
-roasted bell peppers

When you have leftover pita and hummus, you can make a sandwich with it - just spread the pita with hummus and add veggies.

You can eat it everyday! We do (or at least every 4 days).


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