meatless monday: garlic hummus
This admittedly a lame meatless monday, but here’s my excuse.
Ahem, here we go…it’s hot. I mean really hot. The kind of hot that makes me want to trade in lake breezes for air conditioning (just for a night or two. I’m not crazy, after all). When it’s this hot, the thought of standing over a stove even if it’s just to boil water for pasta is a major turn off. So, this Monday, I bring to you my go to recipe for hummus. Simple, easy AND it doesn’t involve anything hot. I did, make my own pita bread to go with it which involved a grill, but that doesn’t count because Mr. KC has to stand over it, not me. Pita recipe to come shortly…they weren’t the most photogenic, but they sure were tasty.
Hummus+homemade pita+bevy of vegetables from the fridge (including, but not limited to carrots, cucumbers, radishes, sprouts and pea pods)=perfect hot Monday night dinner. Maybe I don’t need that AC after all.
- 2 cans chickpeas drained and rinsed
- 2 cloves garlic (one if you prefer a more subtle garlic taste)
- 2 tbsp tahini
- juice of one lemon
- 1/3 cup extra virgin olive oil (adding more as necessary)
- 1 1/2 tsp coarse salt
- paprika for garnish
- Add rinsed and drained chickpeas to blender (food processor would be easier, but mine is not big enough)
- Throw in garlic cloves and tahini
- Juice lemon into blender
- Add salt and olive oil
- Blend. My blender will never mix it all in one go. No problem, just stop the blender and push the chickpeas down. I generally need to do this 2-3 times before it starts resembling hummus.
- Add olive oil as needed. You want the texture to be nice and smooth, I generally add close to 1/2 cup all said and done.