Hummus

We hope you had a beautiful New Year's Eve. As I've been in quite a Mediterranean mood lately, Mike took me to Petra for dinner. The food was excellent, the atmosphere a hoot, and the company exemplary. We didn't expect it to be such a party, complete with fireworks, champagne, and belly dancers.

Then last night we went out with some of Mike's buddies. More awesome company! Supper was at Keifer's, and I found myself once again craving hummus. I suppose now I've become quite the hummus connoisseur.

Anyway, a funny Adam Sandler movie, Don't Mess with the Zohan came on the TV this morning while we were finishing up our pancakes. It has its moments, and a running joke through the movie was hummus and fizzy-bubbly. So I decided it was high time I figured out how to make this stuff. I remember back in college one of my sorority sisters goofily (and rather drunkenly) saying it was made of chick peas and garbanzo beans (go ahead, say it. you know you want to.), so I set out to find an edible recipe, played around in the kitchen, and was very pleasantly surprised.

Tonight's supper? Sushi and hummus. So cosmopolitan. I might just turn into a chick pea or garbanzo bean myself.

1 can chickpeas or garbanzo beans

2-3 Tablespoons (1/2 lemon) juice of lemon

3 Tablespoons Tahini (you can find it at a superKroger)

1-2 cloves garlic

Red pepper to taste

Salt to taste

Pita bread

Olive oil, fresh parsley, and paprika, or a combination thereof, for garnish

1. Reserve liquid from beans.
2. In a blender, combine beans, lemon juice, Takini, garlic, and seasonings.
3. Add about 1/4 cup of liquid in which beans were packed.
4. Run blender, taste, and add seasonings or liquid depending on the consistency you want.
5. The longer you blend, the fluffier it will be.
6. Garnish with paprika, olive oil, and parsley.

Photo courtesy of The Nibble.