>> Thursday, October 20, 2011
I came down to the kitchen after a shower to find THIS in our food processor.
I knew was he was up to, but I'm always amazed at how many ingredients Stephen can toss into a hummus recipe. His results are always delicious. But it's so different from how I approach making the spread.
After adding some water and blending until smooth, we had THIS to enjoy for dinner with a plate of veggies and pita bread:
What's in the mix:
- 2 cans of chickpeas
- 1 small onion (or several tiny ones from your garden)
- Handful of fresh parsley
- 2 teaspoons smoked paprika
- Salt and pepper
- 2 to 3 tablespoons tahini
How THIS guy makes it:
- Toss all ingredients into a food processor. (You may wish to add the salt and pepper last.)
- Add water slowly -- tablespoons at a time while blending -- until you reach your desired consistency.
- Add salt and pepper to taste.
- NOTE: Makes enough for several lunches and dinners.
Stephen's so fantastic at making up his hummus recipes, we simply can't eat store-bought anymore. It just doesn't taste as good. Stephen's is custom (and he's particularly proud to have used onions and parsley from our garden!). Plus, we can make a TON of it on the cheap.
All this chickpea mash has me scheming up new hu-mousse -- dessert hummus -- ideas! Hmmmmm . . .
And today on (never home)maker, baby! I wrote all about all the ways my third trimester is reminding me of my first. Not exactly a good thing, but -- unlike in the first tri -- we're getting closer to our due date!!!
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