To be honest, I hate blogs that are merely the blogger’s stream of consciousness. But right now, I don’t know what to write about, and yet I feel the need to start my blog immediately. This is partly because I have a cool trip coming up next week! but mainly because my page layout theme is as boring as listening to my dad playing the Quran audiotape in the car on the way to his house. Any-who, here’s a recipe to jump start this mayhem; a classic. In fact, it’s my personal favorite…
ok before I start, you need to decide whether to use dry, bagged chick peas or canned chick peas. If you believe the preservatives in canned food will ultimately lead to cancer, and thus, your death, then soak a bag of raw chick peas for about 24 hours before cooking. Otherwise, proceed…
1 19oz can garbanzo beans
3 garlic cloves (yes, 3) chopped
one whole lemon, squeezed
2 tablespoons tahini
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
2 tablespoons cumin
1/4 cup water (see instructions below)
1.) rinse beans well. Boil in shallow water with cumin, cinnamon, pinch of salt & pepper (to taste). let simmer for 20 minutes. Place beans in blender, along with 1/4 cup cumin water FROM POT.
(note: it is not necessary to remove the peels from the chick peas. they are harmless and will blend fine. If they freak you out-go ahead. Also, do not throw away all water until you are done completely)
2.) add garlic, lemon juice, salt & pepper, and tahini to blender. blend until smooth and creamy (depending on preference, of course). If the hummus is too thick, add more water left from the chick peas.
3.) Once blended, transfer to plate. smooth over making a moat-like feature in the hummus. Fill with olive oil, sprinkle with paprika, and add olives or a few spare chick peas if you feel like going crazy!