Hummus and chips. It's a meal for me on far too many days, because it's quick and safe to eat and actually pretty healthy. But, you know, sometimes I just don't want to deal with the tremendous garlic breath it leaves me with. Especially if I'm going to yoga later. Garlic breath makes it impossible to fully enjoy the sighing exhales after 90 minutes of ujjayi breathing. I want my sighing exhale, so I decided to make hummus without garlic. I know it's intrinsically wrong, since the real ingredients are chick peas, tahini, lemon juice. olive oil and garlic. Lots of garlic. And then, more garlic.
The result was, um, bland, even though I used cumin for seasoning and garnish. That was fine with me at first, but then I decided that I could dress it up some with things that wouldn't leave me with bad breath. Why do the sugar-free mini altoids have to contain WHEAT? WHY? I took out a couple of small bowls and experimented a little. The basil hummus was good, but the cayenne and paprika was wrong. The cayenne was right, but the paprika was too deviled-eggy, if that makes sense. I found myself wishing for some sundried tomatoes or roasted eggplant to add instead.
If you've never made hummus before, try it out. It's easy and good and a quick thing to bring to parties.
- 2 cups canned (drained) chick peas
- 1/2 cup tahini
- 1/4 cup olive oil
- juice of 1 lemon
- as much or as little garlic as you like
- 1 tablespoon cumin (or to taste)
- s&p
- 1/3 cup water
- 1 tablespoon olive oil
Puree everything in a food processor, except for the water and the 1 tbsp of olive oil. With the processor on, add enough water to get the right consistency. Serve the hummus in a bowl, sprinkled with cumin and the rest of the olive oil and a huge bag of corn chips.
It's like you are channeling me. I just bought all the necessary ingredients for making hummus at the store last night. Mostly because I got into the habit of buying it premade and it costs a fortune.
Posted by: chris | Monday, 25 June 2007 at 02:36 PM