I recently visited my friend Michelle. Michelle is a funny and witty writer who has a blog "My Kite Dream". She also must be a pretty smooth talker because I left her home also having a blog of my own. What the heck am I gonna do with a blog, I asked. You like to cook so write about food, she said. This is easy for her to say but I am in no way a writer. I am however a lover of food, friends and family. I love to comb through recipe books and find new things to make. I enjoy inviting my friends and family over for meals. If there is a holiday to be had, then I am cooking for a crew. I don't think of myself as a creative cook. Most of what I make and you'll see in this blog will be previously published recipes. I just seem to like the process. I like getting lost in my thoughts as I run through the cooking motions. I get a feeling of accomplishment when the food is served and is enjoyed by all and I hope to share a little bit of this joy with you, my readers and friends.
Operation Hummus:
I was feeling very welcome in my friend’s home and wanted to contribute in some small way. So I offered to make some hummus as a snack.
Off to the local Safeway we went and the ingredients were purchased.
Once back at the house it was noticed that both the pita and flat bread we bought was moldy, but garlic takes awhile to be roasted, giving us the time needed to return the bread to the store. After the garlic was put in the oven we ran to Safeway for a second time to replace the defiled bread.
Again back home and the garlic now cooked, operation hummus was under way. I put the ingredients in the blender: beans, lemon, oil, Tahini, salt and garlic.
This last ingredient garlic is a tricky thing, I admittedly have a garlic addiction and it can usually be smelled a mile away. Today was no different. After adding a whole head of roasted garlic, I decided put in a little more raw garlic. (If you’re familiar with using garlic, then you will know that roasted garlic is very sweet and mild and a whole head is really not a flavor problem. However adding raw garlic is a completely different monster. The flavor is powerful, spicy and in this case was way over the top.)
Personally I like garlic, so what’s the problem with a little extra in the hummus? I was not quite aware how offensive this thought process was until Michelle's children excitedly started to taste. Autumn politely informed me it was just a bit too spicy and that she likes the taste she had gotten before I put the garlic in. Beau, not privy to a previous taste comparison took his first big bite standing behind me and was caught shaking his head vigorously no, when asked if he liked it. When I turned in time to see this response he gently said it was a little strong.
However the most passionate reaction by far came from Michelle's youngest son Chase, a picky eater to begin with we knew it would be a hard sell. Chase eagerly took a big spoonful, swallowed a bit and stopped dead. The look on his face was pure panic! He said not a word but quickly started squirming in distaste and as fast as a jack rabbit hopped out from the kitchen to the back yard. Michelle and I jockeyed for position at the window to view Chase's escape into the back yard. There before our eyes he exhaustedly leaned on a tree and spit the hummus out. Not only did he spit the hummus out but the poor child started to convulse and spasm as he purged the undesirable mater from his body. I looked at Michelle and said, I'm guessing he didn't like it.
Not to take defeat easily, it was suggested that we fix the garlic pungency by adding more of the primary ingredients. So back to the store we went for a third time. More beans were purchased, the blender was re-sullied and the hummus was now declared by ALL, (including our gagging youngster) to be of fine form and snackage. Hooray!
Here is the recipe for Hummus (with a socially acceptable amount of garlic):
Ingredients:
1 16 oz can of garbanzo beans
1/4 cup liquid from can of chickpeas
3 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, roasted or crushed
1/2 teaspoon salt
2 tablespoons olive oil
I was feeling very welcome in my friend’s home and wanted to contribute in some small way. So I offered to make some hummus as a snack.
Off to the local Safeway we went and the ingredients were purchased.
Once back at the house it was noticed that both the pita and flat bread we bought was moldy, but garlic takes awhile to be roasted, giving us the time needed to return the bread to the store. After the garlic was put in the oven we ran to Safeway for a second time to replace the defiled bread.
Again back home and the garlic now cooked, operation hummus was under way. I put the ingredients in the blender: beans, lemon, oil, Tahini, salt and garlic.
This last ingredient garlic is a tricky thing, I admittedly have a garlic addiction and it can usually be smelled a mile away. Today was no different. After adding a whole head of roasted garlic, I decided put in a little more raw garlic. (If you’re familiar with using garlic, then you will know that roasted garlic is very sweet and mild and a whole head is really not a flavor problem. However adding raw garlic is a completely different monster. The flavor is powerful, spicy and in this case was way over the top.)
Personally I like garlic, so what’s the problem with a little extra in the hummus? I was not quite aware how offensive this thought process was until Michelle's children excitedly started to taste. Autumn politely informed me it was just a bit too spicy and that she likes the taste she had gotten before I put the garlic in. Beau, not privy to a previous taste comparison took his first big bite standing behind me and was caught shaking his head vigorously no, when asked if he liked it. When I turned in time to see this response he gently said it was a little strong.
However the most passionate reaction by far came from Michelle's youngest son Chase, a picky eater to begin with we knew it would be a hard sell. Chase eagerly took a big spoonful, swallowed a bit and stopped dead. The look on his face was pure panic! He said not a word but quickly started squirming in distaste and as fast as a jack rabbit hopped out from the kitchen to the back yard. Michelle and I jockeyed for position at the window to view Chase's escape into the back yard. There before our eyes he exhaustedly leaned on a tree and spit the hummus out. Not only did he spit the hummus out but the poor child started to convulse and spasm as he purged the undesirable mater from his body. I looked at Michelle and said, I'm guessing he didn't like it.
Not to take defeat easily, it was suggested that we fix the garlic pungency by adding more of the primary ingredients. So back to the store we went for a third time. More beans were purchased, the blender was re-sullied and the hummus was now declared by ALL, (including our gagging youngster) to be of fine form and snackage. Hooray!
Here is the recipe for Hummus (with a socially acceptable amount of garlic):
Ingredients:
1 16 oz can of garbanzo beans
1/4 cup liquid from can of chickpeas
3 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, roasted or crushed
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
2 comments:
Your hummus is the bomb!
When are you going to make some for me!
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