Hummus was first foisted upon me a few years ago by a woman standing next to the appetizer table. "Try that," she insisted, pointing to a bowl of bland-colored goop.
"What is it?"
Okay... I'd heard of hummus, but until that point had never tried it. Gamely I dipped a chip and took a big bite.
As I did, the woman continued, "I bought this hummus at [whatever] store. Isn't it great?"
Umm... no, it wasn't. "Delicious," I lied, and quickly moved on to the bacon-wrapped shrimp. Uh-huh. Now that's an appetizer!
I have had occasion to try hummus again, and although the flavored ones aren't as bad as that first taste I experienced, they're nothing to write home about, either. What did all these unpleasant hummuses (is that how you pluralize it?) have in common? They were store bought.
My next WHChef book has a hummus recipe in it. I groaned inwardly when I saw it (as you may recall, my "ghost chef" comes up with those recipes). "Not hummus!"
But how could I disparage one of my own recipes? Especially when chick peas (a/k/a garbanzo beans) are so good for you? -- Low-cal, low-fat, high fiber! I couldn't. So I tried it at home just to say I did. And you know what? I liked it. My family liked it. We've made it again and my husband insists on double recipes when I whip up a batch.
Super easy, this recipe is a slight deviation from the one that will appear in Buffalo West Wing(coming in January) but it's perfect because it's all made in a blender. No heating up the kitchen!
(And just so you know, the recipes in this next book are *amazing*! This one is just one tiny example. This time my ghost chef went all out!)
1 16 oz can of chick peas/garbanzo beans, drained (but save the liquid!)
4 - 6 cloves garlic, crushed
Juice of one lemon (use fresh squeezed. Makes a huge difference!)
1/2 tsp salt
Chives for garnish
Chips to dip
In a blender combine chick peas, garlic, and lemon juice and salt. I like to start with only about 1/3 of the peas in the blender, and then I add more as I go. This way the blender doesn't get stuck because there's too much in there at once. Puree the mixture, adding a little bit of reserved chick pea liquid as needed. Keep adding and blending until the mixture is of dippable consistency. Like a very thick soup.
Pour into a serving bowl, drip a Tbsp or so of olive oil in the center, top with chives, and serve. This is pretty strong (really strong!), garlic-wise and the flavor will stay with you all day if you're not careful! And, be forewarned, every day this sits in the fridge, the flavor gets more intense. We love it. Hope you do too!
Just a quick FYI - I won't be monitoring comments today. Circumstances (good ones!) are taking me away from the Internet. But I will definitely check back as soon as I can, so please share your hummus stories! I can't be the only person who had to learn to love it!