Wednesday, February 24, 2010

Hummus Gandia

I figure there's a tag here for "things eaten," so what's the harm in sharing something with you I actually ate (and made, rest assured).

See, my mom makes hummus in a very particular way. It's the only recipe I know for making hummus, and I do a pretty good job of ignoring what I'm supposed to do and throwing a bunch of things under the whirring blade to make my own (of course delicious) version. Now you can, too, and you won't get any sassy remarks from me in the supermarket for buying something that is miles easy to make– and master!

Hummus Gandia

Big old can (30 oz.) of Goya Chick Peas– wham. I drain the liquid.

1/3-1/2. I have to give it bit of a chop first, cause I use a hand-blender.

2-3 cloves. I dice these, too, so they permeate.

Judge it as you blend, but don't be shy. If you didn't drain the liquid like I did, you won't have to use as much oil.

1/2 a lemon. You can use fake juice from one of those plastic lemons, just don't tell anyone.

salt & pepper
Obviously. Now – there's a lot of other stuff you can put in hummus, but it's pretty much done and ready to eat now (once you blend it, of course). Here are options that aren't paprika:

mustard powder
Worcestershire sauce

I've tried all these and they always give it a little something. I wouldn't do them all at once, and I wouldn't do too much, either; but yeah, exercise your fun brain. No need to make the same thing over and over.

Once you have this stuff it lasts a while, so if you want to go nuts with it you can:
- fry up some onions (the other 1/2 you didn't put in the hummus, say), and just put them on top
- fry it up with an egg breakfast; that is to say, make eggs, then heat some hummus up
- mix it with tomato sauce! (love that one – my other favorite thing to make is tomato sauce)
- put it on a sandwich; this didn't occur to me for a long time, but it's great

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