I realized I had a cooking adventure on Sunday that I forgot to share. I think it’s a pretty good one, but you can be the judge.
I had been wanting to make hummus for a long time. I had an extra large can of garbanzo beans (some people call them chickpeas, but garbanzo beans is so much more fun to say; try it). Much later I finally picked up a jar of Tahini. Tahini is a sesame seed paste found in the international food aisle. It’s not something I usually stock in my pantry. In fact, I had never bought it before. So, you see, this was a true adventure for me.
Full disclosure: the Tahini sat in my pantry for a good few weeks while I wondered in a vague sort of way where my food processor was (all the while being pretty sure it was in the basement and completely sure that one question to my husband would solve that problem). Sunday I started thinking how I had these whole wheat pitas, and hummus would taste pretty good in them for a snack at work.
I started by washing the parts of the food processor in hot water. Now, about this food processor. I don’t use it very much. There are so many parts, and I believe the instructions were written by somebody who said, “Oh, nobody reads the instructions anyways, just put some words down.” I can just about figure out one attachment and how to click it into the base by looking at the pictures. Further experimentation will probably solve the mystery of the other attachments, but I haven’t gotten that far yet.
Then I pulled out the recipe. It is in a book called Recipes Bless the Heart and Home, published by Saints Peter and Paul Orthodox Church, Herkimer, NY. Steven bought it for me years ago, and it is a wonderful cookbook. I noticed the church was still selling it when Steven and I were there for a community event (I don’t remember exactly what it was, but we ate some delicious food and purchased some yummy cookies).
The recipe calls for a 15 oz. can of chickpeas. Oh dear. No, not the chickpeas/garbanzo beans thing. But my can was 1 lb. 13 oz. How many ounces are in a pound? Oh, hell, I’m not doing the math. I just dumped what looked like a goodly amount of the ingredients in and whirred them around a bit.
It turned out yummy! Now I’m a little afraid to get the right size can of garbanzo beans and actually follow the recipe. I’ll probably continue to use the “dump a goodly amount” method. But for anyone who wants the actual recipe, here it is:
4 cloves Garlic (or more to taste) (You bet I used more! Who do you think you’re talking to?)
6 Tbsp Tahini (sesame seed paste) (I probably used less proportionally)
1/4 cup lemon juice (I know I used less)
1 – 15 oz. can chickpeas, drained and rinsed
1/4 cup olive oil
1/8 tsp paprika (probably used more)
1/4 tsp pepper (completely forgot this)
Blend all ingredients in food processor or blender. Chill well. Serve as dip with small wedges of pita bread or vegetables.