Tuesday, January 22, 2013

Guess who's back?

So my fine lovely ladies and gents I took a rather long break from blogging while I was home after Spain to recharge my batteries and do absolutely nothing but watch Real Housewives of Miami and snuggle with my cats. I also chipped my front tooth but that's another story. Yes, I know you're jealous of my extremely awesome break.

In any case, now that the semester is about to kick off, the kitch is back to supply you with some supremely excellent fare for the coming months.

I don't usually apologize for things because I don't like doing it but I'm very sorry if I disappointed you by not making public my short break from BiteMe. It definitely doesn't mean I love you any less. I hope you didn't cheat on me with another  (obviously inferior) food blog during my time away.

Now without further ado, let's make some hummus bitches.

Yes, you read that right: hummus. Stop buying those tubs of overpriced slop in the grocery store because it takes about 10 minutes to make your own and it is unbelievably delicious. Also much healthier because it doesn't involve preservatives or weird hydrogenated oils.

If you don't have a food processor (and I highly suggest you buy one) you can mash all the ingredients by hand with a potato masher or a billy club. If you have a food processor you can just throw everything but the parsley in there and be done with it.

I like tempering the health-factor of the hummus with stacks of warm pita bread (Kronos brand is my personal favorite due to its fluffiness) but if you're absolutely no fun at all or happen to be gluten free, you can obviously use any sort of veggie as a dipping apparatus. Or you know, your finger. Or a spoon. I may or may not be guilty of doing both.


1 15-oz can of chickpeas, liquid reserved
3 medium cloves of garlic, minced
Juice of 2 medium lemons
3/4 c. tahini (sesame seed paste found in most grocery stores)
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 c. finely minced fresh parsley

1. Combine all the ingredients except parsley in a food processor and pulse until the mixture is smooth but not runny. If you prefer your hummus a little thinner, add the reserved chickpea liquid a bit at a time. Feel free to adjust the flavors to your own personal liking (I like my hummus spicier but some people don't).

2. Serve sprinkled with the chopped fresh parsley.