So sorry I have been away for so long! Firstly, schoolworks have been overwhelming and procrastination is not helping; secondly, I did not make any inventive meals that warrant a post; but thirdly, I spilled water on my laptop and it crashed! The old one is still in the shop, waiting for the part to arrival, but guess what? I bought a new laptop! Well, it is about time anyway because I have had the old one for over 5 years! It is time for something new.
Anyway, now that I am Internet accessible again, I want to update my posting.
Not sure if you know, but I am a hummus addict. There was a period when I would take the subway from my workplace JUST to bought a hummus sandwich. I am that devoted. 🙂 I have always been afraid to create my own, even though it is so cheap to make some at home. Finally, I buck down and got the ingredients and whipped up a batch. Oh! Why did not I overcome such fear earlier? Not only I will save a lot of money, but I get to control the qualities of the ingredients, too. I will still patronize the restaurant that offers my favorite hummus (it is probably the special tahini and spices they use), but in the meantime, my homemade hummus would be part of my everyday lunch…along with some rustic bread to dip it in.
My Take on Homemade Hummus
Drain a can of chickpeas and put the beans into a food processor/blender along with two heapful tablespoons of tahini, 6 tablespoons of water, a dash of cumin, salt to taste, and juice of half a lemon. Roast a clove of garlic, mash it up and add that in as well.
If the consistency is too thick, add more water or if you prefer, add a drizzle of olive oil.
Serve with a drizzle of olive oil and whole chickpeas (optional).