I promise this isn’t going to be a food blog. It’s not that I don’t like food blogs—I LOVE food blogs—it’s that I don’t cook well enough to sustain that kind of awesome in the long term
That said, it’s a busy time around the Nysetvold pad. Tom and I are graduating and moving and tying up all sorts of loose ends. Therefore, I’m doing a cop-out blog post about one of my favorite foods: hummus!
My dad has this wonderful tradition of making Sunday dinners for our family. Often he does some sort of Arabic or Indian dish, and he is the one who introduced us to hummus. Now we can’t let a Sunday pass without it, regardless of dinner’s ethnic origin.
Cardon family hummus is slightly different from the traditional stuff; no one in my family likes tahini, so we leave it out. Authentic or not, it’s delicious. But if you like tahini, it should be a simple matter of adding some. Hummus is versatile and wonderful. It’s also healthy—and with a glycemic index of 6, it shouldn’t spike anyone’s blood sugar at all.
And now, the recipe:
The Best Hummus Ever!
1 cup dried chickpeas (canned chickpeas also work, but I would advise reducing the garlic)
1 tsp salt
3 tbsp lemon juice
3 large garlic cloves
1 tbsp olive oil
Soak the chickpeas overnight, and boil them for a half hour just before you make the hummus. Chop the garlic in a food processor, then add the chickpeas. Process. Add salt, lemon juice, olive oil, and enough water to reach your desired consistency, and process again. Serve on pita chips, pita bread, rice, apples, cookies, or just eat it straight with a spoon. Not that I’ve ever done any of those last few things…frequently…
It’s a good day for garlic lovers! Happy hummus-ing!
Current word count: 33,225. It’s going slowly toward the end, but I’m going to make it!