Taking pictures as I cooked was very much an afterthought here. Michele and I lurve hummus, and it’s a recipe that comes together in no time. (We won’t speak to the fact that I forgot I had the camera riiiiight next to me.) MOVING ON! The cast of characters:
One lemon, a can of garbanzo beans, a jar of marinated roasted red peppers, and tahini. Also making its internet debut, I’d like to introduce you to my vintage VitaMix Model 517. I bought this baby for a song on ebay and have praised its power ever since (as you’ll see).
Juice your gorgeous lemon and add enough of the marinade from the jar to equal 1/3 C of juice. Toss it in the blender.
Y’know those two cloves of garlic in the jar? Toss those in the blender, along with about 1/2 C of the red pepper (I used more because I’m a rebel like that.)
Hello there, you gorgeous vat of deliciousness. This is a smidge more than 1/3 C of tahini, but I looooove tahini.
Turn the blender on and get this baby going before you add the beans. Because I love danger, I like to leave the blender running while I toss the beans in. The image of a red pepper colored ceiling just appeals to me. Add a pinch or so of salt (to taste) and then pour it into your handy dandy storage container. Then comes the REAL challenge to this recipe:
Finding it again.
omg, i am so hungry right now and you just HAD to do that to me, didn’t you? dang it. drive over here. now. and bring toasted pita bread.
cara micheles last blog post..Homeless camp clean-up
You know I love you! And of course I’ll bring the pita!
And probably a small wheel of brie too…I’ve been feeling the urge to toss one in the grill (in the baby cast iron pan) and get it all deliciously gooey and melty.
Oh my. Brie and hummus in one meal.
amen