[I don’t want to read all this mumbo jumbo, take me to the recipe]
Can you believe it is almost August? Eep. Where has the summer gone? Even without all the E’s, the last few months have been pretty busy around here. At least it feels like it has been really busy, but I can’t really say what I’ve been doing. Okay, fine… I’ve been spending way too much time at Ikea. There I said it. I have mixed feelings about it. On the one hand, lots of great stuff for organizing for not too much money. On the other hand, I worry that my house will start looking too Ikea, you know? Ah well. The damage is done.
Anyway, the rest of the time, I’ve been daydreaming about wedding details (I just can’t help it). Things like how many cupcakes will I need to make? and should we serve pie instead of cake?. You know, the important stuff. Not that we’ve set a date or decided exactly what we want to do (we have ideas though). And of course I’ve been looking at a lot of dresses. Isn’t this one dreamy?
And I love love love these shoes:
I’m not sure what sort of dress I’ll end up with; I’m thinking something simple, elegant, and not so much of the big princess gown. Still I love looking at all the pretty dresses. But it can be overwhelming. I’ve had white-blindness a couple of times at bridal salons. But dreaming is good for you so I do a little each day.
Something else that is good for you? Hummus. It tastes good too. What’s not to love?
Now let’s make some hummus:
Things you will need: 1 can of garbanzo beans (aka chickpeas), tahini, and a lemon (not pictured). The olive oil and herbs are a nice addition but totally optional.
Drain most but not all of the liquid from the garbanzo beans and throw them into your food processor.
Add some tahini.
Maybe a little more (start with 2 tablespoons and then play around with it. I don’t really measure things exactly when I make this hummus but luckily precision is not necessary here).
Let the food processor whir until you have a creamy hummus. Squeeze in half a lemon and pulse a few times. Taste it. Add more lemon if you like, a pinch or two of salt, and herbs of your liking (I used some basil and parsley here).
Just one more reason to love your food processor. Homemade hummus is easy, healthy, and delicious.
1 can of chickpeas (also called garbanzo beans)
2-3 tablespoons tahini, well-stirred
juice of 1 lemon
- Drain the can of chickpeas, reserving a little of the liquid (up to 1/4 cup). Put the chickpeas into the bowl of a food processor with tahini and give it a whirl.
- Add half of the lemon juice and pulse the food processor a couple of times. Taste it and adjust the lemon juice to taste (I sometimes use all of the juice. It makes a tangy hummus but it’s really good with tortilla chips… especially these)
- Salt to taste and let the food processor whirl for 30 seconds to a minute (the longer you let it go, the creamier the hummus will be).
- Toss in a handful of basil or parsley from your garden.
- Add a clove or two of garlic (fresh or roasted).
- Drizzle a little of your best olive oil over the top for serving.
- Mix it up with your favorite spices (how about a little star anise or cumin?)