As promised, I made hummus today. (Among other things, that is. I slept in, went out to lunch and shopping with Amanda, visited the Amherst Schools tech guys, ate dinner with my parents, made hummus, then wrapped presents with the help of my Dad.)
My friend Dom came over to make hummus with me, as he as made it many times before. We made two batches of the following recipe:
30 oz. Chickpeas
1/2 cup sesame seeds
Juice of 1/2 lemon
1 red bell pepper, chunked
2 cloves garlic
1 package of pita bread (approx. 6-8 pitas)
A pinch of salt
A drizzle of olive oil
As much hot sauce (I prefer Frank’s) as you want
Get out your blender or food processor of choice. Puree the sesame seeds with the lemon juice and garlic first. When it is sufficiently pureed, add and blend the first 15 oz of chickpeas, salt, and olive oil. Then, add and blend the red bell pepper, the hot sauce, and the remaining chickpeas. If it is all too thick, add a little bit of juice from the chickpeas (provided that they are canned–if not, use a little water) to thin it out.
Next, cut the pita bread into 8ths, lightly brush the pieces with olive oil, sprinkle a touch of salt on the pieces, then put them in the oven for 15 minutes at 350 degrees to toast them.
(The photo above is the hummus and pita chips Dom and I made. In the background is my family’s Christmas tree.)