Hummus

November 6, 2009

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I won’t even begin to pretend that this is comparable to that lovely substance we get at our favorite Middle Eastern joint.  This is a different, tahiniless beast–but still so very good:

  • 1 can garbanzo beans (drain and save 1/2 of the liquid to include in the hummus)
  • 1 hefty clove of garlic
  • some lemon (say, whatever you have left in your fridge at the end of the week?… in my case, a less-than-inspired elderly half)
  • salt to taste

Toss it all together in your food processor and pulse until smooth.  That’s it!  (Unless you’re me and can’t resist adding cilantro and paprika.)

Then, when your husband comes home and wants to know why you smell like garlic, you can send him straight to the hummus bowl to have some ASAP; that way, neither of you will notice the intense garlickiness of the other.  And may I also recommend some merlot, and the new Paul Auster, and a movie on the sofa with two purring kittens in this mild early November darkness?  Because that’s where we’re headed, and it is good.

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