Let us not forget our dear friend, hummus. I became reacquainted recently and have been whipping some up everyday for lunch. I am grateful for its natural xgfx state. Nothing needs to be added or removed. Hummus was brought into this world to lead the xgfx revolution, and I’m following with my cute anthropomorphic chickpea flag raised high and flyin’.
A friend, who just ditched gluten, emailed me today looking for simple and quick xgfx recipes. What can she make? Something requiring few ingredients that could be put together in 15 minutes or less? I reintroduced her to hummus, and now I’m doing the same for you. Here’s the way I like to make and eat it, and I’m picky–I don’t do just any hummus. I eschew Hippy Hummus (if it gets served from a scoop and holds its shape) or recipes that don’t puree the chickpeas with water to produce super smooth, light and creamy hummus.
Hummus: Makes a small bowlful
- 1 jalapeno-to taste
- 1 1/2 cups cooked chickpeas, or 1 15oz can rinsed and drained
- 1/2 cup water
- 1/2 large lemon, juiced and zested
- salt to taste
- 1 clove garlic
- 3 tablespoons tahini
First get your jalapeno roasted. Put it on a small square of tin foil and roast it directly under the broiler until it blisters and has charred on all sides. You can also achieve the same effect if you have a gas range, just set it in the flame, and continuously turn it until it’s broiled on all sides.
In a food processor, whiz up the chix until pasty, then add the water. Puree until smooth. Blend in the rest of the ingredients, except the jalapeno and season to taste with salt. Add in as much of the jalapeno as you like, I usually remove the seeds and pith after broiling, but if you want something really spicy there’s no hummus law that limits how hot you make this.
Humus, hummus, hommos, houmus, get in my tummus.