Three words: Heirloom Dishwashing Liquid. This fine specimen of liquified soap, with which one might cleanse the scum and villainy off of one's dishes – indeed, both fine china AND...
Yesterday, while we were making hummus together, Jamieson asked me if he could eat some of the chickpeas out of the colander before we added them to the blender. The boy loves his chickpeas, for sure.
And then he said, “Mom, I really love chickpeas. Do you know why?”
I said, “No, sweetie, why?”
And he said, “Because they look like little butts!”
Indeed they do, son. And with that, I present you with my recipe for hummus!
By Katy Scott
I adapted this recipe from one I found at http://www.jonahlisadyer.com/2008/03/the-secret-of-r.html.
Yield: 1-1/2 cups
1 15-ounce can of chickpeas
1 lemon, juiced
1/4 – 1/3 cup tahini
1 clove garlic, minced
1/2 – 1 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons water
1 teaspoon Sriracha (or to taste; optional)
Smoked paprika or cracked black pepper (optional)
Drain and rinse the chickpeas, removing the skins by rubbing the chickpeas gently under running water in the colander (optional step – it’s kind of time consuming but they really bug me so I try to remove most of them!). Set the chickpeas aside.Combine the tahini and the lemon juice in a blender or food processor and blend until smooth.
Add the garlic and salt and blend again.
Put in the chickpeas, in two batches, blending until smooth. Add the olive oil, water and optional Sriracha and blend again (add more water if the hummus is too thick).
Sprinkle a bit of smoked paprika or cracked black pepper on top, and serve with baby carrots or fresh hot pita bread.