Sunday, April 11, 2010

Hummus among other things

We had an extremely late lunch yesterday and so last night threw together one of those appetizer/snack dinners where you accidentally end up with lots and lots of good food.
The search for the perfect hummus is not over, is never over, but this is leagues better than anything I've tried to make previously, adapted from Veganomicon, in which they say the secret to hummus is to use the blender rather than the food processor -- music to my ears since, as I have complained more than once on here, our food processor is weak sauce (actually it is just an attachment on the blender).

2 cups chickpeas cooked well (or 2 15-oz cans)
3 tbsp tahini
1/3 cup olive oil
1/4 cup or more of water
two heavy pinches of salt
juice of half of a lemon
1 large garlic clove crushed

Put half of the chickpeas and half of the olive oil in the blender and puree as much as possible. You will definitely have to stop and stir it by hand a couple of times (i.e. constantly). Add the rest of the oil, chickpeas, water, tahini, lemon, garlic, and salt, and puree until very smooth, clearing down the sides of the blender several times. It really is much better chilled if you can wait 30 minutes (I couldn't). Top with a little paprika and a little drizzle of olive oil.
The hummus tasted quite good but wasn't as olive oil heavy as I am used to, which at the same time makes me appreciate store bought hummus more and less.

Strawberries are back! We are trying to eat more and more seasonally, which everyone always argues is environmentally conscious etc. etc. but maybe the best reason is that fruit that is in season tastes SO much better. PS If you live in or near San Diego, I can't recommend enough produce from Be Wise Ranch.

Finally a little steamed asparagus with lemon and parmiggiano reggiano.

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