Emily: I reopened my OKC profile
jami: oh?
Emily: yeh
jami: masochist.
I could say I’m just there for the tests, I could say “hope springs eternal”. Honestly, I don’t know why I re-upped it but it’s there for at least a week (because OKC won’t allow you to reactivate and then immediately deactivate).
Here’s to hope…
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.