Here’s what happened. I was running around town all morning long, like a mad hatter, and once I arrived home, I got to cleaning the Airstream in preparation for loading the studio into its summer space. Halfway between then and now, I found myself working on three of my canvasses in the studio (to my great delight, they’re coming along beautifully). After painting, I felt a touch hungry so I wandered towards the house, only to stop to hang the wet laundry on the line before making my way to the kitchen. By the time I finally arrived at the refrigerator and looked inside that cool contraption, I couldn’t imagine what to make myself to eat. I shut the fridge, turned around, and there was my jar of garbanzo beans I’ve been sprouting the past three days. Voila! Fresh hummus. Here’s how I did it. You’re going to thank me for a hundred years for this extremely simple recipe.
The Hummus To Rule Them All
1 clove of garlic chopped
1 can of garbanzo beans (half the liquid reserved)
4 tbsp lemon juice
2 tbsp tahini
1 tsp salt
black pepper to taste
2 tbsp olive oil
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Throw it all in the blender and whip it until it’s smooth-ish, light and fluffy. Once it has reached a consistency you like, scoop/pour it into your serving container and devour with the aid of fresh veggies, a slab of toasted bread, or tortilla chips.
So easy, it really is criminal.
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Because I am rebellious by nature, I never directly follow a recipe so here are the changes I made:
*I used 3 cloves of garlic instead of 1 (love the stuff, always use more than a recipe calls for).
*I sprouted my own garbanzos instead of using canned garbanzos which is, yes, good for you. Here is what my sprouter set up looks like. Very simple. It’s a mesh screw on lid attached to a mason jar. Get one as soon as you can. You can sprout all kinds of stuff: beans for bean salads, clover, mustard, wheat grass, lentils, chia, ALL types of seeds…broccoli…the list goes on and on.
*I also squeezed two large lemons into my blender instead of using four measly tablespoons of the stuff. Again. I really really like lemon, and lime. My hummus has a very zesty flavor. If you don’t love the zest, don’t use this much lemon.
*Once I have my garden going in Winthrop, I’ll be adding fresh herbs to this recipe for a little extra zing.
I can’t wait to make this for RW when he gets home from Spokane tomorrow. He’s going to take one bite and then run out to buy me a brown and white spotted pony. Yup. It’s just that good.
Speaking of buying things, this morning I splurged on what is going to really elevate our cooking efforts this summer. As some of you know, the little cabin in the woods is equipped with only a two burner electric hot plate. I HATED it last summer. I hated it with the fire of a thousand burning suns. This year, I’m going to be baking and doing all kinds of crazy stuff with my new, beautiful, toaster oven. Oh man. Just thinking about it puts my turquoise soul in some kind of fuzzy little heaven. Hit that link and just look at that thing! I’m going to bake bread, muffins, pizzas…holy coyote!
Holy coyote.
Oh, one last thing, have you seen the Airstream bed? Robbie finished it! It’s amazing. As we all knew it would be. Yay!
Everything is coming together now and when we go, I’ll go gladly.